Easy Peasy Chicken Stir Fry with Lemon Squeezy

This stir fry recipe contains the perfect balance of sweet and salty with a hint of lemon zestyness. It is simple, delicious and can be tried by anyone at home. While we are cooking an easy chicken stir fry recipe you can switch it up and make it with steak, tofu, or just vegetables.

I love making stir fries because of their simplicity as well as their diversity. In this recipe I’ll be using stir fry basics such as carrots, onion, red bell peppers and broccoli. I’ll also incorporate some brussels sprouts to add a touch more green. Feel free to play around with any veggies you have at home.

Why it tastes good

• Balance – Achieving the right balance of flavor is important to any stir fry being delicious. The saltiness from the soy sauce and sweetness from the honey/brown sugar truly complement each other.
• Texture – Crunchy vegetables contrast the soft chicken and rice.
• Acidity – Adding the right amount of lemon juice to this stir fry will elevate the flavor. It can truly make the difference between a bland meal to a more complex and delicious end product.
• Marination – Soaking the chicken in the soy honey marinade is the secret to getting the most out of this dish. I typically recommend 2 hours or more but if you do not have time then start this as your first step and soak it while you prepare the other elements.

The cooking process for stir fry

Making honey soy marinade: Start by mincing the garlic, ginger and rosemary together. Then in a mixing bowl add the honey, lemon juice, lemon zest, oil, brown sugar and pepper. Once the ingredients are mixed add the chicken breast, letting it soak for as long as you can (I’d recommend at least two hours).

Process the vegetables: I finely sliced (julienne) the carrots, onion and red pepper. Alternatively you can chop them into cubes that are roughly 3/4 inches. I cut my brussels sprouts into quarters and cut the broccoli florets into bite sized pieces.

Blanching: Fill a pot with water, 2 tablespoons of salt, a squeeze of lemon juice and bring to a boil. Add the broccoli and brussels sprouts for 45 seconds to a minute and strain them. Cool them under running cold water until it’s no longer steaming.

• 

• 

• 

Cooking the chicken: Preheat the frying pan on high. There is no need to add oil for this step as the marinade the chicken soaked in has oil. Once hot place the chicken breast in the pan. If you hear a searing sound you’re doing it right as this will allow us to caramelize the chicken breast. Let the chicken sear for about a minute on each side, occasionally lifting the breast to ensure it’s not sticking or burning. Place the chicken on a cutting board. The chicken should come out looking beautifully golden brown on the outside, yet still raw on the inside. Once the breast has cooled slightly, cut the breast into thin slices or slivers, we will finish cooking it with the stir fry vegetables.

• 

• 

• 

Cook your stir fry veggies: With a paper towel wipe the pan we just used for the chicken until clean, then reheat the pan on high heat. Once the pan is hot add a tablespoon of vegetable oil, now let the oil heat up for 15 seconds. Then you can add the carrot, red pepper and onion stirring them continuously. Once the onions have started to turn golden brown you are ready to add the chicken slivers.

• 

• 

• 

Mix it all together: Now add the chicken and marinade stirring continuously for 4 minutes or until the chicken is fully cooked. Finally, add and stir in the brussels sprouts and broccoli and season with a pinch of salt and pepper (to taste) as well as lemon zest and lemon juice. Your easy chicken stir fry is completed.

• 

Now you are ready to serve. Lay the stir fry over a bed of rice, mix the rice into the stir fry, or even switch up the protein and use steak as seen below. I used egg fried rice but you can always serve with noodles if you prefer.

• 

• 

•