Quick, easy and delicious, this lemon chicken stir fry is ready in the time it takes to cook the rice! Use any vegetables you like!
Ingredients for 2 servings
4 boneless, skinless chicken thighs, cut in to bite-sized pieces
For the sauce:
1/2 cup chicken broth
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
2 Tbsp soy sauce
1 Tbsp white or brown sugar
1/4 tsp kosher salt
1 Tbsp cornstarch
For the stir fry:
1 1/2 Tbsp cooking oil
2 tsp minced garlic
1 tsp minced fresh ginger
3 Tbsp thinly sliced green onion, green and white parts
1/4 tsp red pepper flakes
1 small red, orange or yellow bell pepper, cored and seeds removed and thinly sliced
1 small onion, peel, halved and thinly sliced
5-6 baby bok choy, stem end removed and quartered
For serving:
Cooked rice or noodles, for serving
Sesame seeds, for garnish
Sliced green onion, for garnish
Read the Instructions here