Chicken Stir-Fry With Vegetables

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a small bowl, whisk together broth, lemon juice, soy sauce and corn starch until corn starch dissolves. Set aside.

4. In a large skillet over medium-high heat, add oil. Once hot, add chicken and cook, stirring occasionally, until internal temperature reaches 165 degrees Fahrenheit as verified by an instant-read food thermometer, about 7 minutes. Transfer to a plate and keep warm.

5. Add peppers, mushrooms, onion and garlic to the pan and saute until tender, about 4 minutes.

6. Add green beans, lemon zest and salt and pepper and saute until fragrant, about 2 minutes.

7. Whisk broth mixture and add to pan. Saute, stirring often, until thickened, about 3 minutes.

8. Add chicken and any accumulated juices and saute, stirring often, until heated through, about 4 minutes.

9. Serve with rice or noodles, garnished with basil leaves.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!