Stir-fried Chicken with Lemon and Ginger Recipe

Name: Stir-fried Chicken with Lemon and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon grated fresh lemon rind; 80 ml lemon juice; 1 small fresh red chile, finely chopped; 1 clove garlic, crushed; 1 tablespoon grated fresh ginger; 2 tablespoons chopped fresh coriander leaves; 700 g skinless chicken breasts, sliced; 2 tablespoons peanut oil; 200 g zucchini, halved lenghtways,and cut into half-moon discs about 1 cm thick; 1 red capsicum, deseeded and cut into thin strips; 150 g baby corn, quartered; 40 ml soy sauce; 200 g bean sprouts

Servings: persons

1 teaspoon grated fresh lemon rind
80 ml lemon juice
1 small fresh red chile, finely chopped
1 clove garlic, crushed
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh coriander leaves
700 g skinless chicken breasts, sliced
2 tablespoons peanut oil
200 g zucchini, halved lenghtways,and cut into half-moon discs about 1 cm thick
1 red capsicum, deseeded and cut into thin strips
150 g baby corn, quartered
40 ml soy sauce
200 g bean sprouts

1
Combine rind and juice, chilli, garlic, ginger and coriander in a large non-metallic bowl.
2
Add the chicken, toss well, then cover with plastic wrap and refrigerate for 20 minutes.
3
Heat a wok over high heat.
4
Heat half the oil, swirling to coat the wok.
5
Drain the chicken and stir-fry in batches for 5 minutes or until lightly browned.
6
Remove from the wok.
7
heat the remaining oil, then add the zucchini and stir-fry for 2 minutes.
8
Add the corn, capsicum and soy sauce and stir-fry for a further 2 minutes.
9
Return the chicken to the wok, add the bean sprouts and stir-fry for 1 minute.
10
Serve over rice or noodles.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon grated fresh lemon rind, 80 ml lemon juice, 1 small fresh red chile, finely chopped, 1 clove garlic, crushed, and more.

Yes, Stir-fried Chicken with Lemon and Ginger falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir-fried Chicken with Lemon and Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions