Lemon Ginger Chicken Stir Fry
Brighten up your weeknight dinner routine with this vibrant and zesty Lemon Ginger Chicken Stir Fry! Bursting with bold flavors, this quick and easy recipe combines tender, golden-browned chicken with crisp broccoli, sweet red bell peppers, and julienned carrots, all brought together in a glossy, tangy sauce infused with fresh ginger, garlic, soy sauce, and a splash of freshly squeezed lemon juice. A hint of honey adds the perfect balance of sweetness, while a touch of red chili flakes delivers a subtle kick. Ready in just 30 minutes, this stir fry is perfect for busy nights and pairs beautifully with steamed rice or noodles. Plus, the optional sprinkle of sesame seeds and green onion garnish adds a delightful crunch and pop of freshness. Experience wholesome, homemade cooking with this Asian-inspired dish that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 500 grams chicken breast, boneless and skinless
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 1.5 tablespoons honey
- 2 tablespoons lemon juice, freshly squeezed
- 0.5 teaspoon red chili flakes
- 2 cups broccoli florets
- 1 large red bell pepper, thinly sliced
- 1 large carrot, julienned
- 3 stalks green onions, sliced
- 3 tablespoons water
- 1 teaspoon sesame seeds (optional)
Instructions
Slice the chicken breast into thin strips and toss it with 2 tablespoons of cornstarch in a bowl. Ensure the chicken is evenly coated.
In a small bowl, whisk together the soy sauce, honey, lemon juice, grated ginger, minced garlic, red chili flakes, and water to create the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes 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 broccoli, bell pepper, and carrot to the skillet and stir fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything in the sauce.
Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2222 mg | 97% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 41.4 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 278 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2309 mg | 49% | |
*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.
