July 9, 2021

Lemon Chicken Stir-Fry

Name: Lemon Chicken Stir-Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 cups water; 1 1/2 cups white rice; 2 tablespoons Extra Virgin olive oil; 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; 1 cup chicken broth; 1/3 cup honey; 3 tablespoons lemon juice (freshly squeezed); 1 tablespoon lemon zest; 2 teaspoons soy sauce; 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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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.

(Post modified on 1/15/23.)

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.

Ingredients for Lemon Chicken Stir-Fry

(See the full recipe at the bottom of this post.)

water
white rice
extra virgin olive oil
boneless skinless chicken breast
all-purpose flour
seasoned salt
freshly ground black pepper

Lemon Sauce

chicken broth
honey
freshly squeezed lemon juice
lemon zest
soy sauce
cornstarch
kosher salt
freshly ground black pepper
frozen stir-fry vegetables

Instructions for Making This Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

Prep Your Ingredients

Using a cutting board and sharp knife, slice chicken breast into 1″ pieces.

Zest lemon with a fine-edge zester. Using a citrus juicer, squeeze the juice from 2 lemons, or enough to make 3 tablespoons. Set aside until ready to use.

On a large plate, combine all-purpose flour, seasoned salt, and freshly ground black pepper for dredging chicken. Set aside until ready to use.

Cook 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. Dredge chicken pieces in prepared flour and seasoned salt mixture.

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.

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, freshly squeezed lemon juice, lemon zest, soy sauce, cornstarch, kosher salt, and freshly ground black pepper. Whisk together until thoroughly combined.

Add an additional teaspoon olive oil to skillet if needed. 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.

See more Asian Dinner Ideas Here. Browse Chicken Recipes Here.