Lemon Chicken Stir-Fry

Colorful Asian dish with 26% fewer calories than a traditional stir-fry chicken recipe thanks to Equal and lots of veggies. Serve over rice for a satisfying entree.


Lemon Sauce

  • 1/2 cup vegetable stock or water
  • 1/4 cup lemon juice
  • 1 tablespoon cornstarch
  • 2 teaspoons apple juice or dry sherry
  • 2 teaspoons light soy sauce
  • 1 teaspoon chili sauce
  • 1 chicken-flavored bouillon cube, crushed or 1 teaspoon instant chicken bouillon granules
  • Blend all ingredients in small bowl until smooth.

Chicken and Vegetables

  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 cloves garlic, crushed
  • 4 cups cut up fresh vegetables, such as green onions, fresh mushrooms, carrots, red pepper, broccoli florets, snow peas and celery
  • 2 tablespoons Equal Spoonful*
  • Hot cooked rice (optional)

* May substitute 3 packets Equal sweetener


  1. Lemon Sauce: Combine vegetable stock, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside.
  2. Chicken and Vegetables: Heat oil in wok or frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm.
  3. Add vegetables. Cook and stir about 3 minutes or until heated through.
  4. Return chicken to pan; add Lemon Sauce until sauce is thickened and bubbling. Stir in Equal.
  5. Serve over rice, if desired.

Yield: 4 servings

Nutrition information per serving: 243 calories; 28 grams protein; 12 grams carbohydrate; 2 grams sugar; 9 grams fat; 1 gram saturated fat; 66 milligrams cholesterol; 308 milligrams sodium; 2 grams fiber

Food exchanges: 4 lean meat, 2 vegetable