Stir Fried Lemon Chicken
Brighten up your dinner table with this zesty and vibrant Stir-Fried Lemon Chicken, a quick and healthy recipe perfect for busy weeknights. Tender strips of chicken breast are marinated in soy sauce and cornstarch for a velvety texture, then stir-fried to golden perfection. A medley of red bell peppers and crisp snow peas adds a pop of color and crunch, while the star of the dish—a tangy, honey-sweetened lemon sauce—ties everything together with a refreshing citrus kick. Finished with a touch of garlic, ginger, and a sprinkling of sliced green onions, this easy-to-make stir fry is ready in just 30 minutes and pairs wonderfully with fluffy white rice. It's a light and flavorful dish that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 3 tablespoons Cornstarch
- 2 tablespoons Soy sauce
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 medium Red bell pepper, sliced
- 100 grams Snow peas
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 cup Chicken broth
- 2 tablespoons Honey
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 stalks Green onions, sliced for garnish
- 2 cups Cooked white rice (optional, for serving)
Instructions
Slice the chicken breast into thin, bite-sized strips.
In a bowl, toss the chicken with 2 tablespoons of cornstarch and 1 tablespoon of soy sauce. Mix until the chicken is evenly coated and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces in a single layer and stir-fry for 4-5 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Lower the heat to medium and add the minced garlic and grated ginger. Stir for 30 seconds until fragrant.
Increase the heat again to medium-high and add the red bell pepper and snow peas. Stir-fry the vegetables for 3-4 minutes until slightly tender but still crisp.
In a small bowl, whisk together the chicken broth, lemon juice, honey, lemon zest, 1 tablespoon of soy sauce, and the remaining tablespoon of cornstarch. Ensure there are no lumps.
Pour the lemon sauce mixture into the skillet with the vegetables. Stir constantly until the sauce begins to thicken, about 2 minutes.
Return the cooked chicken to the skillet, toss everything together, and ensure the chicken is evenly coated with the lemon sauce. Season with salt and ground black pepper to taste.
Remove from heat and garnish with sliced green onions.
Serve hot with cooked white rice, if desired.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3278 mg | 143% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 46.4 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 245 mg | 19% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2446 mg | 52% | |
*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.
