1\/3 cup reduced-sodium soy sauce
\n1\/4 cup fresh lemon juice
\n1\/4 cup honey
\n1\/2 tsp. hot pepper sauce
\n1-1\/2 tsp. cornstarch
\n1 T. water
\n2 tsp. canola oil, divided
\n4 skinless, boneless chicken breast halves (about 4 oz. each), cut into 1-inch cubes
\n1\/4 cup chopped green onions
\n3 cloves garlic, minced
\n2 medium red bell peppers, slice (about 2 cups)
\n2 medium yellow bell peppers, diced (about 2 cups)
\n1 cup broccoli flowerets
\n1 medium carrot, chopped (about 1 cup)<\/p>\n
In a small bowl, combine soy sauce, lemon juice, honey, and hot pepper sauce. Mix well. In another small bowl, combine cornstarch and water. Mix well. In a large nonstick skillet or wok, heat 1 tsp. oil over medium-high heat until hot but not smoking. Add chicken; stir-fry, until no longer pink, about 4 minutes. Place chicken on a plate. Cover with foil to keep warm. Add remaining oil to skillet. Add green onions and garlic; stir-fry for 15 seconds. Add red peppers, yellow peppers, broccoli, and carrot. Stir-fry for 3 minutes. Add soy sauce mixture. Bring mixture to a boil. Return chicken to skillet. Stir in cornstarch mixture. Cook, stirring constantly, for 1 minute. Serve immediately.<\/p>\n
Yield: 4 Servings<\/p>\n
Calories: 284
\nFat: 4 g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 cup reduced-sodium soy sauce 1\/4 cup fresh lemon juice 1\/4 cup honey 1\/2 tsp. hot pepper sauce 1-1\/2 tsp. cornstarch 1 T. water 2 tsp. canola oil, divided 4 skinless, boneless chicken breast halves (about 4 oz. each), cut into 1-inch cubes 1\/4 cup chopped green onions 3 cloves garlic, minced 2 medium red bell peppers, slice (about 2 cups) 2 medium yellow bell peppers, diced (about 2 cups) 1 cup broccoli flowerets 1 medium carrot, chopped (about 1…<\/p>\n