Lemon Ginger Chicken Stir Fry - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch strips
1/4 teaspoon fresh ground black pepper
1 teaspoon canola oil
3/4 cup thinly sliced onion
2 tablespoons minced peeled fresh ginger, divided
1 teaspoon dark sesame oil
2 cups julienne-cut yellow squash
1 cup red bell pepper, strips
1 tablespoon grated fresh lemon rind
1 tablespoon minced fresh garlic
3 tablespoons honey
3 tablespoons low sodium soy sauce
3 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons cornstarch
3 cups hot cooked jasmine rice (seasoned to preference)

Preparation

Sprinkle chicken with black pepper.
Let the canola oil get heated in a large nonstick skillet over medium-high heat.
Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
Remove from pan and keep warm.
Add sesame oil to skillet and heat over medium-high heat.
Add in squash and bell pepper; stirfry for 3 mintues.
In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
Serve with rice.