Lemon Chicken with Broccoli and Red Pepper

4 servings

3/4 lb skinless, boneless chicken breasts, cut in chunks
5 tbsp lemon juice
2 cloves garlic, minced
3/4 cup chicken broth
1 tbsp cornstarch
2 tsp honey
1 tsp grated lemon rind
1 tbsp vegetable oil
salt and pepper
3 cups bite-size broccoli florets
1 sweet red pepper, cut in thin strips
cooked rice

In bowl, combine chicken, 2 tbsp of lemon juice and garlic; let stand for 15 minutes. In separate small bowl, combine broth, cornstarch, honey, lemon rind and remaining juice; set aside.

In large skillet or wok set over medium-high heat, heat half of the oil; stir-fry chicken for about 4 minutes or until browned. Season with salt and pepper. 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 vegetables are tender-crisp, about 2 to 3 minutes. Stir in chicken until heated through. Serve over cooked rice.