Serves 6
35 min
Lemon Chicken Stir-Fry
Recipe GLPRdfcd42fc220b9b
A vibrant Asian-inspired stir-fry featuring tender chunks of chicken coated in cornflour and cooked until golden, combined with fresh vegetables and finished with a bright, tangy lemon-soy sauce. The sugar snap peas, carrots, and red peppers add color and crunch, while the lemon juice and honey create a perfectly balanced sweet and citrus glaze.
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Ingredients
4 boneless, skinless chicken breasts, cut into bite-sized chunks
1 tablespoon cornflour (corn starch)
1 teaspoon vegetable oil
2 medium carrots, thinly sliced
1 large red bell pepper, chopped into chunks
140 grams sugar snap peas
2 teaspoons honey
2 Juice from 2 fresh lemons
150 millilitres chicken stock (low-sodium preferred)
2 tablespoons soy sauce
Directions
In a small bowl or measuring jug, whisk together the honey, fresh lemon juice, chicken stock, and soy sauce. Set this sauce mixture aside.
Place the chicken chunks in a bowl and sprinkle the cornflour over them, tossing gently until every piece is evenly coated with the cornflour.
Heat the vegetable oil in a large non-stick frying pan or wok over medium-high heat. Once hot, add the cornflour-coated chicken pieces in a single layer.
Cook the chicken undisturbed for 2-3 minutes until the bottom develops a golden crust, then stir and continue cooking for another 2-3 minutes until the chicken changes colour and develops crispy edges. The internal temperature should reach 165°F (74°C).
Add the sliced carrots and red pepper chunks to the pan and stir-fry everything together for 1 minute.
Pour the reserved lemon-soy sauce mixture into the pan, stirring well to combine. Bring the mixture to a gentle simmer.
Add the sugar snap peas to the pan and gently simmer everything together for 5-10 minutes, stirring occasionally, until the chicken is fully cooked through, the vegetables are tender-crisp, and the sauce has thickened slightly.
Divide the stir-fry among serving plates and serve hot alongside cooked noodles or rice.
