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Lemon Chicken Stir Fry

Healthycooking's picture
  Boneless chicken breast halves 1 1⁄2 Pound
  Boiling water 1⁄4 Cup (4 tbs)
  Light soy sauce 2 Tablespoon
  Lemon rind 1 Teaspoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Bouillon granules 1⁄4 Teaspoon
  Sugar 1 Tablespoon
  Cornstarch 1 Tablespoon
  Vegetable oil 1 Teaspoon
  Carrots 3 Medium
  Green onions 4
  Green pepper 1 Medium
  Red pepper 1 Medium
  Cooked parboiled rice 3 Cup (48 tbs)

Trim excess fat from chicken, cut chicken into 1-inch pieces, and place in a shallow container.
Combine next 5 ingredients, stirring to dissolve bouillon granules; pour over chicken, Turning to coat well.
Cover and refrigerate 30 minutes.
Drain chicken, reserving marinade.
Combine marinade with sugar and cornstarch, stirring until smooth.
Set aside.
Coat a wok or skillet with cooking spray; add oil.
Allow to heat at medium-high (325°) for 2 minutes.
Add carrots, onion, and peppers, stir-fry 3 minutes.
Remove vegetables from wok.
Add chicken to wok; stir-fry 5 minutes.
Add marinade and vegetables; cook at medium-high (325°), stirring constantly, until thickened.
Serve over rice.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1738 Calories from Fat 144

% Daily Value*

Total Fat 16 g24.9%

Saturated Fat 3.4 g17.1%

Trans Fat 0.5 g

Cholesterol 394.6 mg131.5%

Sodium 3219.5 mg134.1%

Total Carbohydrates 210 g69.9%

Dietary Fiber 15.1 g60.6%

Sugars 35.9 g

Protein 177 g354.7%

Vitamin A 743.2% Vitamin C 595.6%

Calcium 29.7% Iron 76.9%

*Based on a 2000 Calorie diet

Lemon Chicken Stir Fry Recipe