Lemon Chicken Stir Fry

What you need:

    • Zest of 1 lemon
    • Juice of two lemons
    • 1/2 cup chicken broth
    • 3 Tbsp. soy sauce
    • 3 tsp. cornstarch
    • 2 Tbsp. olive oil
    • Chicken tenderloins
    • 1 Tbsp. unsalted butter
    • 3 carrots, sliced on the diagonal
    • 2 red bell peppers, cut into smaller chunks
    • 8 oz. sugar snap peas
    • 1/2 bunch green onions, diced
    • 2 Tbsp. minced garlic
    • Cooked rice or noodles for serving

Directions:

    1. Zest 1 lemon into a bowl and set aside.
    2. Whisk together lemon juice, chicken broth, soy sauce, and cornstarch in a small bowl. Set aside.
    3. Heat oil in a large skillet and add chicken tenderloins. Season as desired (I used rotisserie seasoning that I will definitely have to post soon and link to). Cook through, getting a nice crispy brown "crust" on each side. Then transfer to plate and set aside.
    4. Add peppers and carrots to the skillet the chicken was in. Add butter and stir to somewhat "deglaze" the pan. Cook veggies for about 5 minutes.
    5. Add sugar snap peas, green onions, garlic, and lemon zest. Cook for about 30 seconds.
    6. Pour in the lemon juice mixture and stir until it thickens up, about 2 to 3 minutes. Add chicken and heat through.
    7. Serve over rice or noodles.

Recipe slightly adapted from Lemon and Cheese