Lemon Chicken Stir-fry

NUTRITION PROFILE:Low Calorie | Low Carb | Low Sodium | Low Sat  Fat | High Potassium | Heart Healthy | Healthy Weight VIEW COMPLETE NUTRITION GUIDELINES » Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Serve with: Rice noodles or bro wn rice. Makes 4 servings, about 1 1/2 cups each ACTIVE TIME: 40 minutes TOTAL TIME: 40 minutes EASE OF PREPARATION: Easy 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 1. 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. 2. 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. NUTRITION INFORMATION: Per serving: 225 calories; 6 g fat (1 g sat, 3 g mono); 63 mg cholesterol; 14 g carbohydrate; 27 g protein; 3 g fiber; 448 mg sodium; 796 mg potassium.  Nutrition bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Potassium (23% dv), Iron (15% dv). 1 Carbohydrate Serving Exchanges: 2 vegetable, 3 lean meat, 1 fat