Ingredients
4
4 servings
- •0.5 cup soy sauce
- •0.5 cup lemon juice
- •1 tablespoon ground ginger
- •1 tablespoon minced garlic
- •4 chicken breast halves, cubed
- •1 tablespoon vegetable oil
- •1 bunch green onions
- •1 green bell pepper, chopped
- •2 teaspoons cornstarch
Instructions
- Combine soy sauce, lemon juice, ginger, and garlic in a large glass bowl. Add cubed chicken, cover, and refrigerate for 30 minutes.
- Heat oil in a large skillet over medium heat. Use a slotted spoon to add just chicken to the skillet, reserving marinade in the bowl. Cook until chicken is no longer pink in the middle and juices run clear, about 5 minutes. Transfer chicken to a plate.
- Add green onions and bell pepper to the hot skillet. Cook over medium-high heat for 1 to 2 minutes. Return chicken to the skillet.
- Stir cornstarch into the bowl with the reserved marinade. Pour into skillet with chicken and vegetables and increase heat to high. Cook, stirring constantly, until sauce thickens, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 289
- Carbohydrate: 20g
- Fat: 14g
- Fiber: 3g
- Protein: 23g
- Sugar: 3g
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