Lemon Chicken Stir Fry
A vibrant and flavorful dish that combines tender chicken strips with fresh vegetables in a zesty lemon-soy sauce, perfect for a quick and satisfying meal.
Ingredients
Main Ingredients
- 1 lb Chicken breast (boneless and skinless) Can substitute with turkey or tofu.
- 1 unit Bell pepper (red) Add a second bell pepper (yellow) for color.
- 2 medium Carrots Shredded carrots work well.
- 1 cup Snow peas Can replace with green beans.
- 3 cloves Garlic, minced Freshly minced will bring robust flavor.
- 1 inch Fresh ginger, grated For aromatic kick.
- ¼ cup Soy sauce Use low-sodium for a healthier alternative.
- ¼ cup Lemon juice Freshly squeezed is best.
- 1 tablespoon Cornstarch For a smooth sauce.
- 2 tablespoons Olive oil Use sesame oil for richer flavor.
- Salt and pepper To taste.
Instructions
Preparation
- Slice the chicken breast into thin strips for even cooking.
- In a small bowl, combine soy sauce, lemon juice, and cornstarch, whisking until smooth.
Cooking
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add chicken strips to the pan, season with salt and pepper, and cook for about 5–7 minutes until golden brown.
- Incorporate minced garlic and grated ginger, cooking for an additional minute until aromatic.
- Add sliced bell peppers, carrots, and snow peas. Stir-fry for 3–4 minutes, allowing vegetables to remain crisp.
- Pour in the lemon-soy mixture, tossing everything to combine and cook for another 2 minutes.
- Remove from heat and garnish with lemon zest.
Notes
For leftovers, allow to cool and store in an airtight container for up to 3 days. Best when reheated in a skillet over medium heat.