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Lemon Chicken Stir-Fry

May/June 2009

Your rating: None Average: 4.1 (419 votes)

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.



READER'S COMMENT:
"We really were looking forward to eatilng this. Unfortunately, even after reducing the lemon in half, the sauce had way too much lemon for us. I will not be making this again. "

46 Reviews for Lemon Chicken Stir-Fry

04/16/2010
Anonymous

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.

Comments
04/08/2010
Anonymous

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.

Comments
04/02/2010

I recently bought a new wok, and tested it out with this recipe. My husband and I absolutely LOVED it! The lemon is definitely pronounced, and delicious!

Comments
03/04/2010
Anonymous

This sounds super yummy and I can't wait to try it. Thanks!

Comments
02/23/2010

My family and I didn't like it because it was too lemony.

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