Lemon Pepper Chicken


1# Chicken breasts, cubed
1/2 yellow onion, sliced
1 yellow bell pepper, sliced
1 clove garlic, minced
1 tsp fresh ginger, grated
1 lemon, reserve juice and rind (grated)
1-2 T soy sauce
1 cup chicken broth
1 T cornstarch
1/4 cup milk
1 T siracha or other hot sauce (I also add 1T cayenne pepper)
1 cup carrot straws
1 cup peapods
1 cup broccoli florets
1 cup cauliflower florets
1 T fresh ground pepper

Heat oil in wok.  Stir fry chicken until fully cooked.  (Take out chicken and reserve)

Add a splash of oil to wok and add onion, ginger, lemon rind, and garlic.
Stir fry for 1-2 minutes.
Add all other veggies to wok.
Add lemon juice, soy sauce, siracha, and ground pepper.
Stir fry for 3-4 minutes.

Add chicken back to wok.
Add chicken broth to wok and bring to boil.

Combine cornstarch and milk in small dish.  Stir to combine.

Add to wok and stir.
Cover and heat on low for 5 minutes.

Serve over basmati rice. 


About spinningitall

Join me as I try to spin it all; work, family, exercise, healthy living, and healthy eating. Perhaps we can learn together. Hilarity is certain to be involved.
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