This Lemon Chicken Stir Fry is an extraordinary spot to begin. It is pressed loaded with veggies, is overly delightful and it is unbelievably simple to make. Serve over dark colored rice and it is the ideal supper for the back to solid beginning of Spring.
This delectable and crisp tasting speedy and simple Lemon Chicken Stir Fry is the perfect thing for a bustling weeknight. The crisp lemon squeeze truly lights up and helps this dish. Present with rice or noodles.
This dish possibly isn't the prettiest one on the square, however it has such a great amount to prescribe it! To start with, there are the unlimited assortments of vegetables you can hurl in the wok. At that point there's the constantly delicate chicken thigh pieces. At last, the splendid basic lemon sauce. This is one of my top picks, as it's difficult to beat the lemon chicken blend.
This Healthy and Easy Lemon Chicken Stir Fry takes under 30 minutes to make and tastes similarly on a par with takeout – or better! Make this simple chicken pan fried food next time you need a fast and solid supper!
Searching for a too simple and sound weeknight supper formula? I have you secured with this Easy Lemon Chicken Stir Fry. I cherish having pan-sears for supper since they rush to pull together. I as a rule have the majority of the fixings in my wash room and can utilize whatever protein and vegetables I have available.
Also try our recipe Quick & Easy Chicken Cabbage Stir Fry
Bright and citrusy, this Lemon Chicken Stir Fry recipe is perfect for a quick and healthy dinner. Good bye take out, say hello to your new healthy decadence.
Ingredients
For the Sauce
- 1 cup chicken broth
- zest of half lemon *see last tip above for flavor adjustment
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil
- 2 garlic cloves *minced or crushed
- 1/2 tsp fish sauce
- 1 1/2 tbsp corn starch or arrowroot
For the Stir Fry
- 1 lg chicken breast *cut into strips
- 1 lg or 2 med zucchinis
- 6 oz sliced mushrooms
- 1/2 lg onion *roughly chopped about 1 cup
- 2 tsp sesame oil *for frying chicken & veggies
- Precooked brown rice or quinoa
Instructions
- Mix all ingredients for sauce thoroughly. Set aside.
- Roughly dice onion and cut zucchini into small wedges, keeping veggies separate from one another. Cut chicken into strips.
- Heat wok on highest heat with 1 tsp sesame oil until just smoking. Add chicken and stir fry until cooked through, about 5 mins-set aside. Heat wok again on highest heat until just smoking with an additional 1 tsp sesame oil. Add onion and stir fry until onions are sweating and slightly brown, about 2 mins. Add zucchini and continue stir frying for another 3 mins. Add mushrooms and stir fry until tender- about 4 mins. Remove from wok and set aside. Place wok back on high heat. Mix sauce ingredients again and add to hot wok. Sauce will thicken in about 1 min over direct heat. Add chicken and veggies back into wok and stir until sauce thoroughly coats stir fry. Take off heat and serve immediately.
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