For the lemon juice, I squeezed as much juice out of the lemon as I could, and made up the rest with bottled lemon juice.
In a bowl, combine chicken, 2 tbsp of the lemon juice and garlic, let stand for 15 minutes
In a separate small bowl, combine broth, cornstarch, honey, lemon rind, and remaining juice. Set aside.
In a large skillet or wok, heat half of oil over medium-high heat and stir-fry chicken for about 4mins or until browned. Transfer chicken to bowl. Add remaining oil to pan; stir fry broccoli and red pepper for 4 minutes.
Stir reserved chicken broth mixture, pour into pan. Bring to boil, stirring constantly, until sauce thickens, about 1 minute Reduce heat; cook until vegetables are tender crisp, about 2 to 3 minutes Stir in chicken broth until heated through.