Ingredients:

  • 1½ lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp honey
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp cornstarch
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

Instructions:

  1. In a medium bowl, toss the chicken cubes with 3 tbsp cornstarch, salt, and pepper until evenly coated.
  2. In a small bowl, whisk together the soy sauce, lemon juice, honey, chicken broth, and 1 tbsp cornstarch until the cornstarch is fully dissolved.
  3. Heat 1 tbsp vegetable oil in a wok or heavy-bottomed skillet over medium-high heat until shimmering.
  4. Add the chicken in a single layer and sear undisturbed for 3-4 minutes until a golden-brown crust forms; flip and cook for another 3 minutes until the internal temperature reaches 165°F (74°C). Transfer chicken to a plate.
  5. Add the remaining 1 tbsp vegetable oil to the pan if dry. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
  6. Add the broccoli florets and sliced carrots to the pan and stir-fry for 3-4 minutes until crisp-tender.
  7. Pour the prepared lemon sauce into the pan and stir constantly for 1-2 minutes until the sauce bubbles and becomes a glossy glaze.
  8. Return the seared chicken to the pan and toss for 1 minute until fully coated and heated through.
  9. Stir in the lemon zest immediately before removing from heat.