Lemon Chicken Stir Fry #diet #chicken #recipes #keto #healthy

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I love New Years Day since it generally feels like a new beginning.

As much as I love the Holidays, I love getting back with practicing good eating habits.

I will likely give you flavorful and sound dinners for the long stretch of January and recover my goods to eating more veggies.

This Lemon Chicken Stir Fry is an extraordinary spot to begin. It is stuffed loaded with veggies, is too flavorful and it is fantastically simple to make.

Also try our recipe : Healthy Sesame Chicken Chopped Salad #salad #diet #keto #easy #lowcarb

Ingredients :

For the Sauce

1 cup chicken broth
zest of half lemon *see last tip above for flavor adjustment
1 tbsp lemon juice
1 tbsp soy sauce
1/2 tbsp sesame oil
2 garlic cloves *minced or crushed
1/2 tsp fish sauce
1 1/2 tbsp corn starch or arrowroot

For the Stir Fry

1 lg chicken breast *cut into strips
1 lg zucchini
6 oz sliced mushrooms
1/2 lg brown onion *roughly chopped about 1 cup
2 tsp sesame oil *for frying chicken & veggies
Precooked brown rice or quinoa

Instructions :

Mix all ingredients for sauce thoroughly. Set aside.
Roughly dice onion and cut zucchini into small wedges, keeping veggies separate from one another. Cut chicken into strips.
Heat wok on highest heat with 1 tsp sesame oil until just smoking. Add chicken and stir fry until cooked through, about 5 mins-set aside. Heat wok again on highest heat until just smoking with an additional 1 tsp sesame oil. Add onion and stir fry until onions are sweating and slightly brown, about 2 mins. Add zucchini and continue stir frying for another 3 mins. Add mushrooms and stir fry until tender- about 4 mins. Remove from wok and set aside. Place wok back on high heat. Mix sauce ingredients again and add to hot wok. Sauce will thicken in about 1 min over direct heat. Add chicken and veggies back into wok and stir until sauce thoroughly coats stir fry. Take off heat and serve immediately.

Source : bit.ly/3cGr0Pp