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.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- 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 zest; 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. 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.
Nutrition Facts : Calories 615 calories, Fat 25g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 1123mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.
LEMON CHICKEN AND ASPARAGUS STIR-FRY (UNDER 500 CALORIES) RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, asparagus, lemon, lemon, soy sauce, lemon, rice
Provided by Ellie Holland
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Season the chicken with the salt and pepper and fry with the olive oil. After a few minutes, add the garlic.
- Fry the chicken with the garlic for another few minutes, then add the asparagus, lemon zest, and lemon juice.
- Stir again, before mixing in the soy sauce.
- Serve with rice and sprinkle with lemon zest on top.
- Enjoy!
Nutrition Facts : Calories 218 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 2 grams, Protein 33 grams, Sugar 1 gram
LEMON CHICKEN STIR-FRY
Loaded with tender chicken and lovely vegetables, this satisfying stir-fry goes from stovetop to tabletop in less than half an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and drain pasta as directed on package.
- While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Add chicken and onion; stir-fry 5 to 6 minutes or until chicken is brown.
- Add broccoli and peas to chicken mixture. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir together broth, thyme, lemon peel, cornstarch and lemon pepper in small bowl; stir into chicken mixture. Cook over medium-high heat 1 to 2 minutes or until sauce is thickened and vegetables are coated.
- Stir in tomatoes; cook until thoroughly heated. Serve over pasta.
Nutrition Facts : Calories 425, Carbohydrate 55 g, Cholesterol 70 mg, Fiber 5 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg
CHICKEN, BROCCOLI, AND LEMON STIR-FRY
This lemon-flavored dish mixes perfectly with chicken and broccoli for a is simply delicious dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.
- In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.
- Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
- Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.
Nutrition Facts : Calories 351 g, Fat 11 g, Fiber 4 g, Protein 44 g
LEMON CHICKEN STIR-FRY
Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?
Provided by Good Food team
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Protein 38 grams protein, Sodium 1.25 milligram of sodium
LEMON-CHICKEN STIR FRY
Make and share this Lemon-Chicken Stir Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pasta according to package directions, drain and set aside.
- In a large skillet, heat oil over medium-high heat.
- Add the chicken and onion; stir-fry for 5-6 minutes or until chicken is no longer pink.
- Add in the broccoli and peas; stir-fry 4-5 minutes or until crisp-tender.
- In a small bowl, mix together the broth, thyme, lemon peel, cornstarch, and lemon pepper.
- Pour into chicken mixture; cook 1-2 mintues or until sauce is thickened and veggies are cooked.
- Stir in tomatoes; cook until just heated; season with salt if needed.
- Serve chicken mixture over angel hair pasta.
Nutrition Facts : Calories 421, Fat 6.3, SaturatedFat 1.1, Cholesterol 65.8, Sodium 280.3, Carbohydrate 52.9, Fiber 3.4, Sugar 3.6, Protein 36.8
LEMON CHICKEN STIR-FRY WITH GREEN BEANS
A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.
- Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.
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15-MINUTE LEMON CHICKEN STIR FRY
From seasonsandsuppers.ca
5/5 (8)Total Time 15 minsCategory Main CourseCalories 479 per serving
- 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.
- 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.
EASY LEMON CHICKEN STIR FRY RECIPE
From foxandbriar.com
5/5 (11)Total Time 30 minsCategory DinnerCalories 382 per serving
- Heat a sauté pan over medium high heat. Add one tablespoon of oil. Cook the green beans, stirring often, until starting to blister, 3-4 minutes. Remove from pan and reserve on a plate.
- Add the second tablespoon of oil to the pan. Add the chicken, but do not overcrowd the pan. Cook in two batches if necessary. Cook chicken 3-4 minutes per side, until cooked through.
LEMON CHICKEN STIR-FRY RECIPE
From eatingwell.com
Reviews 23Category Healthy Stir Fry RecipesRatings 24Calories 223 per serving
- 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.
- 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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