Lemon Chicken Stir Fry



2 Tbsp soy sauce

2 Tbsp rice vinegar

4 chicken breasts, 1” cubes

1 Tbsp canola oil

¼ cup chicken broth

2 Tbsp fresh lemon juice

2 tsp sugar

2 tsp cornstarch

1 Tbsp water

4 scallions, 1” pieces


In medium bowl, combine, soy sauce and vinegar. Mix well, add chicken and toss to coat.

In a large non-stick skillet or wok heat oil over medium heat.  Add chicken and stir-fry until cooked through and no longer pink (about 4 minutes).  Transfer to plate.

Stir broth, lemon juice and sugar into skillet/wok

In a small bowl, combine, cornstarch and water.  Add to skillet/wok

Reduce heat to low, cook stirring until thickened (about 2 minutes).  Add chicken and green onion.  Cook, stirring until chicken heated through (about 5 minutes)



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