This lemony chicken stir-fry is easy, quick and delicious. Use any vegetables you like if you want a little variation!
Zest and juice of one lemon
3 tbsp soy sauce
1/2 cup chicken or vegetable stock
2 tsp cornstarch
1 tbsp olive oil
1 lb boneless, skinless chicken breasts, cut in 1-inch chunks
10 oz mushrooms, portobella, crimini or button work well
1 cup carrots, sliced diagonally (1/4 inch thick)
2 cups broccoli florets
1 cup scallions, sliced diagonally in 1-inch pieces
1 tbsp garlic, minced
1 tbsp ginger, minced
1. Zest and juice lemon, putting zest aside. Mix lemon juice, soy sauce, chicken stock, and cornstarch together with a small bowl.
2. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through, about 4-5 minutes, stirring occasionally. Transfer to bowl.
3. Add broccoli, mushrooms, and carrots to the skillet and cook until just tender, about 5 minutes. Add the chicken stock/lemon juice mixture and stir, cooking 2-3 minutes. Add scallions, garlic, ginger and lemon zest and cook 30 seconds. Add the chicken and cook 1-2 minutes longer.