Stir Fry Chicken with Lemon Mushroom Ginger Sauce
Elevate your weeknight dinner routine with this zesty and flavorful Stir Fry Chicken with Lemon Mushroom Ginger Sauce. This quick and easy recipe combines tender, marinated chicken breast with earthy mushrooms, all brought to life by a bright, tangy sauce made from fresh lemon juice, aromatic ginger, and a hint of sesame oil. The perfect harmony of savory soy sauce and refreshing citrus zest creates a mouthwatering balance of flavors in every bite. Ready in just 30 minutes, this dish pairs beautifully with steamed rice or noodles, making it a versatile option for a wholesome meal. Packed with bold, vibrant ingredients and seasoned to perfection, this stir fry is a delightful way to add a nutritious and delicious twist to your dinner table.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons fresh lemon juice
- 1 unit zest of a lemon
- 2 teaspoons fresh ginger, grated
- 3 units garlic cloves, minced
- 200 grams white mushrooms, sliced
- 150 milliliters chicken stock
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (or canola oil)
- 2 units green onions, sliced
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Cut the chicken breasts into bite-sized strips and place them in a bowl.
Toss the chicken with cornstarch, 1 tablespoon of soy sauce, and a pinch of salt and pepper. Let it marinate for 10 minutes.
In a small bowl, mix the remaining soy sauce, chicken stock, lemon juice, lemon zest, grated ginger, and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 4-5 minutes until lightly browned and cooked through. Remove from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet, followed by the minced garlic and sliced mushrooms. Cook for 3-4 minutes until the mushrooms are tender.
Pour the lemon ginger sauce into the skillet with the mushrooms and bring it to a simmer. Stir well to combine.
Add the cooked chicken back to the skillet and toss everything to coat in the sauce. Cook for another 2-3 minutes until heated through.
Sprinkle sliced green onions over the top for garnish and serve hot with rice or noodles.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 3352 mg | 146% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.1 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 143 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2290 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.
