Lemon Chicken Stir-Fry

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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.

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