Stir Fry Empress Lemon Chicken
Brighten up your dinner table with this quick and flavorful Stir Fry Empress Lemon Chicken—a perfect balance of tangy, sweet, and savory. Tender, bite-sized pieces of marinated chicken thighs are stir-fried until golden and tossed with crisp red bell peppers and snap peas, all coated in a glossy, citrus-infused sauce made with fresh lemon juice, honey, and a hint of sesame oil. The dish is crowned with a garnish of fragrant green onions and nutty sesame seeds for the perfect finishing touch. Ready in just 30 minutes, this vibrant stir-fry is ideal for busy weeknights and pairs beautifully with steamed rice or noodles. Whether you're craving a healthy one-pan meal or a crowd-pleasing family dinner, this recipe is loaded with bold flavors and satisfying textures, making it your next go-to.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 piece red bell pepper, sliced thinly
- 150 grams snap peas
- 4 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1.5 tablespoons honey
- 4 tablespoons chicken stock
- 1 teaspoon sesame oil
- 2 pieces green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
Slice the chicken thighs into bite-sized pieces and place them in a bowl.
Add 2 tablespoons of cornstarch and 2 tablespoons of soy sauce to the chicken. Mix well to coat evenly and set aside to marinate for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the pan and stir-fry for 5-7 minutes until golden brown and fully cooked. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan, followed by the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Toss in the sliced red bell pepper and snap peas, stir-frying for 2-3 minutes until the vegetables are tender but still crisp.
In a small bowl, whisk together lemon juice, lemon zest, honey, chicken stock, and sesame oil. Dissolve the remaining 1 tablespoon of cornstarch in this mixture.
Return the chicken to the pan, then pour the lemon sauce over the chicken and vegetables. Stir well to coat everything evenly.
Cook for 2-3 minutes, stirring frequently, until the sauce thickens and becomes glossy.
Remove from heat and garnish with sliced green onions and sesame seeds.
Serve immediately over steamed rice or noodles.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 31.8 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 1629 mg | 71% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 42.1 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2028 mg | 43% | |
*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.
