Lemon Chicken Stir Fry

Ingredients

• Green onions (2, sliced)
• Cooked rice (4 cups (for serving))
• Salt (to taste)
• Pepper (to taste)
• Vegetable oil (2 tablespoons)
• Cornstarch (1 tablespoon)
• Honey (2 tablespoons)
• Soy sauce (1/4 cup)
• Lemon juice (1/4 cup (freshly squeezed))
• Fresh ginger (1 tablespoon, minced)
• Garlic (2 cloves, minced)
• Carrot (1 large, julienned)
• Bell pepper (1, sliced (any color))
• Broccoli florets (2 cups)
• Chicken breast (1 pound, thinly sliced)

Instructions

1. In a small bowl, whisk together the lemon juice, soy sauce, honey, and cornstarch until smooth. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced chicken to the skillet and cook, stirring frequently, until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
4. In the same skillet, add minced garlic and ginger. Sauté for 1 minute until fragrant.
5. Add the broccoli, bell pepper, and carrot to the skillet. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
6. Return the cooked chicken to the skillet and pour in the prepared lemon sauce. Stir well to coat the chicken and vegetables evenly.
7. Cook for an additional 2-3 minutes until the sauce has thickened and everything is well coated.
8. Season with salt and pepper to taste.
9. Serve the lemon chicken stir fry over cooked rice and garnish with sliced green onions.