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Lemon Chicken Stir-Fry


Here's a light and tangy recipe to make for your family! Enjoy! 

3 cups water
1 1/2 cups rice
1 tablespoon olive oil
1 pound boneless skinless chicken breast, cut into 1" pieces
1 cup flour
1 teaspoon seasoned salt
1 cup chicken broth 
1/3 cup honey
3 tablespoons lemon juice
1 tablespoon lemon peel, grated
1 1/2 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
12 oz. package frozen stir-fry vegetables

Cook rice in 1 1/2 cups water according to package instructions. Meanwhile, in glass measuring bowl, combine broth, honey, lemon juice, lemon peel, cornstarch, salt, and pepper. Whisk together until thoroughly combined. 

in large skillet, heat olive oil over medium high heat. Dredge chicken pieces in flour and seasoned salt and place in skillet. (I like to put my flour and salt mixture in a ziplock bag, then add my chicken pieces to it and shake to cover.) Cook until all sides are a deep golden brown, 6-10 minutes. Remove chicken from pan and set aside. 

Add an additional teaspoon olive oil to skillet if needed. Pour lemon juice mixture into hot skillet, and stir until slightly thickened. Heat vegetables in microwave according to package instructions. Add chicken and vegetables to lemon mixture, stirring to coat. Serve over rice. Makes 4-6.

Wine Suggestion: Chateau Ste Michelle Riesling

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