Lemony Chicken Stir Fry
Brighten up your dinner table with this vibrant and zesty Lemony Chicken Stir Fry, a quick and healthy meal that’s perfect for busy weeknights! Tender pieces of marinated chicken are stir-fried to golden perfection alongside a medley of crisp-tender vegetables like broccoli, carrots, and red bell pepper. The dish is brought to life with a tangy, citrus-packed sauce made with fresh lemon juice, zest, honey, and a hint of ginger, creating a perfect balance of sweet and savory flavors. Ready in just 30 minutes, this one-pan recipe pairs beautifully with steamed rice or noodles, making it a satisfying option for the whole family. Garnish with green onions and sesame seeds for an extra layer of texture and flavor. Whether you're a fan of quick stir-fry recipes or love the refreshing taste of lemon, this dish is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs or breasts
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 3 units garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 200 grams broccoli florets
- 2 units carrots, julienned
- 1 unit red bell pepper, sliced
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey
- 100 milliliters chicken broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 units green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
Cut the chicken into bite-sized pieces, about 1-inch cubes.
In a small bowl, toss the chicken pieces with 2 tablespoons of cornstarch and 2 tablespoons of soy sauce until evenly coated. Set aside to marinate for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the chicken to the pan in a single layer and cook for 4–5 minutes, stirring occasionally, until browned and fully cooked. Remove the chicken from the pan and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
Add the broccoli florets, julienned carrots, and red bell pepper to the skillet. Stir fry the vegetables for 4–5 minutes, or until they are crisp-tender.
In a small bowl, whisk together the lemon juice, lemon zest, honey, chicken broth, salt, and black pepper to make the sauce.
Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring to combine. Cook for an additional 2–3 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning as needed. Sprinkle with sliced green onions and sesame seeds, if desired.
Serve immediately over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.8 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 584 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.
