Wednesday, February 29, 2012

500 Calorie Lemon Chicken Stir Fry Dinner

Hey, y'all! Sharing one of our many 500 calorie recipes with you is long over due! Life just seems to keep happening and I didn't mean to stop posting them! Here's one we recently had! I know you will love it, because we did...there weren't even any left overs!!! (Which is fine by me because I don't eat left overs!) Anyways back to the recipe! Lemon Chicken Stir Fry, Brown Rice and a glass of white wine...yes, you read that right!!! Wine, the dinner was super filling and we were able to have a glass of wine!!! The kids had some light strawberry yogurt with their dinner and a glass of milk....still 500 calories for them as well! This dinner was found on The Eating Well website, picture is from there as well. (A wonderful place to find 500 calorie meals.)

Lemon Chicken Stir Fry


  • 1 lemon
  • 1/2 cup reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
  • 10 ounces mushrooms, halved or quartered
  • 1 cup diagonally sliced carrots, (1/4 inch thick)
  • 2 cups snow peas, (6 ounces), stems and strings removed
  • 1 bunch scallions, cut into 1-inch pieces, white and green parts divided
  • 1 tablespoon chopped garlic


  • Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl

  • Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Brown Rice


  • 1cup brown rice
  • 2 1/2 cup water or reduced-sodium chicken broth
  • Bring 1 cup rice and 2 1/2 cups water or broth to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes. Let stand 5 minutes, then fluff with a fork. Makes 3 cups. (You can also find “quick-cooking” or “instant” brown rice, which is ready in 5-10 minutes. Follow cooking instructions on the package.)
Serve stir fry over brown rice and enjoy with a glass of white wine! 



Jasmine said...

Sounds yummy :) I love those chopsticks! I need points at the end too, lol, where did you get them?

Fast Food Free Mama said...

That pictures not mine, silly. It's from the website where I got the says that :)

Jodi said...

Looks delicious! Thank you for following me via Networked Blogs through the friendly friday hop. Following you back through Networked Blogs as well.

Have a great day!

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