Recipe
Bright ‘n’ Zippy Chicken Stir-Fry
Prep Time: 5 min
Cook Time: 30 min
Serves: 4
This unique stir-fry dish has a wonderfully bright, tangy flavour, thanks to the prunes added at the end of cooking time.
Contributed By: Courtesy of the National Chicken Council
Ingredients
4
boneless, skinless chicken breasts, cut in 2-inch fingers
1 tsp (5 mL)
lemon peel, grated
1 1/2 tbsp (25 mL)
lemon juice
1/4 tsp (1.25 mL)
salt
1/4 tsp (1.25 mL)
pepper
4 oz (115 g)
prunes, coarsely chopped
3/4 cups (175 mL)
low-sodium chicken broth
2
carrots, peeled, cut in 1-inch matchsticks
1
leek, thinly sliced
2 cups (500 mL)
sugar snap peas
1 tbsp (15 mL)
butter
Instructions
1
Place chicken in a medium bowl; sprinkle with lemon peel, lemon juice, salt and pepper, stirring to coat well.
2
In another bowl, place prunes; add chicken broth and let sit about 15 minutes, stirring occasionally.
3
Spray a large frying pan with vegetable cooking spray and place over medium-high heat.
4
Add chicken and cook, stirring, about 4 minutes.
5
Add carrots, then leek; cook about 1 minute more. Add sugar snap peas and butter and continue to stir-fry until chicken is thoroughly cooked and peas are tender crisp, about 3 minutes. Stir in prunes and broth, separating pieces of prunes.
6
Cook about 1 minute more or until hot through.
7
Serve with saffron rice, if desired.