Lemon Ginger Chicken Stir Fry

Name: Lemon Ginger Chicken Stir Fry
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, sliced thin; 2 tbsp vegetable oil; 1 tbsp fresh ginger, minced; 2 cloves garlic, minced; 1 red bell pepper, sliced; 1 cup sugar snap peas; 1/4 cup soy sauce; 1 tbsp honey; 1 lemon, juiced; 1 tsp lemon zest; 1/4 cup green onions, chopped; 1 tbsp sesame seeds; Salt and pepper to taste

🕒 Prep: 8 min

🔥 Cook: 10 min

🍽 Serves: 4

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Lemon Ginger Chicken Stir Fry is a vibrant and quick meal that brings a delightful balance of tangy, sweet, and savory flavors. Perfect for busy weeknights, this dish makes the most of fresh ingredients to deliver a satisfying dinner in under 30 minutes.

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Ingredients for Lemon Ginger Chicken Stir Fry

The star of this dish is the chicken breast, which is sliced thin for quick cooking and tender bites. We use vegetable oil for its neutral flavor, ensuring the other ingredients shine. Fresh ginger and garlic are a must for depth and warmth, while red bell pepper adds sweetness and a pop of color. Sugar snap peas provide a satisfying crunch. The soy sauce and honey create a savory-sweet balance, enhanced by the tanginess of freshly squeezed lemon juice and fragrant lemon zest. Finally, green onions and sesame seeds finish the dish with a fresh and nutty touch. Season with salt and pepper to taste.

Tips & Tricks

Pre-cut your veggies and chicken for a faster cooking process.
Adjust the amount of ginger to suit your taste preference.
If your wok is small, cook in batches to avoid steaming the chicken.

Serving Suggestions

This Lemon Ginger Chicken Stir Fry pairs wonderfully with steamed jasmine rice or cooked quinoa. For a low-carb option, serve it over a bed of cauliflower rice or alongside a simple green salad.

Frequently Asked Questions

Can I use chicken thighs instead of breast?: Absolutely! Just be sure to adjust the cooking time as thighs may take a bit longer to cook through.
Is there a substitute for soy sauce?: You can use tamari or coconut aminos for a gluten-free alternative.
How can I make this dish spicier?: Add a pinch of red pepper flakes or some sliced fresh chili along with the ginger and garlic.

Lemon Ginger Chicken Stir Fry Recipe Walkthrough

Begin by heating 1 tablespoon of vegetable oil in a large wok over medium-high heat. Once the oil is shimmering, add the sliced chicken breast. Season it with salt and pepper, and stir-fry for about 5-7 minutes until the chicken is fully cooked and slightly golden.

Remove the chicken from the wok and set it aside. In the same wok, add the remaining tablespoon of vegetable oil. Toss in the minced ginger and garlic, stir-frying for about 30 seconds until they release their fragrant aroma.

Add the red bell pepper and sugar snap peas, stirring them for another 3-4 minutes until they reach a tender-crisp texture. You want that perfect balance of soft and crunchy.

Return the cooked chicken to the wok. In a small bowl, whisk together the soy sauce, honey, lemon juice, and lemon zest. Pour this savory sauce over the chicken and vegetables, stirring well to ensure everything is coated. Let it cook for an additional 1-2 minutes, allowing the flavors to meld beautifully.

Finally, garnish your stir fry with a sprinkle of chopped green onions and sesame seeds just before serving. This adds a fresh and nutty finish to your dish.

Why You'll Love This Recipe

Quick and easy for busy weeknights.
A refreshing blend of citrus and spice.
Uses fresh, easily available ingredients.
Customizable to suit your veggie preferences.

Ingredients

1 lb chicken breast, sliced thin

2 tbsp vegetable oil

1 tbsp fresh ginger, minced

2 cloves garlic, minced

1 red bell pepper, sliced

1 cup sugar snap peas

1/4 cup soy sauce

1 tbsp honey

1 lemon, juiced

1 tsp lemon zest

1/4 cup green onions, chopped

1 tbsp sesame seeds

Salt and pepper to taste

Step-by-step Instructions

1. Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat.

2. Add the sliced chicken breast to the wok, season with salt and pepper, and stir-fry until cooked through, about 5-7 minutes.

3. Remove the chicken from the wok and set aside.

4. In the same wok, add the remaining tablespoon of vegetable oil.

5. Add the minced ginger and garlic, stir-frying for 30 seconds until fragrant.

6. Add the red bell pepper and sugar snap peas to the wok, stir-frying for another 3-4 minutes until the vegetables are tender-crisp.

7. Return the cooked chicken to the wok.

8. In a small bowl, whisk together soy sauce, honey, lemon juice, and lemon zest.

9. Pour the sauce over the chicken and vegetables, stirring well to combine and allow the flavors to meld, cooking for 1-2 more minutes.

10. Garnish with chopped green onions and sesame seeds before serving.

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