A vibrant and flavorful stir-fry featuring tender chicken and fresh vegetables in a tangy lemon sauce.
Combine the soy sauce, lemon juice, lemon zest, and cornstarch in a glass dish.
Mix the marinade thoroughly to ensure the cornstarch is fully dissolved.
Cut the chicken into bite-sized pieces and add to the marinade. Cover and refrigerate for 20 minutes.
Marinating the chicken enhances its flavor and tenderness.
Heat the sesame oil in a nonstick skillet over medium-high heat.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the garlic and ginger to the skillet and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Add the marinated chicken to the skillet and cook until no longer pink.
Cook the chicken in batches if necessary to avoid overcrowding the skillet.
Add the scallions, asparagus, and carrot to the skillet and stir-fry until tender-crisp.
Cut the vegetables into uniform sizes for even cooking.
Pour the reserved marinade into the skillet and cook until the sauce thickens.
Stir the sauce constantly to prevent lumps.
Serve the stir-fry hot over rice or noodles, garnished with additional scallions if desired.
Serve immediately to enjoy the fresh flavors and textures.
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