SANDRA’S MEYER LEMON STIR-FRY CHICKEN over STEAMED RICE

I created this recipe using Meyer Lemons
grown on my indoor dwarf citrus tree.

Servings: (4)

Prep: 10 Mins. |
Cook: 15 Mins.
(+ Time to steam rice)

Posted by Sandra

INGREDIENTS

1 meyer lemon, zested, and juiced

1/2 cup reduced-sodium chicken broth

3 tablespoons reduced-sodium soy sauce

2 tablespoons honey

2 teaspoons cornstarch

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, trimmed and cut into 1” strips

1 cup sliced crimini mushrooms

1 cup diagonally sliced carrots, ¼” thick

1 cup diagonally sliced red bell pepper, ¼” thick

½ cup diagonally sliced onion, ¼” thick

2 garlic cloves, minced

1 tablespoon chopped, fresh parsley

--Prepared steamed brown rice

METHOD

(Prepare steamed rice, so it is ready when stir-fry is completed.)

Grate 1 teaspoon meyer lemon zest and set aside.

My Lovely Indoor-Grown
Meyer Lemons

Juice the meyer lemon and whisk 3 tablespoons of juice with broth, soy sauce, honey, and cornstarch in a small bowl. 

Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs.

Add carrots to pan and saute for 1 minute.  Add mushrooms, and bell pepper, and onions to the pan and saute until tender, about 5 minutes. Add garlic, reserved lemon zest, pepper, and reserved chicken and accumulated juices; saute, until fragrant for about 1 minute.

Whisk the broth mixture, and add to pan; stirring, until thickened, 2 to 3 minutes.  Serve stir-fry over brown steamed rice, and sprinkle with parsley.  Enjoy!