Lemon-Chicken Stir-Fry

"A minimum of effort brings you maximum flavors in this quick chicken and rice stir-fry."
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35 m servings 366 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Ready In

  1. Rinse, stem, and seed bell pepper, then cut into 1/4-inch-wide strips.
  2. Remove and discard stem ends and strings from pea pods. Rinse pods and cut in half crosswise.
  3. Put rice in a wide 3- to 4-quart bowl.
  4. Rinse chicken breasts and cut into 1-inch chunks.
  5. In a 10- to 12-inch nonstick frying pan over high heat, bring 2 cups broth to a boil. Pour over rice, cover, and let stand until liquid is absorbed and rice is tender to bite, about 7 minutes. Fluff with a fork.
  6. Meanwhile, return pan to heat. Add chicken and stir until surface is no longer pink, 1 to 2 minutes. Add bell pepper, pea pods, chilies, and lemon peel. Stir just until chicken is no longer pink in center of thickest part (cut to test), about 5 minutes.
  7. Blend cornstarch and remaining broth until smooth. Stir into pan and continue stirring until mixture boils, about 1 minute. Add lemon juice.
  8. Pour chicken over rice. Sprinkle with green onions.


  • Reprinted with permission of Sunset(R) magazine. All rights reserved.


Read all reviews 5
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This is a refreshing change to stir-fry. I ommitted the chiles and lemon peel (none available) but did sprinkle a little lemon pepper seasoning over the chicken while browning as well as some mi...

I tried this recipe as a last minute idea on some VERY picky eaters, and it was an overall success!! I would HIGHLY recommend this to the chicken lovers of the world!!

better than eating nothing

The basic recipe is OK. I made rice my own way, but followed the chicken part. I doubled the sauce recipe (2C broth 2T cornstarch). After I added the broth and it thickened, it smelled like c...

Substitued red bell peppers for the pea pods, but otherwise stayed with the recipe. Excellent! I am a big fan... it is now a regular recipe for us!

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