I Love Ginger Lemon Chicken Stir Fry Recipes

Steps:

• Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

Steps:

• Sprinkle chicken with black pepper.
• Let the canola oil get heated in a large nonstick skillet over medium-high heat.
• Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
• Remove from pan and keep warm.
• Add sesame oil to skillet and heat over medium-high heat.
• Add in squash and bell pepper; stirfry for 3 mintues.
• In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
• Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
• Serve with rice.

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

Steps:

• Mince the garlic and set aside with the whole red Thai chili (chili is optional). Julienne carrots and set aside.
• Slightly freeze chicken breast. Cut into 1-inch strips lengthwise, then cut on the bias (cut across the long strips with your knife at a 45-degree angle). You want to make sure you cut the chicken this way to eliminate toughness. Divide chunks into two groups and set aside.
• To make your sauce: combine the lemon juice, water, soy sauce, light brown sugar, ginger powder, balsamic vinegar, and cornstarch in a small bowl. Stir well and set aside.
• Preheat the wok to high heat. Add the canola oil and stir-fry the garlic and Thai chili for 30 seconds. If the garlic starts to brown, turn down the heat. Remove the Thai chili from the wok.
• Add the carrots to the wok. Stir-fry until the carrot becomes just barely tender, or about three minutes. Put on a plate and set aside.
• Add half the chicken to the wok, adding more canola oil if necessary. Stir-fry until the last of the pink just disappears, or about three minutes. Put on a plate with the carrots and set aside.
• Add the second half of the chicken to the wok, adding more canola oil if necessary. Stir-fry until the last of the pink just disappears, or about three minutes. Put on the plate with the chicken and carrots and set aside.
• Put all of the chicken and carrots back into the wok. Stir for about 30 seconds, then push to the sides of the wok. Stir your sauce once more, then add to the center of the wok. Cook the sauce until it is bubbly and syrupy (thickened).
• Push the chicken and carrots back into the center of the wok and toss with the sauce for at least 30 seconds. Drizzle the last teaspoon of lemon juice over the dish and serve hot.

Steps:

• In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it's completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
• Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.