Hi, I'm Jessie. I'm here in the EatingWell Test Kitchen, and I'm going to show you how to make a totally delicious Lemon Chicken Stir-Fry. Start with the sauce. So mix together lemon juice, reduced-sodium chicken broth, reduced-sodium soy sauce and cornstarch in a little bowl. Set that aside. Then we're going to cook our chicken. I have cubed-up lean chicken breast. I put that in my skillet with a little bit of heart-healthy canola oil. Cook it, stirring it around for a couple of minutes until it's cooked through. Then transfer it to a plate, and we're on to our veggies. Mushrooms and carrots go in first. Cook those around a couple of minutes until those are mostly cooked through. Then add in snow peas, the whites of your scallions, minced garlic and lemon zest. Cook it about 30 seconds until it's nice and fragrant, and then we're ready for that sauce. Whisk it up and pour it into the pan. Stir it around until it's nice and thick. Then add in the cooked chicken and your scallion greens. Mix it all together and you're done. Serve it up with a little brown rice and dinner is done.