Lemon Chicken Stir Fry

tips about lemon chicken stir fry:

  • If you can’t find organic corn starch, arrowroot works as a beautiful thickener also. I actually use arrowroot often and you use it as an exact equivalent to corn starch. (affiliate)
  • Save yourself some time and buy pre-cut mushrooms.
  • Stir fry’s like this Lemon Chicken Stir Fry can be a fast and easy way to eat healthy. I personally use a flat bottom wok and absolutely love it. (affiliate)
  • To safe yourself even more time, use Trader Joe’s precooked Organic Brown Rice.
  • When I make this for my family I add extra garlic, sesame oil and lemon zest (zest of 1 full lemon, 2-3 tbsp sesame oil and 3-4 lg garlic cloves) because we love these flavors. Adjust accordingly for your family.

Ingredients

  • For the Sauce
  • 1 cup chicken broth
  • zest of half lemon *see last tip above for flavor adjustment
  • 1 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1/2 tbsp sesame oil
  • 2 garlic cloves *minced or crushed
  • 1/2 tsp fish sauce
  • 1 1/2 tbsp corn starch or arrowroot
  • Stir Fry
  • 1 lg chicken breast *cut into strips
  • 1 lg or 2 med zucchinis
  • 6 oz sliced mushrooms
  • 1/2 lg onion *roughly chopped about 1 cup
  • 2 tsp sesame oil *for frying chicken & veggies
  • Precooked brown rice or quinoa

Instructions

  1. Mix all ingredients for sauce thoroughly. Set aside.
  2. Roughly dice onion and cut zucchini into small wedges, keeping veggies separate from one another. Cut chicken into strips.
  3. Heat wok on highest heat with 1 tsp sesame oil until just smoking. Add chicken and stir fry until cooked through, about 5 mins-set aside. Heat wok again on highest heat until just smoking with an additional 1 tsp sesame oil. Add onion and stir fry until onions are sweating and slightly brown, about 2 mins. Add zucchini and continue stir frying for another 3 mins. Add mushrooms and stir fry until tender- about 4 mins. Remove from wok and set aside. Place wok back on high heat. Mix sauce ingredients again and add to hot wok. Sauce will thicken in about 1 min over direct heat. Add chicken and veggies back into wok and stir until sauce thoroughly coats stir fry. Take off heat and serve immediately.

Recipe Notes

*Please use as many organic ingredients as possible.*

recipe by Heather. fed up foodie