Lemon Chicken with Red Peppers and Snow Peas
Brighten up your dinner table with this vibrant and zesty Lemon Chicken with Red Peppers and Snow Peas! Combining tender, marinated chicken breast with the crisp sweetness of red bell peppers and snow peas, this dish is elevated by a tangy lemon-infused sauce that's perfectly balanced with hints of fresh ginger, garlic, and a touch of honey. Sautéed in a single skillet, this quick and easy stir-fry comes together in just 30 minutes, making it an ideal recipe for busy weeknights. Serve it over steamed rice or noodles for a wholesome, flavorful meal the whole family will love. Bursting with fresh ingredients and bold, citrusy flavors, this dish is a must-try for lovers of healthy, Asian-inspired cuisine.
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Recipe Information
Ingredients
- 1 lb chicken breast
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 lemon
- 2 red bell pepper
- 1 cup snow peas
- 2 garlic cloves
- 1 tsp ginger (fresh, grated)
- 2 tbsp vegetable oil
- 1 cup chicken broth
- 1 tbsp honey
- 0.5 tsp sesame oil (optional)
- to taste salt
- to taste black pepper
Instructions
Cut the chicken breast into bite-sized pieces and place them in a bowl. Add 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Mix well and set aside to marinate for 10 minutes.
While the chicken marinates, zest and juice the lemon. Set both the zest and juice aside.
Slice the red bell peppers into thin strips and trim the ends off the snow peas. Mince the garlic cloves and grate the ginger.
In a small bowl, whisk together the chicken broth, lemon juice, remaining 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and honey. Set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring frequently, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic, ginger, and red bell peppers. Stir-fry for 2-3 minutes until the peppers begin to soften.
Add the snow peas to the skillet and stir-fry for another 2 minutes, or until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet, then pour in the sauce mixture. Stir everything together and cook for 2-3 minutes, or until the sauce thickens and coats the chicken and vegetables.
Drizzle with sesame oil (if using) and sprinkle with lemon zest. Season with salt and black pepper to taste.
Serve hot over steamed rice or noodles, and enjoy!
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5570 mg | 242% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 30.5 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2417 mg | 51% | |
*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.
