Lemon Chicken Stir-Fry

Lemon Chicken Stir-Fry

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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.

Serving Lemon Chicken Stir-Fry

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 Needed to Make Lemon Chicken Stir-Fry

  • 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.

Prepping Lemons

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.

Frying Chicken in Cast Iron Skillet

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.

Fresh Vegetables in place of the Frozen Stir-Fry

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 saute 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.

Adding Chicken and Vegetables to Lemon Sauce

Add cooked chicken and prepared vegetables to the thickened lemon mixture, stirring to coat.

Serving Lemon Chicken Stir-Fry with Fresh Vegetables over Jasmine Rice

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. 

Recipe for Lemon Chicken Stir-Fry

Lemon Chicken Stir-Fry

Here's a light and tangy recipe to make for your family! A perfect weeknight dinner.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Asian
Keyword: Cast Iron Skillet, Chicken Breast, Frozen Vegetables, Lemon Zest, Stir-Fry
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Equipment

Lemon Juicer
Grater/Zester
Cast Iron Skillet
Glass Measuring Cups

Ingredients

Lemon Sauce

  • 1 cup chicken broth
  • 1/3 cup honey
  • 3 tablespoons lemon juice freshly squeezed
  • 1 tablespoon lemon zest
  • 2 teaspoons soy sauce reduced sodium
  • 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

Instructions

  • 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. Squeeze 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.
  • In a microwavable glass bowl, heat the frozen vegetables according to package directions.
    *If using fresh vegetables, wash and slice as desired.
  • Cook rice in 3 cups water according to package instructions, approximately 20-25 minutes.

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 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.
  • *If using fresh vegetables, saute the prepared vegetables after the chicken as cooked. Saute for 8-12 minutes until just tender.

Make the Lemon Sauce

  • Meanwhile, in a glass measuring cup, combine the chicken broth, honey, freshly squeezed lemon juice, soy sauce, lemon zest, 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 microwaved vegetables to the thickened lemon mixture, stirring to coat. Serve over rice. Makes 4-6

Notes

*See additional directions for use of fresh vegetables instead of frozen stir-fry.

Nutrition

Calories: 719kcal | Carbohydrates: 119g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1441mg | Potassium: 802mg | Fiber: 6g | Sugar: 24g | Vitamin A: 4358IU | Vitamin C: 21mg | Calcium: 68mg | Iron: 4mg
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