Chinese Lemon Chicken Stir Fry Allergy Friendly 1771028723094 Tl5d

Ingredients

• 1.5 lbs Boneless skinless chicken breasts, cubed
• 0.5 cup Arrowroot starch (or cornstarch)
• 3 tablespoons Coconut aminos (Soy-free alternative)
• 0.25 cup Fresh lemon juice
• 2 tablespoons Honey or Maple Syrup
• 1 teaspoon Fresh ginger, minced
• 2 cloves Garlic cloves, minced
• 2 cups Broccoli florets
• 1 medium Red bell pepper, sliced
• 3 tablespoons Avocado oil or Grapeseed oil
• 2 stalks Green onions, sliced(optional)

Instructions

1. 1

   In a small bowl, whisk together the lemon juice, coconut aminos, honey, minced ginger, and 1 teaspoon of arrowroot starch to create the sauce.

2. 2

   Place the cubed chicken in a large bowl and toss with the remaining arrowroot starch until every piece is evenly coated.

3. 3

   Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until shimmering.

4. 4

   Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through; remove chicken from pan and set aside.

5. 5

   Add the remaining tablespoon of oil to the pan and stir-fry the broccoli and bell peppers for 3-4 minutes until tender-crisp.

6. 6

   Add the garlic to the vegetables and cook for 30 seconds until fragrant.

7. 7

   Return the chicken to the pan and pour the lemon sauce mixture over the ingredients.

8. 8

   Toss everything together for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables; garnish with green onions.