Lemon Stir Fry Recipe

15Minute Lemon Chicken Stir Fry Seasons and Suppers

WebJan 5, 2017 · Heat a bit more oil in a wok over medium heat. Add garlic, ginger, green onion and red pepper flakes and cook, stirring, for 30-45 …

Rating: 5/5(12)
1. In a small bowl, stir together the sauce ingredients and set aside.
2. Prepare chicken and vegetables and have ready.
3. Heat 1 Tbsp. oil in wok over medium-high heat. Add chicken pieces and cook, stirring, until cooked through. Remove chicken to a plate. Discard any juices and return wok to stove-top.
4. Heat a bit more oil in a wok over medium heat. Add garlic, ginger, green onion and red pepper flakes and cook, stirring, for 30-45 seconds (do not allow to burn). Add onion and bell pepper slices. Cook, stirring regularly, until tender-crisp. Add lemon sauce and cook for 1 minute. Return chicken to pan and scatter with bok choy. Cook, tossing, until bok choy is wilted and sauce is thickened.

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Chicken and Asparagus Lemon Stir Fry Recipe

WebApr 8, 2019 · In a second small bowl combine the cornstarch and water and mix well to combine. Heat a large non-stick wok over medium-high heat, …

Rating: 4.6/5(103)
1. Lightly season the chicken with salt.
2. In a small bowl, combine chicken broth and soy sauce.
3. In a second small bowl combine the cornstarch and water and mix well to combine.
4. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.

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Lemon Chicken StirFry EatingWell

WebApr 22, 2024 · Directions. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce …

1. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
2. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

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