Lemon Chicken Vegetable Stir Fry
Brighten up your weeknight dinner routine with this Lemon Chicken Vegetable Stir Fry—a vibrant, healthy meal packed with zesty flavor and nutrient-rich vegetables. Tender strips of marinated chicken are stir-fried to perfection alongside a medley of crisp broccoli, snap peas, carrots, and colorful bell peppers. A tangy and slightly sweet lemon-honey soy sauce, infused with garlic and ginger, ties all the elements together for a delightful burst of flavor in every bite. Ready in just 35 minutes, this quick and easy stir fry is perfect for busy evenings and pairs beautifully with steamed rice or noodles. Drizzled with aromatic sesame oil and garnished with fresh green onions, this dish is a wholesome crowd-pleaser that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 3 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 3 tablespoons Lemon juice
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Honey
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 cup Snap peas
- 1 large Bell pepper, thinly sliced
- 2 stalks Green onions, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon zest
Instructions
Cut the chicken breasts into thin strips and place them in a bowl. Add 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a pinch of black pepper. Toss to coat and let marinate for 10 minutes.
In a small bowl, combine the remaining soy sauce, lemon juice, honey, 1 teaspoon of cornstarch, and lemon zest to create the stir-fry sauce. Mix well and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken strips and stir-fry for 4-5 minutes until cooked through. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Add the minced garlic and ginger, stirring quickly for 30 seconds until fragrant.
Add the broccoli, carrots, snap peas, and bell pepper to the skillet. Stir-fry the vegetables for 5-6 minutes until tender-crisp.
Return the chicken to the skillet and pour in the prepared stir-fry sauce. Toss everything together and cook for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
Drizzle with sesame oil and garnish with sliced green onions before serving.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3483 mg | 151% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 58.9 g | ||
| Protein | 174.2 g | 348% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 359 mg | 28% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2547 mg | 54% | |
*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.
