Craving something vibrant and fresh for dinner? This lemon chicken stir-fry is a delightful blend of tangy and savory flavors to brighten up your evening!
The tender chicken and crisp veggies are coated in a mouthwatering lemon sauce. It has the perfect balance of tangy, savory, and a hint of sweetness.
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I love how quick and easy this dish comes together. It’s my go-to when I’m craving something fresh and satisfying.
Enjoy a burst of flavor in every bite!
Why You’ll Love This Lemon Chicken Stir-Fry
Quick and Easy: This delicious meal comes together in under 30 minutes, making it perfect for busy weeknights or last-minute dinner plans. Zesty Flavor: The tangy lemon sauce perfectly balances the savory chicken and crisp vegetables. It’s a mouthwatering combo. Impressive Presentation: The vibrant colors of the red bell pepper, green beans, and golden chicken pieces make for an eye-catching dish. Leftovers Champion: This stir-fry reheats beautifully, making it an excellent option for meal prep or next-day lunches.
Ingredients
- Boneless, Skinless Chicken Breasts or Thighs: The star protein is cut into bite-sized pieces for quick cooking and easy eating.
- Cornstarch: The secret weapon for creating a crispy coating on the chicken that also helps thicken the sauce.
- Kosher Salt and Black Pepper: The essential seasoning duo enhances the flavors of the dish.
- Vegetable Oil: It ensures a perfect sear on the chicken and vegetables.
- Onion, Garlic, Ginger: The aromatic trio forms the flavorful base of the stir-fry.
- Red Bell Pepper and Green Beans: They add texture, nutrients, and visual appeal.
- Green Onions and Sesame Seeds: The final flourish brings a pop of freshness and a nutty crunch to every bite.
- Lemon Sauce: A bright and zesty blend of lemon juice, lemon zest, low-sodium soy sauce, chicken broth, honey, and red pepper flakes.
How to Make Lemon Chicken Stir-Fry
This stir-fry is almost as easy as ordering takeout!
- Prepare the chicken. In a bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated. 2. Mix the sauce. Whisk together all the lemon sauce ingredients in a bowl and set aside. 3. Cook the chicken. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Transfer to a plate. 4. Sauté the vegetables. Add the remaining 1 tablespoon oil to the pan. Stir-fry the onion, garlic, and ginger for 1 minute. Add the red pepper and green beans. Cook until the vegetables are crisp-tender, about 4 minutes. 5. Combine and simmer. Return the chicken to the pan. Pour in the lemon sauce and cook. Stir until the chicken is cooked through and the sauce has thickened, 2-3 minutes. 6. Garnish and serve. Remove from heat. Garnish with chopped green onions and sesame seeds. Serve hot over rice or noodles. Enjoy!
Tips for the Best Lemon Chicken Stir-Fry
Here are a few tips and tricks to make this stir-fry top notch.
- Freshness is key. Opt for fresh lemon juice and zest for the best flavor. Fresh ginger and garlic also enhance the dish’s taste significantly.
- Put in the prep work. Chop all vegetables and mix the sauce before cooking for a smooth cooking process.
- Work some batch bliss. Avoid overcrowding the pan by cooking chicken in batches if necessary. This ensures even cooking and browning.
- Taste and adjust. Adjust the lemon juice and honey in the sauce to balance the tart and sweet flavors according to your preference.
- Make it a feast. Serve the stir-fry over cooked rice or noodles and garnish with green onions and sesame seeds for added flavor and presentation.
How to Store
As I said, this recipe is great for leftovers. Here’s how to store the stir-fry.
To Store: Place the cooled stir-fry in an air-tight container and refrigerate for up to 3 days. Ensure the dish is completely cooled before sealing to maintain freshness. To Freeze: Transfer the cooled stir-fry to a freezer-safe container or bag, removing as much air as possible, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. To Reheat: Warm the stir-fry in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave on medium power in 1-minute intervals, stirring in between.
Lemon Chicken Stir-Fry
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This easy lemon chicken stir-fry is so much better than takeout! With tender chicken, veggies, and a tangy sauce, it’s a quick and satisfying meal.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/3 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, divided
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 red bell pepper, sliced
- 8 ounces green beans, trimmed and halved
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- For the Lemon Sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup chicken broth
- 2 tablespoons honey
- 2-3 tablespoons fresh lemon juice (from 1 large lemon)
- 1 tablespoon lemon zest
- 1/4 teaspoon red pepper flakes
Instructions
In a bowl, toss the chicken pieces with cornstarch, salt and pepper until evenly coated.
Whisk together all the lemon sauce ingredients in a bowl and set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil to the pan. Stir-fry the onion, garlic and ginger for 1 minute. Add the red pepper and green beans. Cook until the vegetables are crisp-tender, about 4 minutes.
Return the chicken to the pan. Pour in the lemon sauce and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2-3 minutes.
Remove from heat. Garnish with chopped green onions and sesame seeds. Serve hot over rice or noodles. Enjoy!
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