Quick Recipe Facts
Prep Time - 20 Minutes
Ingredients:
-
1/3
cup
fresh-squeezed Sunkist® lemon juice
-
2
tsp.
sesame oil
-
2/3
cup
vegetable oil
-
1 ½
lbs.
chicken breast, boneless, skinless, cut in 2" x ½" x ½" strips
-
1 ½
lbs.
asian vegetable blend
-
2 ¼
cups
chicken broth
-
¼
cup
cornstarch
-
½
cup
soy sauce
-
¼
cup
granulated sugar
-
4
oz.
Sunkist® lemon pieces
-
1
lb.
steamed rice
-
¼
cup
green onions, sliced ½" on the bias
-
2
tsp.
sesame seeds
Instructions: (Makes 4 servings)
-
Combine 4 teaspoons Sunkist lemon juice, the sesame oil and ½ cup vegetable oil to make marinade.
-
Place ½ tbsp vegetable oil in wok and heat until smoking.
-
Add 6 oz. marinated chicken strips and stir-fry 1-2 minutes.
-
Add 6 oz. Asian vegetables to wok and stir-fry for 1-2 additional minutes until chicken is done.
-
Combine 1 tbsp chicken broth and 1 tbsp cornstarch to make slurry. Set aside.
-
Combine ½ cup chicken broth, 1 tbsp Sunkist lemon juice, 1 tbsp soy sauce and 1 tbsp sugar to make sauce. Add to wok and bring to a boil.
-
When boiling, slowly stir in slurry to thicken sauce.
-
Stir 1 oz. Sunkist lemon pieces into sauce and heat through, then remove wok from heat.
-
Mound 4 oz. steamed rice on center of serving plate. Pour Stir-Fried Sunkist Lemon Chicken over rice.
-
Sprinkle with 1 tbsp green onions and ½ tsp sesame seeds. Drizzle with 1 tbsp soy sauce.
-
Serve immediately.