15 Minute Lemon Chicken Stir Fry

• 4boneless, skinless chicken thighs — cut into bite-sized pieces, or chicken breasts

For the sauce:

• ½ cupchicken broth
• ¼ cupfreshly squeezed lemon juice
• 1lemon — zested
• 2 tbspsoy sauce — low sodium recommended
• 1 tbspwhite sugar — or brown sugar
• ¼ tspKosher salt
• 1 tbspcornstarch

For the stir fry:

• 1½ tbspcooking oil
• 2 tspfresh garlic — minced
• 1 tspfresh ginger — minced
• 3 tbspgreen onion — thinly sliced, green and white parts
• ¼ tspred pepper flakes
• 1small red bell pepper — or small orange bell pepper or small yellow bell pepper
• 1small onion — halved, thinly sliced
• 5–6baby bok choy — stem ends removed, quartered

For serving:

• —Cooked rice — or noodles
• —Sesame seeds
• —green onion — sliced