Stir-Fried Lemon Chicken Recipe

Name: Stir-Fried Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 peel; 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

Servings: persons

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 peel
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

1
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 peel; toss to coat. Refrigerate for 30 minutes.
2
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.
3
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.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 teaspoons cornstarch, 1/4 teaspoon plus 1/8 teaspoon ground ginger, divided, 4 teaspoons soy sauce, 1 tablespoon sherry or chicken broth, and more.

Yes, Stir-Fried Lemon Chicken 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.

Stir-Fried Lemon Chicken

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