Lemony Chicken Stir Fry Recipes

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LEMON CHICKEN STIR FRY



Lemon Chicken Stir Fry image

This Healthy and Easy Lemon Chicken Stir Fry takes less than 30 minutes to make and tastes just as good as takeout - or better! Make this easy chicken stir fry next time you need a quick and healthy dinner!

Provided by Meghan McMorrow | Fox and Briar

Categories     Dinner

Time 30m

Number Of Ingredients 15

¼ cup low sodium soy sauce
¼ cup honey
1 teaspoon lemon zest (one small lemon)
3 tablespoons lemon juice (1-2 lemons)
1 teaspoon toasted sesame oil
1 tablespoon grated ginger root
4 garlic cloves (minced)
1 teaspoon chili garlic sauce
1 ½ pounds chicken breast (Cut into 1 inch pieces)
⅓ cup corn starch
1 teaspoon salt
¼ teaspoon pepper
10 ounces green beans trimmed and cut in half
1-2 tablespoons vegetable oil
1 teaspoon sesame seeds (optional, for garnish)

Steps:

  • Whisk together all ingredients for the sauce, set aside.
  • Toss the chicken with the cornstarch, salt and pepper, until chicken is fully coated. Set aside.
  • Heat a sauté pan over medium high heat. Add one tablespoon of oil. Cook the green beans, stirring often, until starting to blister, 3-4 minutes. Remove from pan and reserve on a plate.
  • Add the second tablespoon of oil to the pan. Add the chicken, but do not overcrowd the pan. Cook in two batches if necessary. Cook chicken 3-4 minutes per side, until cooked through.
  • Add the green beans back to the pan with the chicken. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until chicken and green beans are fully coated and sauce has thickened. Garnish with sesame seeds and serve over rice if desired.

Nutrition Facts : ServingSize 1 Serving, Calories 382 kcal, Carbohydrate 36 g, Protein 39 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 109 mg, Sodium 1378 mg, Fiber 2 g, Sugar 21 g

LEMON CHICKEN STIR-FRY



Lemon Chicken Stir-Fry image

Loaded with tender chicken and lovely vegetables, this satisfying stir-fry goes from stovetop to tabletop in less than half an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

8 oz uncooked capellini (angel hair) pasta
1 tablespoon vegetable oil
1 lb boneless, skinless chicken tenders (not breaded), cut into 1-inch pieces
1 medium onion, cut into 8 wedges
2 cups small broccoli flowerets
1/2 cup sugar snap peas
1 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 teaspoon grated lemon peel
4 teaspoons cornstarch
1 1/2 teaspoons lemon pepper
1 cup cherry or grape tomatoes, cut in half

Steps:

  • Cook and drain pasta as directed on package.
  • While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Add chicken and onion; stir-fry 5 to 6 minutes or until chicken is brown.
  • Add broccoli and peas to chicken mixture. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir together broth, thyme, lemon peel, cornstarch and lemon pepper in small bowl; stir into chicken mixture. Cook over medium-high heat 1 to 2 minutes or until sauce is thickened and vegetables are coated.
  • Stir in tomatoes; cook until thoroughly heated. Serve over pasta.

Nutrition Facts : Calories 425, Carbohydrate 55 g, Cholesterol 70 mg, Fiber 5 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg

LEMON CHICKEN STIR-FRY



Lemon chicken stir-fry image

Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?

Provided by Good Food team

Time 30m

Number Of Ingredients 10

1 tbsp honey
juice 1 lemon
250ml chicken stock
1 tbsp soy sauce
4 chicken breasts, cut into chunks
1 tbsp cornflour
1 tsp vegetable oil
2 carrots, finely sliced
1 red pepper, cut into chunks
140g sugar snap pea

Steps:

  • In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it's completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
  • Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.

Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Protein 38 grams protein, Sodium 1.25 milligram of sodium

STIR-FRIED LEMON CHICKEN



Stir-Fried Lemon Chicken image

Stir-fry is such a terrific entree to serve to guests because the main ingredients can be cut up and refrigerated in advance. This recipe created in out Test Kitchen has a wonderful lemon flavor.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

2 teaspoons cornstarch
1/4 teaspoon plus 1/8 teaspoon ground ginger, divided
4 teaspoons soy sauce
1 tablespoon sherry or chicken broth
1 tablespoon lemon juice
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1-1/2 teaspoons grated lemon zest
6 tablespoons vegetable oil, divided
1-1/4 cups uncooked long grain rice
2-1/2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium sweet red pepper, cut into 1/4-inch strips
1 medium green pepper, cut into 1/4-inch strips
2 green onions, sliced

Steps:

  • In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir in the soy sauce, sherry or broth and lemon juice until smooth. Add the chicken and lemon zest; toss to coat. Refrigerate for 30 minutes., Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the rice; cook and stir for 5 minutes or until rice begins to brown. Add the broth, salt, pepper and remaining ginger. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until rice is tender., In a large skillet or wok, stir-fry peppers in 2 tablespoons oil until crisp-tender. Remove from the skillet and keep warm. In the same pan, cook chicken mixture in remaining oil until chicken juices run clear. Stir in peppers and onions. Serve with rice.

Nutrition Facts : Calories 615 calories, Fat 25g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 1123mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.

CHICKEN, BROCCOLI, AND LEMON STIR-FRY



Chicken, Broccoli, and Lemon Stir-Fry image

This lemon-flavored dish mixes perfectly with chicken and broccoli for a is simply delicious dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 11

3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper
1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
2 tablespoons canola oil
1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
2 teaspoons cornstarch, dissolved in 1 tablespoon water
2 tablespoons toasted sesame seeds

Steps:

  • In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.
  • In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.
  • Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
  • Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.

Nutrition Facts : Calories 351 g, Fat 11 g, Fiber 4 g, Protein 44 g

LEMON CHICKEN STIR-FRY



Lemon Chicken Stir-Fry image

Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Serve with: Rice noodles or brown rice.

Provided by EatingWell Test Kitchen

Categories     Healthy Stir Fry Recipes

Time 40m

Number Of Ingredients 11

1 lemon
½ cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
10 ounces mushrooms, halved or quartered
1 cup diagonally sliced carrots, (1/4 inch thick)
2 cups snow peas, (6 ounces), stems and strings removed
1 bunch scallions, cut into 1-inch pieces, white and green parts divided
1 tablespoon chopped garlic

Steps:

  • Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 13.7 g, Cholesterol 62.7 mg, Fat 6.6 g, Fiber 3.4 g, Protein 28 g, SaturatedFat 1.1 g, Sodium 554.7 mg, Sugar 5.3 g

LEMONY CHICKEN STIR-FRY



Lemony Chicken Stir-Fry image

Make and share this Lemony Chicken Stir-Fry recipe from Food.com.

Provided by teresas

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1/2 onion, finely chopped
3 garlic cloves, minced
2 lbs boneless skinless chicken breasts, cut into 3/4 inch pieces (you can use thighs)
1 tablespoon soy sauce, plus more for seasoning
1/4 teaspoon toasted sesame oil
salt and pepper
1 tablespoon finely grated lemon zest, plus
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 scallion, thinly sliced
steamed rice, for serving

Steps:

  • In a large skillet, heat the olive oil.
  • Add the onion and cook over moderate heat, stirring until softened, 4 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the chicken and cook over moderately high heat, stirring occasionally, until browned all over, 3 minutes.
  • Stir in the soy sauce and sesame oil, season with salt and pepper and stir=fry until the chicken is cooked through, 3 minutes longer.
  • Remove from the heat and stir in the lemon zest and lemon juice.
  • Season with salt, pepper and soy sauce.
  • Transfer the chicken to a platter, top with the slice scallion and serve with rice.

Nutrition Facts : Calories 336.2, Fat 13, SaturatedFat 2.3, Cholesterol 145.3, Sodium 516.5, Carbohydrate 3.4, Fiber 0.7, Sugar 1, Protein 49.1

LEMON CHICKEN STIR-FRY WITH GREEN BEANS



Lemon Chicken Stir-Fry with Green Beans image

A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

1 1/4 pounds boneless, skinless chicken breast, cut into small pieces Kosher salt and freshly ground pepper
1/3 cup cornstarch
1 1/2 cups low-sodium chicken broth
2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon minced ginger (from a 1-inch piece)
1/2 cup safflower oil
12 ounces green beans, trimmed and halved on the bias
Steamed white rice, for serving

Steps:

  • Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.
  • Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.

LEMONY CHICKEN



Lemony Chicken image

Lemony chicken that is sure to please!

Provided by Melanie Greer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 9

¼ cup olive oil
½ cup all-purpose flour, or more if needed
4 skinless, boneless chicken breast halves
salt to taste
¼ cup white wine
2 large lemon, juiced
¼ cup unsalted butter, softened
¼ cup drained capers
1 large lemon, cut into wedges

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
  • Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 22.1 g, Cholesterol 102.4 mg, Fat 29.5 g, Fiber 4.6 g, Protein 29.4 g, SaturatedFat 10.2 g, Sodium 441.4 mg, Sugar 0.2 g

LEMON-CHICKEN STIR FRY



Lemon-Chicken Stir Fry image

Make and share this Lemon-Chicken Stir Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 33m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces uncooked angel hair pasta
1 tablespoon vegetable oil
1 lb boneless skinless chicken tenders, cut into 1 inch pieces
1 medium onion, cut into 8 wedges
2 cups broccoli florets
1/2 cup sugar snap pea
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon grated lemon, rind of
4 teaspoons cornstarch
1 1/2 teaspoons lemon pepper
1 cup cherry tomatoes or 1 cup grape tomatoes, cut in half
salt

Steps:

  • Prepare pasta according to package directions, drain and set aside.
  • In a large skillet, heat oil over medium-high heat.
  • Add the chicken and onion; stir-fry for 5-6 minutes or until chicken is no longer pink.
  • Add in the broccoli and peas; stir-fry 4-5 minutes or until crisp-tender.
  • In a small bowl, mix together the broth, thyme, lemon peel, cornstarch, and lemon pepper.
  • Pour into chicken mixture; cook 1-2 mintues or until sauce is thickened and veggies are cooked.
  • Stir in tomatoes; cook until just heated; season with salt if needed.
  • Serve chicken mixture over angel hair pasta.

Nutrition Facts : Calories 421, Fat 6.3, SaturatedFat 1.1, Cholesterol 65.8, Sodium 280.3, Carbohydrate 52.9, Fiber 3.4, Sugar 3.6, Protein 36.8

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Top Asked Questions

How do you make chicken stir fry?
Whisk together chicken stock, lemon juice, lemon zest, honey, soy sauce, cider vinegar and cornstarch together in a small bowl. Set aside. Make the stir-fry chicken. In a skillet over medium-high heat, stir fry diced shallots and add in ground chicken. Cook until the chicken is golden. Season with garlic and ginger and cook until fragrant.
How to cook chicken stir fry with shallot?
For the Stir-fry: Heat the oil in a skillet over medium-high heat. Add in the shallot and cook, stirring occasionally, for 2 minutes, or until softened. Add in the chicken and season generously with salt and pepper.
How do you cook chicken with lemon juice and soy sauce?
Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes.
How to make honey lemon sauce for stir fry?
Prepare the honey lemon sauce. Whisk together chicken stock, lemon juice, lemon zest, honey, soy sauce, cider vinegar and cornstarch together in a small bowl. Set aside. Make the stir-fry chicken.

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