Lemon Chicken And Vegetable Stir Fry - cooking recipe

Ingredients

1/3 cup lemon juice
2 tsp honey
2 tsp cornstarch
1 tbsp canola oil
14 oz chicken thighs, fat trimmed, cut into 1/2 inch slices
1 None onion, cut into thin wedges
1 None carrot, thinly sliced diagonally
3 cups small broccoli florets
1 cup sugar snap peas, halved crossiwse diagonally
4 None green onions, sliced diagonally
3 cups cooked jasmine rice

Preparation

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.
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.
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.
Remove from heat and toss in the green onions. Serve with rice.