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.