I used red and green pepper and onion because that's all we had on hand, plus the garlic, and it turned out amazing! Definitely will make again.
Lemon Chicken Stir-Fry
From EatingWell: May/June 2009
Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Serve with: Rice noodles or brown rice.
49 Reviews for Lemon Chicken Stir-Fry
I must have missed something! This was a bit of work and certainly not worth the effort - wish I could be more positive but no one in the family wanted to eat this Lemon Chicken.
I just made this dish and my entire family loved it! The lemon in the sauce was just perfect. I served mine with rice noodles and it was great. It will become a regular.
I made this last night and it turned out great! I pretty much stuck to the recipe, but added in green pepper strips and didn't have scallions so I used a half of a white onion and just sauteed it with the carrots. I like sauce when I eat rice, so I doubled the sauce portion (lemon juice, soy sauce, corn starch and chicken broth). It was quite lemony when finished (I originally added 2x the zest) but I added an extra splash of soy sauce, some onion powder, an extra tsp. chopped garlic and about 2-3 Tablespoons of roasted (black) sesame seeds to neutralize a little bit of the lemon flavor. The sesame seeds were a great addition to the taste and especially to the presentation! I served with jasmine rice.
I also agree with the prior comment that this would work well with shrimp instead of chicken.
Delicious! You can definitely taste the lemon, but it is not overpowering. I used mushrooms, red bell pepper, and broccoli. I also threw in just a small pinch of red pepper flakes to add a little heat. This would probably be very good with shrimp too.