| 1. |
Combine water, lemon juice, honey, ginger, soy sauce and garlic. |
| 2. |
Dissolve cornstarch in the mixture above and set aside. |
| 3. |
Heat oil in a wok. Add carrots and stir-fry for 3 mins until tender-crisp. |
| 4. |
Add broccoli, mushrooms and water chestnuts and stir-fry for about 2 mins. Remove from wok. |
| 5. |
Stir-fry chicken until lightly browned. |
| 6. |
Add sauce and cook, stirring constantly until thickened and translucent. Add vegetables and continue to stir-fry for additional 1 min. Remove from wok and serve with rice. |