This dish uses a whole lemon including the rind, which softens during cooking. Be sure to scrub the rind thouroughly before cutting the lemon into thin slices.
This dish uses a whole lemon including the rind, which softens during cooking. Be sure to scrub the rind thouroughly before cutting the lemon into thin slices
Ingredients:
3 TBS Soy Sauce
2 TBS Brown Rice Vinegar
2 Cloves Garlic, minced
1/4 to 1/2 tsp Crushed Red Pepper
1 1/2 pound boneless, skinless chicken breasts (cut crosswise into 1/2 inch thick slices)
2 TBS Canola Oil
1 1/2 pounds Broccoli (stems peeled and sliced 1/4 in. thick, florets separated)
1 small Lemon (halved lengthwise and thinly sliced crosswise, seeds removed)
2 tsp Cornstarch, dissolved in 1 TBS water
2 TBS Toasted Sesame Seeds
Directions:
In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve.
Place chicken in remaining mixture; let marinate 15 minutes.
In a 12-inch nonstick skillet, heat ½ tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another ½ tablespoon oil and remaining chicken. Wipe skillet with a paper towel.
Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add ½ cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds. Serves 4.