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Stir-Fried Lemon Chicken

 Stir-Fried Lemon Chicken
Stir-fry is such a terrific entree to serve to guests because the main ingredients can be cut up and refrigerated in advance. This recipe created in out Test Kitchen has a wonderful lemon flavor.
4 ServingsPrep: 10 min. + marinating Cook: 40 min.


  • 2 teaspoons cornstarch
  • 1/4 teaspoon plus 1/8 teaspoon ground ginger, divided
  • 4 teaspoons soy sauce
  • 1 tablespoon sherry or chicken broth
  • 1 tablespoon lemon juice
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1-1/2 teaspoons grated lemon peel
  • 6 tablespoons vegetable oil, divided
  • 1-1/4 cups uncooked long grain rice
  • 2-1/2 cups chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium sweet red pepper, cut into 1/4-inch strips
  • 1 medium green pepper, cut into 1/4-inch strips
  • 2 green onions, sliced


  • In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir
  • in the soy sauce, sherry or broth and lemon juice until smooth. Add
  • the chicken and lemon peel; toss to coat. Refrigerate for 30
  • minutes.
  • Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add
  • the rice; cook and stir for 5 minutes or until rice begins to brown.
  • Add the broth, salt, pepper and remaining ginger. Bring to a boil.

2 of 2

Stir-Fried Lemon Chicken (continued)

Directions (continued)

  • Reduce heat; cover and cook for 20 minutes or until rice is tender.
  • In a large skillet or wok, stir-fry peppers in 2 tablespoons oil
  • until crisp-tender. Remove from the skillet and keep warm. In the
  • same pan, cook chicken mixture in remaining oil until chicken juices
  • run clear. Stir in peppers and onions. Serve with rice. Yield: 4
  • servings.
Nutritional Facts: 1 cup equals 615 calories, 25 g fat (4 g saturated fat), 94 mg cholesterol, 1,123 mg sodium, 53 g carbohydrate, 2 g fiber, 41 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.