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
Make and share this Lemon Chicken Stir-Fry recipe from Food.com.
Provided by mell_2
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the lemon zest, juice, chicken stock, soy sauce, sugar, honey, and chili in a bowl. Do a taste test here to balance out the tartness, saltiness, sweetness and heat.
- Place the chicken into mixture and marinate for 10-20 minutes.
- Heat the oil in a pan.
- Add the ginger and garlic and saute until fragrant, about a minute.
- Add the chicken reserving the marinade.
- Saute the chicken until cooked, about 3-5 minutes.
- Add the reserved marinade and simmer until the sauce has reduced and thickened, about 7-10 minutes.
- Add the green onion, cilantro and sesame seeds and remove from the heat.
- Serve on rice or noodles.
STIR-FRIED LEMON CHICKEN
Tart and a bit sweet. A quick stir-fry which is nice served with plain rice and some steamed vegetables. Fridge time is not included.
Provided by PetsRus
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix the egg white with the corn flour, combine with the chicken, cover and put in the fridge for about 30 minutes.
- Heat the oil in a wok until moderately hot and stir-fry the chicken for about one minute until they have turned white.
- Drain the chicken in a sieve or colander, discard the oil and wipe the wok clean.
- Reheat the wok, add all the sauce ingredients, except the corn flour mix, and bring it to the boil, then add the corn flour mix and simmer for one minute.
- Return the chicken strips to the wok and continue to stir-fry them for a few minutes until done and coated with the sauce.
- Do a last taste check for soy, sugar and lemon juice.
LEMON CHICKEN STIR-FRY
Spiked with lots of lemon, this delectable chicken stir-fry has a colorful mix of fiber-packed snow peas, carrots and scallions.
Provided by Breana Lai, M.P.H., R.D.
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 16.5 g, Cholesterol 69.9 mg, Fat 7.7 g, Fiber 4.4 g, Protein 31.2 g, SaturatedFat 1.3 g, Sodium 639.9 mg, Sugar 6.2 g
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
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
BROCCOLI LEMON CHICKEN WITH CASHEWS
A superhealthy meal for two - full of vitamin C. You could use ordinary broccoli instead of tender stem
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
- Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.
Nutrition Facts : Calories 372 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.69 milligram of sodium
LEMON CASHEW CHICKEN STIR-FRY
Make and share this Lemon Cashew Chicken Stir-Fry recipe from Food.com.
Provided by ImPat
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
- Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
- combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
- Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
- Add snow peas; cook and stir 1 minute or until heated through.
- Serve over rice and sprinkle with cashews.
Nutrition Facts : Calories 298, Fat 8, SaturatedFat 1.6, Cholesterol 48.4, Sodium 152.6, Carbohydrate 35.2, Fiber 1.4, Sugar 3.2, Protein 20
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
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
Make and share this Lemon Chicken and Asparagus Stir Fry recipe from Food.com.
Provided by Chef Kate
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
- Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
- Heat oil in a large, nonstick skillet over medium-high heat.
- Add garlic and fry till softened.
- Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
- Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
- Add marinade and cook until sauce is slightly thickened, about 1 minute.
Nutrition Facts : Calories 163.1, Fat 4.8, SaturatedFat 0.6, Cholesterol 49.4, Sodium 526.6, Carbohydrate 8.2, Fiber 2.2, Sugar 2.3, Protein 22.3
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