Monday, 11 November 2013

Lemon Stir Fried Chicken

 Stir Fried Chicken
 Stir Fried Chicken
Chicken is the most common protein used in any stir fries because it can quickly absorb the flavors of a sauté or ay marinade in just a few minutes.   When stir frying, it is always important to marinade your meat or protein before frying to give it ample time to absorb your choice of flavors. This article will share a recipe for stir fried chicken that is very delicious and has a surprising twist unlike other stir fries you may have tried before.  Unlike the other fries, this chicken recipe is packed with lemon and a combination of colorful vegetables that can really be enticing to a diner all the time.  You can serve this dish with hot steaming rice and enjoy it with a bottle of wine or a beer. 

Lemon Chicken Stir-Fry:

Blended with lots of zesty lemon, this delicious chicken stir-fry has a colorful mix veggie like snow peas, carrots and scallion. But you can substitute other thinly sliced vegetables, like bell peppers or zucchini, your choice of vegetables. Serve with hot steaming rice, either white or brown rice it will be perfect for an evening meal. The recipe can make four servings at about one and a half cup each.  Total preparation and cooking time is only forty minutes.

  • One piece of lemon
  • One half cup reduced-sodium chicken broth
  • Three tablespoons reduced-sodium soy sauce
  • Two teaspoons cornstarch
  • One tablespoon canola oil
  • One pound chicken breasts, please debone and remove skin, trim and cut into one inch pieces
  • Ten ounces mushrooms, halved or quartered
  • One cup sliced carrots, one fourth inch thick and diagonal
  • Two cups snow peas, please remove the stems and strings
  • One bunch scallions, please slice them into one inch in length, white and green parts divided
  • One tablespoon chopped garlic


  • Grate one teaspoon lemon zest and reserve.
  • Then squeeze the lemon and whisk three tablespoons of the juice with broth, soy sauce and cornstarch in a small mixing bowl.  Reserve this as your stir fry sauce.
  • Begin frying by heating oil in a large skillet or wok over medium-high heat on your American stove. 
  • Add chicken and cook by stirring occasionally, until just cooked through, for four to five minutes.
  • Transfer the chicken cuts to a plate using tongs.
  • Then add mushrooms and carrots to the pan and cook until the carrots are just tender for about five minutes.
  • Add snow peas, scallion whites, garlic and the reserved lemon zest to the pan. Cook by stirring, until fragrant for thirty seconds
  • Give a quick stir to your broth mixture and pour carefully to the pan.  Cook, stirring, until the sauce thickens for two to three minutes.
  • Add scallion greens and the chicken back to the pan and any accumulated juices with it. 
  • Cook, stirring, until heated through for another one to two minutes.
  • Transfer to a plate and serve hot with steaming rice.   Enjoy this stir fried chicken recipe and have fun frying them in your own kitchens. 


Per serving: 225 calories; 6 g fat ( 1 g sat , 3 g mono ); 63 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 27 g protein; 3 g fiber; 448 mg sodium; 796 mg potassium.
Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Potassium (23% dv), Iron (15% dv).
Carbohydrate Servings: 1

You can also visit here to learn on how to cook Stir Fried Chicken.

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