Rainbow Chicken Stir-Fry
4 servings, serving size = 4oz chicken with about 1.5 c. veggies
1/4 cup of lemon juice
1/4 cup honey
1/3 cup reduced-sodium chicken broth
2 tbsp reduced-sodium soy sauce
2 tsp cornstarch
1 tbsp canola oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
1 bell pepper (green, yellow, red, orange) cut into 1-inch pieces
1 cup baby corn
1 cup carrots, sliced thin
1 bunch scallions, cut into 1-inch pieces, white and green parts divided
1 tbsp chopped garlic
Pinch of red pepper flakes (as desired)
1 cup pineapple chunks (fresh or canned and drained)
In a small bowl, whisk lemon juice, broth, soy sauce, honey, and cornstarch. Grate in 1 teaspoon lemon zest and set aside.
Heat oil in a large skillet over medium-high heat. Add chicken and cook 4-5 minutes, until just cooked through. Transfer to a plate.
Saute peppers, carrots, and baby corn until tender, about 5 minutes. Add pineapple chunks, scallion, garlic, red pepper flakes (if you like them), and more lemon zest. Cook, stirring, for 30 seconds.
Add the broth mixture and cook, stirring, until thickened, 2 to 3 minutes. Add scallions, chicken, and juices; stir until heated through, 1 to 2 minutes. Serve with brown rice.