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Ingredientes
- 1 lb skinless boneless chicken breasts cut in 2-inch fingers
- 3/4 c. low sodium chicken broth heated
- 2 x carrots peeled, cut in 1-inch matchsticks
- 1 tsp grated lemon peel
- 1 x leek sliced thin
- 1 1/2 Tbsp. lemon juice
- 2 c. sugar snap peas
- 1 Tbsp. light butter-flavored margarine
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 ounce prunes coarsely minced
Direcciones
- In medium bowl, place chicken; sprinkle with lemon peel, lemon juice, salt and pepper, stirring to coat well. In another bowl, place prunes; add in chicken broth and let sit about 15 min, stirring occasionally. Spray large frypan with vegetable cooking spray and heat over medium high temperature. Add in chicken and cook, stirring, about 4 min. Add in carrots, then leek; cook about 1 minute more. Add in sugar snap peas and margarine and continue to stir-fry till chicken is fork-tender and peas are tender crisp, about 3 min. Stir in prunes and broth, separating pcs of prunes. Cook about 1 minute more or possibly till warm through. Serve with saffron rice, if you like.
- NOTES : I'm thinking Lemon or possibly orange zested prunes
- I used orange instead of lemon, served with linguine. We added two cloves chopped garlic and some cilantro. A little dry but good. And the house smells wonderful now - of oranges. [PatH]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 36 | 18% |
| Total Fat 4.03g | 5% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.54g | |
| Cholesterol 43mg | 14% |
| Sodium 249mg | 10% |
| Potassium 575mg | 16% |
| Total Carbs 23.9g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 13.07g | 9% |
| Protein 19.3g | 31% |
