Stir Fry Chicken with Lemon Sauce

1. Toss chicken with soy sauce and wine in medium bowl; set aside. Combine all sauce ingredients in a second small bowl. Divide vegetables into two or three batches according to ingredient list.

2. Prep the vegetables. Place the green beans and chopped broccoli in a bowl. Placed shredded carrots, diced mushrooms and diced zucchini in a second bowl. Place the minced herbs in a small third bowl.

3. Heat 8- or 12-inch nonstick skillet over high heat for 4 minutes. The pan should be so hot, you can hold your outstretched hand 1 inch above its surface for no more than 3 seconds.) Add 1 tablespoon oil and rotate pan so that bottom is evenly coated. Let oil heat until it just starts to shimmer and smoke. Check heat with hand. Drain meat, then add to pan and stir-fry until seared and about three-quarters cooked (about 2 1/2 to 3 minutes for chicken). Spoon cooked meat into serving dish. Cover and keep warm.

4. Let pan come back up to temperature, 1 or 2 minutes. When hot, drizzle in 2 teaspoons of oil, and when oil just starts to smoke, add onions and sauté until slightly caramelized. Add green beans and broccoli to the pan. Stir-fry until the veggies until they begin to brown. Add water to the pan and cover tightly. Allow the broccoli to steam until bright green and crisp-tender. Remove the lid and stir.

5. Add 2 teaspoons of oil to the skillet and cook carrots, mushrooms and zucchini until tender-crisp. Add another 1 teaspoon of oil and cook the fresh herbs until wilted. Clear center of pan and add garlic. Drizzle with 1/2 teaspoon of oil. Mash into pan with back of a spatula. Cook for 30 seconds, until fragrant. Remove pan from heat and stir garlic mixture into vegetables for 30 seconds.

4. Return pan to heat and add cooked chicken. Stir in sauce and stir-fry to coat all ingredients, about 1 minute. Serve immediately with rice or over cabbage.