Clean and cut green beans & broccoli into 2 inch pieces, dice bell pepper, and mince garlic. In a mixing bowl combine green beans, garlic, red bell pepper, and 1/4 tsp of salt & pepper. Set to the side.
In another mixing bowl combine coconut milk, chicken broth, sesame oil, lemon juice, soy sauce, corn starch, and brown sugar. Stir together until well blended.
Add 2 tablespoons of canola oil to a skillet on medium heat. Add chicken strips making sure to not let them overlap. Cook for about 6-8 minutes or until golden brown.
Once the chicken is golden brown add vegetable mixture and cook with a lid on for 2-3 minutes under medium heat.
Pour liquid mixture into skillet and cook for an additional 2-4 minutes.
Stir, plate, and enjoy!