Stir-Fry Lemon Chicken
Tasty lemon chicken with vegetables covered in a delicious sauce and served with rice. An easy stir-fry idea for a quick dinner that everyone will love it.
preparation: 10 minutes
making: 15 minutes
total: 25 minutes
servings: 4 portions
nutrition: 255 calories per serving
- 2 chicken breasts, 400g
- 100ml light soy sauce
- 1 medium lemon
- 1 tbsp cornflour
- 1 red bell pepper, 120g
- 150g broccoli
- 1 carrot, 80g
- 2 small white onions
- 150ml of chicken stock
- oil for greasing
You will need cooked rice for serving
Wash and clean the chicken breasts then cut them into thick shreds.
Zest the lemon and squeeze the juice.
In a small bowl combine soy sauce, lemon juice and cornflour and leave for later.
Peel the carrot and onion.
Wash pepper and broccoli.
Cut onion into wedges, pepper into dice, trim the broccoli into florets and slice the carrot thinly.
In a deep frying pan or wok heat a few spoons of oil then add the chicken.
Fry for about 5 minutes over high heat until meat is browned all over, stirring regularly.
Add vegetables and stir fry until vegetables started to soften.
Pour the lemon-soy mixture and chicken stock, bring to a simmer and cook for a few minutes until the sauce gets thicker.
You can use fresh chicken stock or from half of the chicken stock cube.
Add half of the lemon zest and mix.
Serve hot with a portion of rice.
Finish by sprinkling with the remaining lemon zest.