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Lifestyle

May 30, 2013

Add zest to meals with lemons

Lemons’ tart citrusy flavor brightens up main meals, side dishes, drinks and desserts. Here are some recipes:

Lemon Chicken Stir-Fry

Dotted with lots of zesty lemon, this tasty stir-fry has a colorful mix of snow peas, carrots, and scallions. Feel free to substitute other thinly sliced vegetables, such as green peppers or zucchini. I like to serve this over rice noodles or brown rice.

Serves 4

Ingredients

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 cut into 1-inch pieces

10 ounces mushrooms, halved or quartered

1 cup sliced carrots, cut on the diagonal

2 cups snow peas, stems and strings removed if fresh

1 bunch scallions, cut into 1-inch pieces; white and green parts separated

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.

Add mushrooms and carrots to the pan and cook until 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 well heated, another few minutes.

Basic Lemon Vinaigrette

Makes 11/2 cups

1/4 cup fresh lemon juice

1/4 cup white wine vinegar

2 teaspoons sugar

1 teaspoon coarse salt

1/4 teaspoon black pepper

1 cup olive oil

Combine all except oil; whisk or shake till salt and sugar dissolved. Whisk in oil slowly.

Keeps in refrigerator up to 2 weeks.

Good with one of these quick salads:

Salad greens, kalamata olives and thinly sliced scallions.

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