Lemon Chicken and Broccoli Stir-Fry

Serves 4


3 Tablespoons soy sauce
2 Tablespoons vinegar
2 Tablespoons honey
2 garlic cloves, minced
1/4 Teaspoon crushed red pepper
1&1/2 Pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick slices
2 Tablespoons oil
1&1/2 Pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
2 Teaspoons cornstarch, dissolved in 1 tablespoon water
2 Tablespoons toasted sesame seeds


- In a large bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper.

- Pour half the mixture into another bowl; reserve.

- Place chicken in remaining mixture; let marinate 15 minutes.

- In a skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes.

- Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.

- Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes.

- Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.

- Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate.

- Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.



Kristen said...

This was incredibly easy to put together and it was the perfect serving size for four adults. I served it with rice and it was definitely a hit! The broccoli was not cooked all the way through, so it was crispy and very "lemony". The sauce on the chicken was a little sweet, which complimented the broccoli well. I would definitely make this again.

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