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    Lemon Chicken Stir-Fry

    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.


    • 1 lemon
    • 1/2 cup reduced-sodium chicken broth
    • 3 tablespoons reduced-sodium soy sauce
    • 2 tablespoons cornstarch
    • 1 tablespoon canola oil
    • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
    • 10 ounces mushrooms, halved or quartered
    • 1 cup diagonally sliced carrots, 1/4 inch thick
    • 2 cups snow peas, stems and strings removed (6 ounces)
    • 1 bunch scallions, cut into 1-inch pieces, white and green parts divided
    • 1 tablespoon garlic, chopped


    Step 1
    Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
    Step 2
    Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

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