Healthy, satisfying, and ready in 20 minutes or less, this Honey Lemon Chicken Stir Fry is the quick
Ingredients
1 tsp
Extra virgin olive oil
1 cup chopped
Shallots
454 gm
chicken
(Ground)
1 tbsp
Ginger root
(Freshly grated)
2 clove(s)
Garlic
(Minced)
1 tsp
Salt and pepper
1/2 cup
Chicken broth (stock), low sodium
1/4 cup
Lemon juice
(Freshly squeezed)
1 lemon wedge
Lemon
(Zest only)
1/3 cup
Honey, raw
1 tbsp
Soy sauce, low sodium
1 tbsp
Apple cider vinegar
1 tbsp
Cornstarch
1 tsp
Red pepper flakes
1 squash
Spaghetti squash
1 cup
Organic Quinoa
Instructions
Make the Stir Fry Sauce: In a small bowl, whisk together all the ingredients for the sauce. Add in a teaspoon of sriracha or a pinch of red pepper flakes for heat, if desired. Set aside.
Stir-Fry Shallot and Chicken: Heat the oil in a skillet over medium-high heat. Add in the shallot and cook, stirring occasionally, for 2 minutes, or until softened. Add in the chicken and season generously with salt and pepper. Saute, breaking up any lumps with a wooden spoon, until almost golden brown, about 3-4 minutes.
Add Aromatics: Add the garlic and ginger to the pan. Cook until aromatic, about 30 seconds - 1 minute.
Pour in Honey Lemon Sauce: Add the stir fry sauce to the pan and bring to a rapid simmer. Reduce heat to maintain a simmer and cook until the sauce is slightly thickened, about 4 minutes. Taste and adjust for seasoning with salt and pepper.
To serve: Divide the lettuce and quinoa between serving bowls and add the chicken. Top with shredded vegetables and garnish with sesame seeds and green onions. Enjoy!
