Ingredients for Lemon Chicken Stir Fry
- 2 tablespoons soy sauce
- Rice Vinegar
- Chicken Breast Fillets
- 1 tablespoon vegetable oil
- Chicken Stock
- Lemon Juice
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Scallions
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How to Make Lemon Chicken Stir Fry
- In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon grated lemon zest.
- Add 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces, to the bowl. Toss to coat evenly and let marinate for 5 minutes.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat.
- Add the marinated chicken and stir-fry for 4-5 minutes, or until cooked through and lightly browned.
- Transfer the cooked chicken to a warm plate.
- Reduce heat to medium-low. Add ½ cup chicken stock, 2 tablespoons lemon juice, and 1 tablespoon sugar to the wok. Stir well to combine.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- Pour the cornstarch slurry into the wok and whisk continuously until the sauce thickens and becomes glossy (about 1 minute).
- Return the chicken to the wok. Add 2 tablespoons chopped spring onions and stir to coat in the sauce.
- Simmer for another 2-3 minutes to allow the flavors to meld.
- Serve the Lemon Chicken Stir-Fry hot over steamed rice. Garnish with extra lemon zest and spring onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
8g
Fat
2g
Carbs
1g
