Lemon Chicken Stir-Fry

Assorted veggies
2-4 chicken breasts
1 lemon
3 T soy sauce
1 t sugar
2 garlic cloves, minced
1 T fresh ginger, minced

Cut chicken breasts into bite sized chunks. Place in bowl with 1 T soy sauce. Set aside until ready to use (refrigerate if necessary).

Cut veges, separate into categories. Carrots & onions. Broccoli & asparagus. Mushrooms. Cut all into equal pieces, and set aside in their groups.

For sauce, squeeze juice from 1 lemon and 1 t lemon zest in small bowl, stir in 2 T soy sauce and sugar. Set aside.

Place garlic & ginger in smal bowl with 3 T vege oil, set aside.

First saute chicken in OO in hot pan until 3/4 done, about 3 minutes. Place on plate & cover. Begin sauteing vegetables, starting with carrots & onions, cook for 2 minutes in little OO. Add broccoli & asparagus, cook another 2 minutes, adding more OO. Then add mushrooms & OO, cook another 2 minutes. In center of pan, place garlic mixture and cook for 20 seconds, then stir into veggies. Add chicken and sauce, saute & stir for 3 more minutes.

Serve with rice.