Lemon Ginger Chicken Stir Fry

• 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)

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

chicken breast, fresh ground black pepper, canola oil, onion, fresh ginger, dark sesame oil, juliennecut yellow squash, red bell pepper, lemon rind, fresh garlic, honey, soy sauce, lemon juice, water, cornstarch, jasmine rice

Taken from www.food.com/recipe/lemon-ginger-chicken-stir-fry-124191 (may not work)