A delightful and tangy chicken stir-fry with a hint of lemon, perfect for a quick and satisfying meal.
Cut the chicken into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
Heat a large skillet over medium-high heat and add a drizzle of oil.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes.
Avoid overcrowding the skillet to allow the chicken to brown properly.
Remove the chicken from the skillet and set aside.
Keep the chicken warm by covering it loosely with foil.
In the same skillet, add the snow peas and sliced red bell pepper. Stir-fry for 2-3 minutes until crisp-tender.
Stir constantly to prevent the vegetables from burning.
In a mixing bowl, whisk together the soy sauce, cornstarch, garlic, lemon juice, honey, and chicken broth.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Pour the sauce into the skillet with the vegetables and bring to a simmer.
Stir constantly to prevent the sauce from sticking to the skillet.
Return the chicken to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes.
Ensure the chicken is heated through before serving.
Serve the stir-fry over steamed rice or noodles.
Garnish with sesame seeds or chopped green onions for added flavor and presentation.
