10 Minute Lemon Chicken Stir-Fry

• Gluten free

• Meat

  • 3 4 lb chicken cutlets, cut into 1/4-inch strips

• Produce

  • 2 cloves Garlic
  • 1 Green onions and lemon
  • 8 oz Sugar snap peas

• Condiments

  • 1 heaping tsp Honey, local
  • 3 tbsp Lemon juice
  • 1 tbsp Tamari or soy sauce

• Baking & Spices

  • 1/2 tsp Black pepper, ground

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on mountainmamacooks.com

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic
• 3/4 lb chicken cutlets, cut into 1/4-inch strips
• 8 oz sugar snap peas
• 1 tablespoon tamari or soy sauce
• 3 tablespoons lemon juice
• 1 heaping teaspoon local honey
• 1/2 teaspoon ground black pepper
• chopped green onions and lemon zest for garnish (optional)

Directions

• Heat olive oil in a large sauté pan or wok over medium heat.
• Add garlic and cook for 2-3 minutes until fragrant and soft.
• Turn heat to medium-high and and chicken. Brown, stirring occasionally, until chicken is almost cooked through about 5 minutes. Add sugar snap peas, tamari, lemon juice and honey. Cook 2-3 minutes more until sugar snap peas are warmed through. Finish by stirring in black pepper.
• Serve chicken and snow peas over cooked rice and garnish with chopped scallions and additional lemon zest.