Lemon Chicken Stir Fry Recipe


Difficulty LevelMediumHealth IndexHealthy
MethodMain Ingredient
Interest Group


 Vegetable broth/Water1⁄2 Cup (8 tbs)
 Lemon juice4 Tablespoon
 Cornstarch2 Teaspoon
 Apple juice/Dry sherry2 Teaspoon
 Soy sauce2 Teaspoon
 Chili sauce1 Teaspoon
 Chicken flavored bouillon cube1
 Oil1 Tablespoon, divided
 Boneless skinless chicken breasts8 Ounce, cut into strips (2 Pieces)
 Garlic2 Clove (10 gm), crushed
 Onion1 , thinly sliced
 Carrot1 , thinly sliced
 Celery1⁄2 Cup (8 tbs), thinly sliced
 Zucchini1⁄2 Cup (8 tbs), sliced
 Snow peas8
 Sliced pepper1⁄4 Cup (4 tbs), sliced (Green Or Red)
 Equal2 Tablespoon (Spoonful)


For lemon sauce, blend vegetable broth, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside.
Heat half of oil in wok or heavy frying pan.
Cook and stir chicken and garlic until lightly browned.
Set aside.
Add remaining oil to pan.
Saute vegetables about 3 minutes until heated through.
Return chicken to pan; add lemon sauce and cook until sauce is slightly thickened and bubbling. Stir in Equal cook and stir until sauce boils and thickens.