Ginger Lemon Stir Fry
Bright, zesty, and packed with vibrant vegetables, this Ginger Lemon Stir Fry is a quick and healthy meal that bursts with bold Asian-inspired flavors. Featuring fresh ginger, tangy lemon juice, and a savory soy sauce glaze, this versatile recipe can be customized with tender slices of chicken or left fully vegan for plant-based eaters. Crisp broccoli, carrots, bell peppers, and snow peas create a medley of textures, while the lightly thickened, citrus-infused sauce ties it all together in just 10 minutes of cooking time. Perfect for weeknight dinners, this dish pairs beautifully with fluffy rice or noodles for a wholesome, satisfying meal. With options for gluten-free and vegan variations, this one-pan wonder is an absolute crowd-pleaser!
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Recipe Information
Ingredients
- 300 grams Boneless chicken breast (optional, omit for vegetarian/vegan)
- 2 cups Broccoli florets
- 1 large Carrot, thinly sliced
- 1 large Red bell pepper, thinly sliced
- 1 cup Snow peas
- 1 tablespoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Honey (or maple syrup for vegan)
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 2 tablespoons Vegetable oil (e.g., canola or avocado oil)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 4 servings Cooked rice or noodles (for serving)
Instructions
If using chicken, slice it into thin strips. Season with a pinch of salt and pepper and set aside.
In a small bowl, whisk together lemon juice, lemon zest, soy sauce, honey, cornstarch, and water. Set aside as the stir-fry sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
If using chicken, add it to the skillet and cook for 4-5 minutes until cooked through. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the minced ginger and garlic and sauté for about 30 seconds until fragrant.
Add the vegetables (broccoli, carrots, bell pepper, and snow peas) to the skillet and stir-fry for 4-5 minutes until they are tender-crisp.
Return the cooked chicken (if using) to the skillet.
Pour the prepared sauce over the stir-fry and mix well to coat all the ingredients. Let it cook for 1-2 minutes until the sauce thickens.
Adjust seasoning with additional salt or soy sauce, if needed. Remove from heat.
Serve hot over cooked rice or noodles, garnished with fresh lemon wedges, if desired.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.0 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
