Description
A quick and delicious Sticky Lemon Chicken Stir-Fry recipe that combines tender chicken with vibrant vegetables in a sweet and tangy sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the bell pepper, broccoli, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the garlic and ginger, cooking for an additional minute until fragrant.
- Return the chicken to the skillet.
- In a small bowl, whisk together the soy sauce, honey, and lemon juice. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
- Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.
- Remove from heat and serve the sticky lemon chicken stir-fry over cooked rice or noodles.
Notes
- For a spicier kick, add red pepper flakes or sriracha to the sauce.
- You can also substitute the chicken with tofu or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg