Zesty Lemon Ginger Chicken Stir-Fry with Snap Peas

Ingredients

• 1 pound boneless, skinless chicken breast, thinly sliced
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 1 cup snap peas, trimmed
• 1 medium red bell pepper, sliced
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced

• 1 cup low-sodium soy sauce
• 1 cup fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon lemon zest
• 1 teaspoon crushed red pepper flakes

1. 01
   In a large bowl, toss the sliced chicken with cornstarch until evenly coated.
2. 02
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. 03
   Add the chicken to the skillet in a single layer and cook for 4-5 minutes, turning occasionally, until golden brown and cooked through.
4. 04
   Remove the chicken from the skillet and set aside.
5. 05
   In the same skillet, add the snap peas and red bell pepper. Stir-fry for 2-3 minutes until just tender.
6. 06
   Add the grated ginger and minced garlic to the vegetables and stir-fry for an additional minute until fragrant.
7. 07
   Return the chicken to the skillet. Pour the lemon ginger sauce over the chicken and vegetables, stirring to combine.
8. 08
   Cook for 2-3 minutes more, until the sauce has thickened slightly and everything is well-coated.
9. 09
   Serve hot, garnished with additional lemon zest if desired.