This was a really great dish with a bold, delicious flavor. I used fresh green beans instead of sugar snap peas, but followed the recipe exactly besides this. I will be making this again, my boyfriend also loved it.
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.
48 Reviews for Lemon Chicken Stir-Fry
Overall, this was a good dish- lots of fresh veggies and filling. My husband and I thought the lemon flavor was very overpowering though. Next time I will either half the amount of lemon zest or leave it out all together. Could use a little more spice as well. Good recipe for all those leftover veggies in the house though.
Tasting this while cooking it was apparent that it was missing something. The lemon was to subtle and left it a little bland. I added crushed black pepper and sriracha. Made it taste like a much more complete dish.
I love to make this stir fry and eat it over brown rice. I use green and red bell peppers, carrots, onions, mushrooms, and whatever I have around to throw in! It always come out great for me. You can easily add or subtract things you do or don't like.. Totally customizable. And you can serve it over anything!
This tastes just like one of my favorite stir fry recipes from a certain other website that calls for lemon jello instead of something real. It was seriously so delicious. I added the juice from the whole lemon and it wasn't too lemony at all. I will make this again and again.