This Lemon Chicken Stir-Fry is a quick and easy weeknight dinner to make for your family. It’s especially tasty on a summer night when you want a lighter meal after a hot day.
Lemon Chicken Stir-Fry Makes a Light Summer Meal.
My husband works hard during the week and always enjoys a lighter evening meal on a summer night. Serve this dish alone with rice or with a salad. The lemony chicken mixed with your favorite stir-fry vegetables is a winning flavor combination.
See more Weeknight Dinner Ideas Here. Browse Chicken Recipes or Stir-Fry Ideas.
Ingredients for Lemon Chicken Stir-Fry
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Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a cutting board and sharp knife, slice chicken breast into 1″ pieces. On a large plate, combine all-purpose flour, seasoned salt, and freshly ground black pepper for dredging chicken. Set aside until ready to use.
Zest lemon with a fine-edge grater, enough to make 1 tablespoon. Using a citrus juicer, squeeze the juice from 2 lemons, or enough to make 3 tablespoons. Set aside until ready to use.
Cook long grain white rice in 3 cups water according to package instructions, approximately 20-25 minutes.
I like to use long grain white rice such as Basmati, Parboiled, or Jasmine rice for this recipe. Feel free to use your favorite type and prepare it according to the package instructions.
Cook the Chicken
While the rice cooks, in a large skillet, heat olive oil over medium high heat. Place flour, seasoned salt, and freshly ground black pepper in a gallon plastic bag. Dredge chicken pieces in the flour mixture, shaking until all pieces are covered.
Cook chicken pieces in the hot skillet until all sides are a deep golden brown, 6-12 minutes. Remove chicken from pan and set aside.
In a microwavable glass bowl, heat the frozen vegetables according to package directions.
The use of frozen stir-fry vegetables is very handy and a quick way to prepare this meal. However, if you have fresh vegetables that you want to use up in the refrigerator, please use those. Wash and slice as desired. Then sauté in the skillet after the chicken has been fried. Cook until tender, about 8-12 minutes. My favorite vegetables to include are a combination of broccoli, zucchini, onion, bell peppers, and carrots.
Make The Lemon Sauce
Meanwhile, in a glass measuring cup, combine the chicken broth, honey, oyster sauce, freshly squeezed lemon juice, lemon zest, soy sauce, sesame oil, cornstarch, kosher salt, and freshly ground black pepper. Whisk together until thoroughly combined.
If necessary, add an additional teaspoon olive oil to the skillet. Pour lemon juice mixture into hot skillet, and stir until slightly thickened.
Add cooked chicken and prepared vegetables to the thickened lemon mixture, stirring to coat.
This recipe will serve 4-6 people. Serve over your favorite rice and with a salad, if desired.
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Lemon Chicken Stir-Fry
Ingredients
- 1 pound boneless skinless chicken breast cut into 1″ pieces
- 1 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons Extra Virgin olive oil
- 2 tablespoons butter
- 1 1/2 cups white rice
- 3 cups water
- 1 cup chicken broth
- 1/3 cup honey
- 3 tablespoons oyster sauce
- 3 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1 1/2 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 oz. stir-fry vegetables frozen or fresh
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Instructions Click to Start Cooking
- Gather your ingredients so that you have everything close at hand on the counter or table.
- Using a cutting board and sharp knife, slice 1 pound (453.59 g) boneless skinless chicken breast into 1" pieces.
- Place in gallon plastic bag 1 cup (125 g) all-purpose flour, 1 teaspoon (4.93 ml) seasoned salt, and 1/2 teaspoon (2.46 ml) freshly ground black pepper for coating chicken. Shake to mix well. Set aside until ready to use.
- Zest lemon to make 1 tablespoon (14.79 ml) lemon zest. Squeeze juice from 2 lemons, or enough to make 3 tablespoons (44.36 ml) lemon juice. Set aside until ready to use.
- In a microwavable glass bowl, heat 12 oz. (12 oz.) stir-fry vegetables according to package directions.
- Cook 1 1/2 cups (277.5 g) white rice in 3 cups (7.1 dl) water according to package instructions, approximately 20-25 minutes.
- While the rice cooks, in a large skillet, heat 3 tablespoons (44.36 ml) Extra Virgin olive oiland 2 tablespoons (29.57 ml) butter over medium high heat. Place chicken pieces in gallon bag with prepared flour mixture. Shake until chicken is fully covered.
- Place chicken pieces in the hot skillet. Cook until all sides are a deep golden brown, 6-12 minutes. Remove chicken from pan and set aside.
- Meanwhile, in a glass measuring cup, combine 1 cup (2.37 dl) chicken broth, 1/3 cup (78.86 ml) honey, 3 tablespoons (44.36 ml) oyster sauce, freshly squeezed lemon juice, lemon zest, 2 teaspoons (9.86 ml) soy sauce, 2 teaspoons (9.86 ml) sesame oil, 1 1/2 tablespoon (22.18 ml) cornstarch, 1/2 teaspoon (2.46 ml) kosher salt, and 1/2 teaspoon (2.46 ml) freshly ground black pepper. Whisk together until thoroughly combined.
- If needed, add an additional tablespoon of olive oil to skillet. Pour lemon mixture into hot skillet, and stir until slightly thickened.
- Add cooked chicken and vegetables to the thickened lemon mixture, stirring to coat. Serve over prepared rice. Makes 4-6
This sounds good! I will be trying it out over the weekend.
Hi Joy, I hope you had a great weekend. How did the recipe turn out? I hope you enjoyed it! Be blessed!