Lemon-Chicken Stir-Fry Recipe - Allrecipes.com
  • READY IN 35 mins

Lemon-Chicken Stir-Fry

Recipe by  

"A minimum of effort brings you maximum flavors in this quick chicken and rice stir-fry."

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Original recipe makes 4 servings Change Servings
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  • READY IN

    35 mins

Directions

  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.
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Footnotes

  • Reprinted with permission of Sunset® magazine. All rights reserved.
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Reviews More Reviews

Feb 09, 2004

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 minced garlic. The lemon is noticeable but not overpowering and we all enjoyed this easy to make dinner!

 
Dec 10, 2003

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!!

 

7 Ratings

Jun 14, 2004

better than eating nothing

 
Aug 05, 2006

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 chicken w/ gravy. I tasted it and it was v. bland. I grated an additional lemon rind into the pot, then added some soy sauce (a few healthy shakes). After that, it was very good and worthy of 5 stars.

 
Jun 30, 2004

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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Nutrition

  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 47.9 g
  • 15%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 36 g
  • 72%
  • Sodium
  • 376 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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