Lemon Chicken Stir Fry

Ingredients

• Juice of 1 lemon (divided)
• 2 teaspoons sesame oil
• 1 1/4 cups College Inn Chicken Broth (divided)
• 4 teaspoons cornstarch
• 3 tablespoons vegetable oil
• 1 1/2 pounds chicken (cut into 2 inch strips)
• 1 1/2 cups baby carrots (sliced in half)
• 2 cups sugar snap peas
• 1 red bell pepper (sliced)
• 1/4 cup sugar
• 3 tablespoons soy sauce
• 1/4 cup green onions (sliced)
• Sesame seeds
• Cooked rice

Instructions

1. 1

   Drizzle chicken with 1 tablespoons lemon juice and the sesame oil.

2. 2

   In a bowl, mix 1 cup broth, remaining lemon juice, soy sauce, and sugar together and set aside.

3. 3

   In a small dish, mix 1/4 cup chicken broth with cornstarch and set aside.

4. 4

   Heat the vegetable oil in a non-stick skillet over medium high heat and then stir fry the chicken for 2 minutes. Add in the carrots, peas, and bell pepper and cook another 2-3 minutes or until chicken is done.

5. 5

   Add the lemon broth mixture to the pan and bring to a boil. Stream in the cornstarch mixture while stirring. Add the lemon slices and cook until sauce has thickened. Remove from heat.

6. 6

   Serve over rice and garnish with green onions and sesame seeds. Drizzle with more soy sauce if desired.