This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine. Take 30 minutes to get this veggie filled Lemon Chicken Stir-Fry on your table for family dinner tonight!
It’s been over 6 months since I had my second child and I still am trying to figure out how to manage. I think the hardest part is the lack of sleep that makes everything else that much harder. I use to put makeup on everyday but now I’m getting comfortable going without it as well as just wearing comfy leggings. That is what waking up during the night + a high of 10 degrees + chasing around a two year old and a baby all day + a husband in med school + being trapped at home without a car will do to ya.
Honestly, I’ve just been so tired and overwhelmed that I even gave up on making any New Year’s resolutions… And I love making goals/lists! I had been setting too many unattainable goals/tasks that I was creating unnecessary stress and disappointment. So really I guess the goal for this year is to “let it go” and just go with the flow and enjoy life whether I get “stuff” (exercise, get ready, vacuum, do dishes, fold the laundry, work on the blog…) done or not. As long my family is happy, fed, and building good memories and relationships I’ve succeeded and all the other things I get around to are a bonus. I’m still getting just as
much little done around the home and actually less with the blog, but I’ve been enjoying the time I spend playing with my girls and husband more and they have too.
As a busy mom, one thing that does help me to have more time to get things done are quick and easy dinners that have minimal clean up. And that is where this refreshing vegetable packed Lemon Chicken Stir-Fry comes in! Stir fry is seriously the best! It’s made with simple wholesome ingredients, is low in fat and calories, and takes less than 30 minutes to make. “Winner, winner, chicken dinner” right here! The savory lemon sauce in this dish is made using just a few simple ingredients, including College Inn‘s high quality chicken broth that has just the right blend of seasonings giving this meal the perfect flavor. If you’ve never had College Inn broth, you can find it at your local Wal-Mart.
My 2 1/2 year old is still not a big fan of veggies but she did eat at least 10 pieces of chicken when I made this so that’s a victory in my book. She’ll learn to like vegetables eventually. At least she is getting familiar with seeing them!
A word of caution- If you’re husband gets home late and you heat him up these leftovers, let him know that there are lemons in it and not summer squash or else he’ll get a “really potent lemony bite” like mine did. haha! Some garnishes are there to be pretty and not to be eaten.
- Juice of 1 lemon, divided
- 2 teaspoons sesame oil
- 1¼ cups College Inn Chicken Broth, divided
- 4 teaspoons cornstarch
- 3 tablespoons vegetable oil
- 1½ pounds chicken, cut into 2 inch strips
- 1½ cups baby carrots, sliced in half
- 2 cups sugar snap peas
- 1 red bell pepper, sliced
- ¼ cup sugar
- 3 tablespoons soy sauce
- ¼ cup green onions, sliced
- Sesame seeds
- Cooked rice
- Drizzle chicken with 1 tablespoons lemon juice and the sesame oil.
- In a bowl, mix 1 cup broth, remaining lemon juice, soy sauce, and sugar together and set aside.
- In a small dish, mix ¼ cup chicken broth with cornstarch and set aside.
- Heat the vegetable oil in a non-stick skillet over medium high heat and then stir fry the chicken for 2 minutes. Add in the carrots, peas, and bell pepper and cook another 2-3 minutes or until chicken is done.
- Add the lemon broth mixture to the pan and bring to a boil. Stream in the cornstarch mixture while stirring. Add the lemon slices and cook until sauce has thickened. Remove from heat.
- Serve over rice and garnish with green onions and sesame seeds. Drizzle with more soy sauce if desired.
This is a sponsored conversation written by me on behalf of College Inn Broth . The opinions and text are all mine.