Lemon Chicken And Vegetable Stir Fry

• 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

1. 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.
2. 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.
3. 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.
4. Remove from heat and toss in the green onions. Serve with rice.

lemon juice, honey, cornstarch, canola oil, chicken, onion, carrot, broccoli florets, sugar snap peas, green onions, jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/22574 (may not work)