Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts (cut in bite-sized pieces; note 1)
  • 1 onion (diced)
  • 4 cups vegetables (chopped (such as asparagus, bell peppers, mushrooms))
  • 1/2 lemon (sliced; seeds removed)
  • 1/2 cup chicken stock
  • 1 lemon (juiced; 2.5 tablespoons)
  • 1 tablespoon sesame oil
  • 3 tablespoons brown sugar (note 2)
  • 2 tablespoons soy sauce (note 3)
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame seeds

Instruction

  • Cook the veggies- Add a tablespoon of olive oil to a non-stick pan over medium heat. Add the onion and cook for 3 or so minutes, until mostly cooked through. Add the remaining vegetables and lemon slices and cook for 5 minutes, until veggies are tender. Remove the veggies to a clean bowl.
  • Cook the chicken- Add an additional tablespoon of olive oil to the pan. Add the chicken breasts and cook, stirring occasionally, for 5-7 minutes, or until chicken is cooked through.
  • Prepare the sauce- Shake together the sauce in a jar or salad dressing shaker until no lumps remain, then add into the hot pan with the chicken. Cook for 1-2 minutes, or until sauce bubbles and just begins to thicken.
  • Assemble and serve- Return the veggies to the pan and toss to coat in the sauce. Sprinkle with sesame seeds, and serve with rice.