Lemon-Ginger Chicken & Broccoli

Two stir-fry secrets make this Lemon-Ginger Chicken & Broccoli a snap: For easy slicing, freeze the chicken for 15-20 minutes. And prepare all the ingredients before you heat the oil. Once you start cooking, everything comes together in a flash.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes
Serves: 4

Ingredients

1 Tbs. reduced-sodium soy sauce
1 Tbs. + 1 Tbs. + 1 Tbs. sunflower or peanut oil
1 Tbs. + 1 tsp. cornstarch
½ tsp. dark brown sugar
1 lb. boneless, skinless chicken breast, sliced into bite-sized pieces
3 cloves garlic, minced
1 Tbs. grated ginger
1 scallion, minced
4 cups broccoli spears
¾ cup Easy Homemade Chicken Stock
1½ Tbs. fresh lemon juice
½ tsp. kosher salt
1 Tbs. ½-inch matchsticks ginger
1 scallion, thinly sliced

Instructions

In a medium bowl, whisk together the soy sauce, 1 Tbs. oil, 1 Tbs. cornstarch, and sugar. Toss the chicken with the soy sauce mixture.
In a small bowl, mix together the garlic, grated ginger, minced scallion, and 1 Tbs. oil.
In a large non-stick pan over high heat, heat the remaining 1 Tbs. oil until very hot. Stir-fry the broccoli until bright green, 1-2 minutes. Remove from the pan.
Stir-fry the chicken until no longer pink, 3-5 minutes. Remove from the pan.
Stir-fry the garlic-ginger mixture until fragrant, 30-60 seconds. Whisk in the stock, lemon juice, salt, and 1 tsp. cornstarch. Bring to a boil and allow to thicken, 2-3 minutes.
Turn off the burner and return the chicken and broccoli to the pan. Toss with the sauce. Sprinkle with the ginger matchsticks and sliced scallion.