Ingredients

The following ingredients have 3 Servings
  • Juice of 2 lemons
  • 1/4 cup vegetable oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup chicken broth or water
  • 1/2 teaspoon ground ginger
  • 1 teaspoon rice vinegar
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon white sugar
  • 1 pound boneless (skinless chicken breasts, cut into bite-sized pieces)
  • 3 tablespoons cornstarch (divided)
  • Zest of half of one lemon

Instruction

  • Combine all of the marinade ingredients in a large bowl. Add the chicken pieces and let marinate for 15 minutes.
  • Place the corn starch in a large shallow dish. Use a slotted spoon to remove the chicken from the marinade and transfer to the cornstarch. Toss well to coat.
  • Place the reserved marinade next to the stove. In a small bowl, combine 1 tablespoon cornstarch with 1 tablespoon cold water.
  • Set a large non-stick skillet over medium-high heat. Once hot, add the chicken and stir-fry for 7 to 9 minutes, until cooked through.
  • Add the reserved marinade to the pan and immediately turn the heat down to low. Stir in the lemon zest and cornstarch-water mixture. Once the sauce has thickened (about 30-60 seconds) turn the heat off.
  • Garnish with sesame seeds and scallion; serve with white rice.