Chicken, Broccoli, and Lemon Stir-Fry

Chicken, Broccoli, and Lemon Stir-Fry (Adapted from Everyday Food)

3 tablespoons soy sauce
3 tablespoons water
2 tablespoons rice vinegar
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
24 ounces boneless and skinless chicken breasts, cut into 1/2" slices
2 tablespoons canola oil, divided
24 ounces broccoli, florets separated with stems peeled and sliced into 1/4" thickness
1 lemon, halved and thinly sliced
1/2 cup water
2 teaspoons cornstarch dissolved in 1 tablespoon water
2 tablespoons toasted sesame seeds

In a large bowl, whisk together soy sauce, water, vinegar, honey, garlic, and crushed red pepper. Remove half of the marinade to another bowl and set aside. Set chicken in the other half of the marinade and let sit for 15 minutes.

In a large skillet, heat 1/2 tablespoon oil over high heat. Add half of the chicken - cook until golden brown and thoroughly cooked, about 2 to 4 minutes. Remove chicken to a plate and repeat process with another 1/2 tablespoon oil and remaining chicken. When done, remove chicken to the plate and cover to keep warm.

In the same skillet, heat remaining oil over medium-high heat. Add broccoli and lemon - cook until broccoli is bright green, about 3 minutes. Add 1/2 cup water - cook until broccoli is tender and lemon is translucent, about 4-6 minutes.

Pour in the marinade that you set aside earlier, cornstarch mixture and cooked chicken. Let the mixture come to a boil - cook until thickened, about 1 -2 minutes. Scatter with sesame seeds before serving.

Makes 4 servings.

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