Lemon Chicken Stir Fry with Walnuts
Brighten up your dinner table with this zesty and nutty Lemon Chicken Stir Fry with Walnuts! Tender chicken breast is marinated in a light soy sauce mixture, then stir-fried to golden perfection alongside crunchy broccoli, vibrant red bell peppers, and aromatic garlic. The dish is elevated with the bold freshness of lemon juice and zest, balanced by a touch of honey for sweetness. Toasted walnuts add a delightful crunch, while a glossy lemon-infused sauce ties everything together. Ready in just 30 minutes, this wholesome, flavor-packed stir-fry is perfect for busy weeknights and pairs beautifully with fluffy rice or noodles.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 large egg white
- 1 cup walnuts
- 3 tablespoons vegetable oil
- 3 cloves garlic
- 2 cups broccoli florets
- 1 medium red bell pepper
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup chicken broth
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 stalks green onions
Instructions
Cut the chicken breasts into bite-sized pieces and place them in a medium-sized bowl.
In the bowl with the chicken, mix in the cornstarch, soy sauce, and egg white. Stir well to coat the chicken evenly, then set aside to marinate for 10 minutes.
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Remove from heat and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated chicken to the skillet in a single layer. Stir-fry for 4-5 minutes until the chicken is golden on the outside and cooked through. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet, followed by the minced garlic. Stir-fry for 30 seconds until fragrant.
Add the broccoli florets and sliced red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the lemon juice, lemon zest, chicken broth, honey, sesame oil, salt, and black pepper.
Return the cooked chicken to the skillet along with the toasted walnuts. Pour the lemon sauce over the chicken and vegetables.
Toss everything together and stir-fry for another 2-3 minutes, ensuring the sauce coats the ingredients evenly and reduces slightly.
Garnish with chopped green onions and serve immediately with steamed rice or noodles if desired.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 90.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4650 mg | 202% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 29.6 g | ||
| Protein | 177.1 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2761 mg | 59% | |
*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.
