After all the fatty, heart-stoppingly good food that is Thanksgiving my body needed a MAJOR detox! I craved FRESH, grease-free goodness! So here it is- my Lemon Pepper Chicken Stir-fry. Chalk full of crisp veggies; just what the doctor ordered after the holidays!
What you will need:
-2 large skinless chicken breasts
-4 servings of white rice (prepared per instructions)
-1/2 cup green peas (preferably fresh but frozen will work)
-1 cup broccoli florets (just the tops, no chewy stalks)
-1/2 cup carrots chopped
-1/2 small onion largely chopped
-2 celery stalks chopped
-1/2 lemon
-1 tsp garlic powder
-1 tsp chili powder
-1 TBS powdered onion soup mix
-3 TBS Kikoman Teriyaki sauce & Marinade
-2 TBS Soy sauce
Cut chicken and vegetables into bite size pieces. In a deep skillet or wok warm the juice from half a lemon (keep the peel, you'll need the zest later) soy sauce and terriyaki sauce then add chicken and carrots. The carrots will take the longest of all the veggies to soften. Let cook covered on medium heat till carrots and chicken are halfway done. While that's cooking, prepare rice as directed on package and set aside. Once chicken and carrots reach the halfway point add the rest of veggies and seasonings as well 2 tsps of zest from your lemon peel. Stir well, cover and let simmer on low to medium heat till all veggies are tender. (shouldn't take more than 10 mins) Once it is cooked through if there is a lot of excess liquid (you want some, but not more than 1/4 cup or so) drain it off. Stir in prepared rice and serve! Easy right? And with all those veggies you can feel good about eating it!
Yield: 4-6 servings
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