Lemon Chicken Stir-Fry

Earlier this week I was craving a good stir-fry. I hadn't make it in quite some time, and it seemed like a good option to have for dinner and then leftovers the next day. I ended up using two pans for this one, but you could totally make this a one dish meal. This was even better the next day heated up - yum! Give this one a go!

Ingredients

1 pound boneless, skinless chicken strips

1/2 cup carrots, shredded

1/2 cup asparagus, cut into bite-size pieces

~ 2 broccoli crowns, cut into bite-size pieces

1/2 cup yellow onion, roughly chopped

1 garlic clove, minced

1 1/2 tb reduced-sodium soy sauce

1/4 cup chicken bone broth with lemongrass, plus 1 tb

1 tsp corn starch

1 lemon, zested and juiced

cooked brown rice (I used the easy boil bags that serve 2 people; prepare per the instructions)

salt and pepper, to taste

1 tb sesame oil

1 tb olive oil

Directions

In a non-stick saute pan, heat 1 tb olive oil over medium-high heat. Cook the chicken until browned and mostly cooked through, adding a dash of salt and pepper to taste, approximately 8 minutes. Set aside and cover with foil. Add 1 tb sesame oil to the same pan and throw in the carrots, asparagus, broccoli, onion, garlic, and a dash of salt and pepper. Cook over medium heat for approximately 5-6 minutes. Stir the corn starch in with the chicken broth and the lemon juice, and add to the vegetable mixture. Also add in the soy sauce. Stir together and add the chicken back to the pan. Add in the lemon zest and stir everything together. Heat for an additional 2-3 minutes and serve with your cooked brown rice. Enjoy!