• 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 1 pound boneless skinless chicken breast into 1" pieces.
• Place in gallon plastic bag 1 cup all-purpose flour, 1 teaspoon seasoned salt, and 1/2 teaspoon freshly ground black pepper for coating chicken. Shake to mix well. Set aside until ready to use.
• Zest lemon to make 1 tablespoon lemon zest. Squeeze juice from 2 lemons, or enough to make 3 tablespoons lemon juice. Set aside until ready to use.
• In a microwavable glass bowl, heat 12 oz. stir-fry vegetables according to package directions.
*If using fresh vegetables, wash and slice as desired. My favorite vegetables to include are a combination of broccoli, zucchini, sweet onion, bell peppers, and carrots to make 1 1/2 - 2 cups.
• Cook 1 1/2 cups white 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 3 tablespoons Extra Virgin olive oiland 2 tablespoons butter over medium high heat. Place chicken pieces in gallon bag with prepared flour mixture. Shake until chicken is fully covered.
• 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, sauté the prepared vegetables after the chicken has cooked. Sauté for 8-12 minutes until just tender.

Make the Lemon Sauce

• Meanwhile, in a glass measuring cup, combine 1 cup chicken broth, 1/3 cup honey, 3 tablespoons oyster sauce, freshly squeezed lemon juice, lemon zest, 2 teaspoons soy sauce, 2 teaspoons sesame oil, 1 1/2 tablespoon cornstarch, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk together until thoroughly combined.
• If needed, add an additional tablespoon of olive oil to skillet. Pour lemon mixture into hot skillet, and stir until slightly thickened.
• Add cooked chicken and vegetables to the thickened lemon mixture, stirring to coat. Serve over prepared rice. Makes 4-6