This was so good, I had to control myself so I wouldn't lick my plate. :) I followed other's advice and cut back on the lemon. I think I used 1/2 the lemon zest called for as well as juice from only 1/2 a lemon. We served it over long grain brown rice and it was awesome!
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
I added 2 zuchinni and a yellow pepper to the stir fry to make it even healthier. I used the zest of the lemon and ALL of the juice of the lemon as well as 2 tablespoons of garlic. It was absolutely delicious even without rice. We had plenty of sauce, but my family likes to add low sodium salt. So SO good and we will eat it again.
I really liked the flavors in this dish, but it seemed to light. Seems like there should be more sauce! Good though, I'd make it again and maybe try bell peppers instead.
We loved this! I used the zest of 1/2 a lemon, still used the same quantity of lemon juice and also added a Tbsp of hoisin sauce to add some sweetness. I modified the veggies based on what I had on hand...and will make it again.
I have made it a few times using the original recipe and it has been very good. I made it last night and realized after starting that I didn't have any chicken broth in the house, so I decided to use orange juice instead. It made it much more flavorful and citrusy, without becoming overwhelming. I will be sticking with the modified recipe now!