Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grate 1 teaspoon lemon zest and set aside. juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl. heat oil in a large skillet over medium-high heat. add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. transfer to a plate with tongs. add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. add snow peas, scallion whites, garlic and the reserved lemon zest. cook, stirring, until fragrant, 30 seconds. whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Target recipe: cut chicken in desired sized strips or cubes. slice vegetables. prepare sauce. heat oil in a large skillet or wok. stirfry chicken, sliced garlic, and ginger over medium/high heat until chicken is cooked. add vegetables and stirfry until vegetables are tender-crisp. add sauce ingredients, mixing well. cook and stir until sauce thickens. serve garnish with grated lemon or sesame seeds.