Classic Zesty Lemon-Ginger Chicken Stir-Fry
Looking for a quick dinner that packs a punch? This Zesty Lemon-Ginger Chicken Stir-Fry is your ticket to flavor town with its vibrant combination of tangy and spicy notes. Perfect for a busy weeknight, it's sure to delight your taste buds and become a go-to recipe in your kitchen.
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Ingredients for Classic Zesty Lemon-Ginger Chicken Stir-Fry
Chicken breasts are the main protein here, offering a lean and versatile canvas for our zesty sauce. The vegetable oil helps in cooking everything evenly and gives a nice sear to the chicken. Ginger and garlic add a fresh, aromatic base that complements the bright notes of the lemon juice and lemon zest. The red bell pepper, broccoli, sugar snap peas, and carrot bring vibrant colors and a satisfying crunch. Soy sauce provides a savory depth, while cornstarch thickens the sauce perfectly. The finishing touch of sesame seeds and green onions adds texture and freshness to each bite.
Classic Zesty Lemon-Ginger Chicken Stir-Fry Tips & Tricks
- For an extra kick, add a pinch of red pepper flakes with the ginger and garlic.
- To avoid soggy vegetables, make sure the skillet is hot before adding them.
- Double the sauce if you like your stir-fry extra saucy.
Serving Ideas for Classic Zesty Lemon-Ginger Chicken Stir-Fry
This stir-fry pairs wonderfully with steamed jasmine rice or quinoa for a complete meal. For a low-carb option, try serving it over cauliflower rice. A side of pickled cucumbers or a simple green salad with a light vinaigrette can add a refreshing contrast.
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
- Absolutely! Chicken thighs will add a bit more richness to the dish.
- Can I make it vegetarian?
- Sure! Swap the chicken for tofu or tempeh, and use vegetable broth in the sauce.
- How long will leftovers last?
- Stored in an airtight container, this stir-fry will last up to 3 days in the refrigerator.
Classic Zesty Lemon-Ginger Chicken Stir-Fry Recipe Walkthrough
Start by heating a tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the sliced chicken breasts. Let them cook undisturbed for a few minutes to achieve a golden brown color, then stir occasionally until cooked through, about 5-6 minutes. Remove the chicken from the skillet and set it aside — this helps keep it tender.
In the same skillet, pour in the remaining tablespoon of oil. Toss in the minced ginger and garlic. Stir them around for about a minute until they're fragrant, but keep an eye on them so they don't burn. Next, add the red bell pepper, broccoli, sugar snap peas, and carrot. Stir-fry these veggies for 4-5 minutes until they're tender-crisp, which means they should be cooked but still have a bit of bite to them.
While the vegetables are cooking, whisk together the soy sauce, lemon juice, lemon zest, cornstarch, and water in a small bowl. This will be your flavorful sauce that ties everything together.
Return the chicken to the skillet and pour the sauce over the mixture. Stir everything well and let it cook for another 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly. Season with salt and pepper to taste.
Before serving, sprinkle sesame seeds and sliced green onions over the top for an added touch of flavor and presentation.
Why This Classic Zesty Lemon-Ginger Chicken Stir-Fry Works
- Quick to prepare and cook, perfect for weeknights.
- Packed with fresh vegetables for a healthy meal.
- Balanced flavors with a zesty, gingery kick.
- Customizable with your favorite veggies or proteins.
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced thin
- 2 tbsp vegetable oil
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup sugar snap peas
- 1 medium carrot, julienned
- 1/4 cup reduced-sodium soy sauce
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp cornstarch
- 1/4 cup water
- Salt and pepper to taste
- 2 tbsp sesame seeds
- 1/4 cup green onions, sliced
Step-by-step Instructions
- 1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- 2. Add the sliced chicken to the skillet and cook until golden brown and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
- 3. In the same skillet, add the remaining tablespoon of oil. Add minced ginger and garlic, cooking until fragrant, about 1 minute.
- 4. Add the red bell pepper, broccoli, sugar snap peas, and carrots. Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.
- 5. In a small bowl, whisk together soy sauce, lemon juice, lemon zest, cornstarch, and water.
- 6. Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables.
- 7. Stir well and cook for another 2-3 minutes until the sauce has thickened.
- 8. Season with salt and pepper to taste. Sprinkle sesame seeds and sliced green onions over the top before serving.