Lemon Chicken Stir-fry

• 3 Tablespoons Olive Oil
• 1 pound Boneless Skinless Chicken Breasts, Thinly Sliced
• 1 piece (about 1-inch Size) Fresh Ginger Root, Finely Diced
• 2 cups Water
• 2 packages (3 Oz. Size) Chicken-Flavored Ramen Noodles, Broken Into Pieces
• 2 cups Broccoli Florets, Fresh Or Frozen, Thawed
• 1- 1/2 cup Carrot Shreds
• 1 whole Red Pepper, Cut Into 1/2 Inch Strips
• 3 whole Green Onions, Sliced
• 1 whole Lemon, Zest And Juice, Divided Use

1. Heat oil in a very large skillet over medium heat until hot.
2. Add chicken and stir-fry for 4-5 minutes, stirring often to brown evenly.
3. Add finely chopped ginger root, wait 30 seconds, then add water and bring to a boil.
4. Add noodles that have been broken into pieces, stirring until starting to soften and break apart.
5. Add seasoning packets from ramen noodles, reduce heat.
6. Add broccoli and carrots, simmer 3 minutes until noodles are tender and most of the liquid is absorbed.
7. At this point, add bell pepper, green onions and lemon zest.
8. Just heat through; do not overcook!
9. Drizzle with fresh lemon juice before serving.
10. Note: We serve 6 people at dinner time, so to make this dish go further, I cook 2 more packages of ramen noodles, draining the water, then seasoning with included packets.
11. This step is optional, but great for feeding a bigger crowd.

olive oil, chicken breasts, ginger, water, chicken, broccoli, carrot shreds, red pepper, green onions, lemon

Taken from tastykitchen.com/recipes/main-courses/lemon-chicken-stir-fry/ (may not work)