Best Stir Fry Lemon Chicken Recipes

LEMON CHICKEN AND ASPARAGUS STIR FRY

Steps:

• In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
• Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
• Heat oil in a large, nonstick skillet over medium-high heat.
• Add garlic and fry till softened.
• Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
• Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
• Add marinade and cook until sauce is slightly thickened, about 1 minute.

CHICKEN, BROCCOLI, AND LEMON STIR-FRY

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.

LEMON CHICKEN STIR-FRY

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.

LEMON CHICKEN AND ASPARAGUS STIR-FRY (UNDER 500 CALORIES) RECIPE BY TASTY

Steps:

• Season the chicken with the salt and pepper and fry with the olive oil. After a few minutes, add the garlic.
• Fry the chicken with the garlic for another few minutes, then add the asparagus, lemon zest, and lemon juice.
• Stir again, before mixing in the soy sauce.
• Serve with rice and sprinkle with lemon zest on top.
• Enjoy!

LEMON CHICKEN STIR-FRY WITH GREEN BEANS

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.

CHICKEN AND ASPARAGUS LEMON STIR FRY 6PP

Steps:

• Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

STIR FRY- CHICKEN WITH LEMON MUSHROOM GINGER SAUCE

Steps:

• Mix first 6 ingredients in a small bowl for sauce; whisk cold water and cornstarch together and add to sauce; whisk together.
• Cut chicken into strips, sprinkle with pepper.
• Heat wok over medium high heat one minute. Add oil and tilt to coat. Add chicken, stir fry 2 minutes. Add mushrooms, bell pepper and garlic, stir fry until mushrooms are browned at edges, about 3 minutes. Add sauce, cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss one minute.

CHICKEN AND ASPARAGUS LEMON STIR FRY

Steps:

• Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

LEMON GINGER CHICKEN STIR FRY

Steps:

• Sprinkle chicken with black pepper.
• Let the canola oil get heated in a large nonstick skillet over medium-high heat.
• Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
• Remove from pan and keep warm.
• Add sesame oil to skillet and heat over medium-high heat.
• Add in squash and bell pepper; stirfry for 3 mintues.
• In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
• Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
• Serve with rice.

LEMON CHICKEN STIR-FRY (WEIGHT WATCHERS)

Steps:

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

LEMON-CHICKEN STIR FRY

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.

CHICKEN, BROCCOLI, AND LEMON STIR-FRY

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;
• marinate for 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.

LEMON CHICKEN STIR-FRY

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.

LEMON CASHEW CHICKEN STIR-FRY

Steps:

• Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
• Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
• combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
• Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
• Add snow peas; cook and stir 1 minute or until heated through.
• Serve over rice and sprinkle with cashews.

HONEY LEMON CHICKEN AND ASPARAGUS STIR FRY RECIPE

Steps:

• Heat the oil in a pan over medium-high heat, add the chicken and stir fry until cooked through, about 2-4 minutes.
• Add the asparagus and stir fry until it turns a brighter green, about 2 minutes.
• Add the mixture of the honey, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger and the mixture of the water and the corn starch, toss to coat and cook until the sauce thickens, about a minute.

CHICKEN, BROCCOLI AND LEMON STIR FRY

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.

LEMON CHICKEN AND ASPARAGUS STIR FRY (UNDER 500 CALORIES)

Steps:

• Season the chicken with the salt and pepper and fry with the olive oil. After a few minutes, add the garlic.
• Fry the chicken with the garlic for another few minutes, then add the asparagus, lemon zest, and lemon juice.
• Stir again, before mixing in the soy sauce.
• Serve with rice and sprinkle with lemon zest on top.

I LOVE GINGER LEMON CHICKEN STIR-FRY

Steps:

• Mince the garlic and set aside with the whole red Thai chili (chili is optional). Julienne carrots and set aside.
• Slightly freeze chicken breast. Cut into 1-inch strips lengthwise, then cut on the bias (cut across the long strips with your knife at a 45-degree angle). You want to make sure you cut the chicken this way to eliminate toughness. Divide chunks into two groups and set aside.
• To make your sauce: combine the lemon juice, water, soy sauce, light brown sugar, ginger powder, balsamic vinegar, and cornstarch in a small bowl. Stir well and set aside.
• Preheat the wok to high heat. Add the canola oil and stir-fry the garlic and Thai chili for 30 seconds. If the garlic starts to brown, turn down the heat. Remove the Thai chili from the wok.
• Add the carrots to the wok. Stir-fry until the carrot becomes just barely tender, or about three minutes. Put on a plate and set aside.
• Add half the chicken to the wok, adding more canola oil if necessary. Stir-fry until the last of the pink just disappears, or about three minutes. Put on a plate with the carrots and set aside.
• Add the second half of the chicken to the wok, adding more canola oil if necessary. Stir-fry until the last of the pink just disappears, or about three minutes. Put on the plate with the chicken and carrots and set aside.
• Put all of the chicken and carrots back into the wok. Stir for about 30 seconds, then push to the sides of the wok. Stir your sauce once more, then add to the center of the wok. Cook the sauce until it is bubbly and syrupy (thickened).
• Push the chicken and carrots back into the center of the wok and toss with the sauce for at least 30 seconds. Drizzle the last teaspoon of lemon juice over the dish and serve hot.

LEMON CHICKEN STIR-FRY

Steps:

• Preparation 1.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. 2.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.

LEMON CHICKEN STIR-FRY

Steps:

• Mix the lemon zest, juice, chicken stock, soy sauce, sugar, honey, and chili in a bowl. Do a taste test here to balance out the tartness, saltiness, sweetness and heat.
• Place the chicken into mixture and marinate for 10-20 minutes.
• Heat the oil in a pan.
• Add the ginger and garlic and saute until fragrant, about a minute.
• Add the chicken reserving the marinade.
• Saute the chicken until cooked, about 3-5 minutes.
• Add the reserved marinade and simmer until the sauce has reduced and thickened, about 7-10 minutes.
• Add the green onion, cilantro and sesame seeds and remove from the heat.
• Serve on rice or noodles.