Chicken Broccoli Lemon Stir Fry

3 Tbsp soy sauce

2 Tbsp rice vinegar (you can use reg if you want)

2 Tbsp[ honey

2 garlic cloves, minced

1/4 tsp crushed red pepper

1 1/2 lbs boneless skinless chicken, cut in 1/2 inch slices

2 Tblp canola oil (or any oil)

1 1/2 lbs broccoli, sliced

1 small lemon

2 tsp cornstarch (dissolved in 1 Tbsp water)

2 Tbsp toastes sesame seeds (optional)

In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes. In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a place. Repeat with more oil and remaining chicken. Wipe skillet with a paper towel. Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes. Add reserved marinade, cornstarch mixture, chicken and any accumulated juices from place. Bring to a boil, cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.