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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Lemon Stir Fry Chicken

Source: dLife

Stir fry chicken made with garlic, ginger, snow peas, red pepper, soy sauce, sherry and lemon juice, served over bean sprouts and topped with water chestnuts.

Rating:
Prep Time:	10 minutes
Cook Time:	20 minutes
Difficulty:	Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	242.8

Total Carbs	11.1 g

Dietary Fiber	3.1 g

Sugars	5.5 g

Total Fat	7.0 g

Saturated Fat	1.2 g

Unsaturated Fat	0.6 g

Potassium	497.3 mg

Protein	33.6 g

Sodium	211.6 mg

Dietary Exchanges 7.0 Fat, 1.9 Vegetables, 0.0 Fruits, 4.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp sesame oil 3.0
3 cup Sprouts, mung bean, mature, fresh 2.0
2 each medium garlic cloves 2.0
2 tsp ground ginger 1.5
1 1/2 lb boneless skinless chicken breasts 1.0
1 cup snow peas 0.5
0 1/2 cup red bell peppers, sliced 1.0
1 tbsp light soy sauce 1.0
1 tbsp cooking sherry 1.0
1 tbsp fresh lemon juice 1.0
1 cup Bamboo Shoots, slices, drained, 303 can 6.0
6 oz Waterchestnuts, Chinese, canned, with liquid, slices

Directions

On a high temperature, heat 1 Tbsp oil in a wok or pan.
Add beans sprouts to the oil and stir-fry for 1-2 minutes (make sure they are crispy). Remove the sprouts from the wok or pan.
Place the garlic and ginger on the remaining oil and stir-fry for 30 seconds.
Now, place the chicken on the wok or pan and stir-fry for 4 minutes. Keep the chicken remaining on the wok or pan, but place to the side.
Add the snow peas and red pepper and stir-fry for 2 minutes. Then mix in the soy sauce, sherry and lemon juice.
Place the chicken back to the center of the wok or pan and cook for 2 minutes.
When ready to serve put the chicken over the bean sprouts and top it with chestnuts.