If you're craving a quick and flavorful dinner, this Zesty Lemon Ginger Chicken Stir Fry is just the ticket. Combining tangy lemon with the warm spice of ginger, it's a refreshing twist on a classic dish that will invigorate your tastebuds.
Let's break down the key components of this stir fry. The chicken breast, thinly sliced, serves as the protein foundation, absorbing flavors beautifully. Vegetable oil is used for frying, keeping things light and allowing the other flavors to shine. Fresh ginger and garlic are the aromatic powerhouses here, providing a flavorful base. The trio of red bell pepper, broccoli florets, and snap peas add vibrant color and a satisfying crunch. A mix of chicken broth, soy sauce, lemon juice, and lemon zest creates a tangy, savory sauce with a hint of sweetness from honey. A touch of red pepper flakes introduces a gentle heat, while salt and pepper season the dish to perfection. Finally, sesame seeds and green onions provide a fresh and nutty garnish.
This stir fry pairs beautifully with jasmine or basmati rice for a fragrant accompaniment. For a low-carb option, serve it over cauliflower rice or alongside a simple green salad. A side of edamame or miso soup complements the meal nicely, adding a Japanese-inspired twist.
First, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the sliced chicken breast. Cook, stirring occasionally, until the chicken turns golden brown and is cooked through — this should take about 5 to 7 minutes. Once done, transfer the chicken to a plate and set it aside. Don't worry if some bits stick to the pan, they'll add flavor later!
In the same skillet, pour in the remaining tablespoon of oil. Add the minced ginger and garlic, stirring them around for about a minute until they're fragrant. Be careful not to let them burn. Next, add the sliced red bell pepper, broccoli florets, and snap peas. Stir fry these veggies for about 3 to 4 minutes until they're just tender but still crisp. You want them to keep their vibrant color and crunch.
While the veggies cook, mix the chicken broth, soy sauce, lemon juice, lemon zest, honey, and red pepper flakes in a small bowl. Once the vegetables are ready, return the chicken to the skillet. Pour the sauce over everything, stirring well to coat all the ingredients. Cook for another 2 to 3 minutes until everything is heated through and the flavors meld together.
Taste and season with salt and pepper as needed. Finally, sprinkle with sesame seeds and sliced green onions for a fresh, nutty finish. Serve hot over a bed of cooked white rice.
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