Ingredients

  • 1/3 cup lemon juice
  • 2 teaspoons honey
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 14 ounces chicken thighs (fat trimmed, cut into 1/2 inch slices)
  • 1 onion (cut into thin wedges)
  • 1 carrot (thinly sliced diagonally)
  • 3 cups broccoli florets (small)
  • 1 cup sugar snap peas (halved crossiwse diagonally)
  • 4 green onions (sliced diagonally)
  • 3 cups jasmine rice (cooked)

Directions

  1. Combine juice, honey and cornstarch in a small bowl and set aside. Heat a wok or large pan over high heat. Add half the oil and swirl to coat surface. Stir-fry chicken, in batches, for 2 minutes. Transfer to a heatproof bowl.
  2. Heat remaining oil in same wok over high heat and swirl to coat surface. Add onion and stir-fry for 1 minute. Add carrot and stir-fry 1 minute. Add broccoli and snap peas and stir-fry for 1 minute.
  3. Return chicken and resting juices to wok. Stir in lemon juice mixture and stir-fry 3 minutes, or until chicken is cooked and sauce thickens.
  4. Remove from heat and toss in the green onions. Serve with rice.
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NutritionView more

820Calories
Sodium5%DV120mg
Fat31%DV20g
Protein59%DV30g
Carbs43%DV128g
Fiber20%DV5g

PER SERVING *

Calories820Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat4g20%
Trans Fat
Cholesterol85mg28%
Sodium120mg5%
Potassium760mg22%
Protein30g59%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate128g43%
Dietary Fiber5g20%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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