Gather your ingredients so that you have everything close at hand on the counter or table.
Prep Your Ingredients
Using a cutting board and sharp knife, slice chicken breast into 1" pieces. Zest lemon. Squeeze juice from 2 lemons, or enough to make 3 tablespoons. Set aside until ready to use.
On a large plate, combine all-purpose flour, seasoned salt, and freshly ground black pepper for dredging chicken. Set aside until ready to use.
In a microwavable glass bowl, heat the frozen vegetables according to package directions. *If using fresh vegetables, wash and slice as desired.
Cook rice in 3 cups water according to package instructions, approximately 20-25 minutes.
Cook the Chicken
While the rice cooks, in a large skillet, heat olive oil over medium high heat. Dredge chicken pieces in prepared flour and salt mixture.
Place chicken pieces in the hot skillet. Cook until all sides are a deep golden brown, 6-12 minutes. Remove chicken from pan and set aside.
*If using fresh vegetables, saute the prepared vegetables after the chicken as cooked. Saute for 8-12 minutes until just tender.
Make the Lemon Sauce
Meanwhile, in a glass measuring cup, combine the chicken broth, honey, freshly squeezed lemon juice, soy sauce, lemon zest, cornstarch, kosher salt, and freshly ground black pepper. Whisk together until thoroughly combined.
Add an additional teaspoon olive oil to skillet if needed. Pour lemon juice mixture into hot skillet, and stir until slightly thickened.
Add cooked chicken and microwaved vegetables to the thickened lemon mixture, stirring to coat. Serve over rice. Makes 4-6
Notes
*See additional directions for use of fresh vegetables instead of frozen stir-fry.