lemony chicken stirfry

I went grocery shopping at a different store than usual on Saturday. The place I went had a more extensive produce department than I'm used to, so I had fun picking out some things I don't usually cook with. I also made an impulse purchase: a bag of 8 Meyer lemons for $2.99! Nevermind that I've never used a Meyer lemon in my life...I had to have them. On the back of the bag of lemons, there was a recipe for a meat marinade. I had all the other ingredients on hand anyway, and half a package of chicken thighs to use up, so things worked out nicely!

The marinade consisted of lemon juice and zest, garlic, ginger, sugar (I used agave nectar instead), salt, black pepper and olive oil. I mixed up the marinade and put my chicken thighs in it for 4 hours or so. When it was time to cook, I put the chicken thighs in a hot pan and let them brown up. Meanwhile, I sliced up a head of bok choy, a red bell pepper and half a head of cauliflower. I tossed them into a big pan with some coconut oil, toasted sesame oil and soy sauce. Once the veggies were crisp-tender, I pushed them to the sides of the pan and added a cup of water (I had no stock!) with a tablespoon of corn starch dissolved in it. I let that cook until it was thick and bubbly, then tossed my veggies in it and turned the heat off. I roughly chopped the chicken into bite-sized bits and tossed them into the veggie mixture. I spooned it over some left-over jasmine rice that I'd reheated in the microwave. Yum!