15-Minute Lemon Chicken Stir Fry

Quick, easy and delicious, this lemon chicken stir fry is ready in the time it takes to cook the rice! Use any vegetables you like!

Prep Time 5

Cook Time 10

Total Time 15

Servings 2 servings

Calories 479 kcal

4 Boneless skinless chicken thighs cut into bite-sized pieces or 2 chicken breasts chopped
½ cup Chicken broth savory broth depth for the sauce
¼ cup Freshly squeezed lemon juice and zest from 1 lemon for extra zing
2 tablespoons Soy sauce low sodium
1 tablespoon White or brown sugar
¼ teaspoon Kosher salt to season
1 tablespoon Cornstarch for coating chicken and thickening sauce
1 ½ tablespoons Cooking oil for searing chicken
2 teaspoons Minced fresh garlic
1 teaspoon Fresh ginger minced
3 tablespoons Thinly sliced green onion both green and white parts
¼ teaspoon Red pepper flakes for gentle heat
1 Small bell pepper any color, thinly sliced
1 Small onion halved and thinly sliced
5-6 Baby bok choy stem ends removed and quartered
Cooked rice or noodles for serving
Sesame seeds and sliced green onion for garnish

Toss chicken pieces in cornstarch until evenly coated.
Heat cooking oil in a large skillet or wok over medium-high heat.
Add chicken to the pan and cook for about 5 to 7 minutes, stirring frequently.
Once browned, remove chicken and set aside.
Toss minced garlic into the same pan and cook for about 30 seconds until fragrant.
Pour in chicken broth, lemon juice, lemon zest, soy sauce, and sugar, stir to blend.
Bring to a simmer and return chicken to the pan.
Cook for another 2 to 3 minutes until sauce thickens.
Serve hot over rice or noodles with sesame seeds and green onion garnish.

Serve immediately after cooking for best texture and flavor. Store leftovers in an airtight container and refrigerate for up to 3-4 days.