Chicken, Broccoli, and Lemon Stir-Fry

From Everyday Food November 2003

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  tablespoons soy sauce
• 3  tablespoons water
• 2  tablespoons rice vinegar
• 2  tablespoons honey
• 2  garlic cloves, minced
• 1⁄4-1⁄2 teaspoon crushed red pepper flakes
• 1 1⁄2 lbs boneless skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
• 2  tablespoons canola oil
• 1 1⁄2 lbs broccoli, stems peeled and sliced 1/4 inch thick, florets separated
• 1  small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
• 1⁄2 cup water
• 2  teaspoons cornstarch, dissolved in
• 1  tablespoon water
• 2  tablespoons toasted sesame seeds

Directions

1. In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper.
2. Pour half of the mixture into another bowl; reserve.
3. Place chicken in remaining mixture;
4. marinate for 15 minutes.
5. In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat.
6. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes.
7. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken.
8. Wipe skillet with a paper towel.
9. Heat remaining tablespoon oil in skillet over medium-high heat.
10. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes.
11. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
12. Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate.
13. Bring to a boil; cook, stirring until thickened, 1 minute.
14. Sprinkle with sesame seeds.