In a medium sized bowl or gallon sized ziplock bag, add the chicken and 1 1/2 tbsp of cornstarch. Mix together until the chicken is evenly coated.
In a pan over medium heat, add 2 tbsp of of the coconut oil. Put the chicken into the pan and until cooked through and golden brown. Remove and put to the side.
Using the same pan, add the peppers and carrots. Cook until they are fork tender, about 5 to 10 minutes. Add the broccoli and cook another 5 to 10 minutes. Remove and place to the side.
In a small bowl, whisk together the garlic, honey, soy sauce, rice vinegar, lemon juice, and fresh ginger. In another bowl, whisk together 2 tbsp of cold water and 1 tbsp of cornstarch. Combine with the honey mixture. Pour into the pan and cook until somewhat thickened. About 1 1/2 minutes.
Finally, add the chicken and vegetables to the pan to cook together for about 3 minutes.
Enjoy!
