I Love Ginger Lemon Chicken Stir Fry Recipes

LEMON CHICKEN STIR FRY

Steps:

• Whisk together all ingredients for the sauce, set aside.
• Toss the chicken with the cornstarch, salt and pepper, until chicken is fully coated. Set aside.
• Heat a sauté pan over medium high heat. Add one tablespoon of oil. Cook the green beans, stirring often, until starting to blister, 3-4 minutes. Remove from pan and reserve on a plate.
• Add the second tablespoon of oil to the pan. Add the chicken, but do not overcrowd the pan. Cook in two batches if necessary. Cook chicken 3-4 minutes per side, until cooked through.
• Add the green beans back to the pan with the chicken. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until chicken and green beans are fully coated and sauce has thickened. Garnish with sesame seeds and serve over rice if desired.

LEMON GINGER CHICKEN STIR FRY

Steps:

• Sprinkle chicken with black pepper.
• Let the canola oil get heated in a large nonstick skillet over medium-high heat.
• Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
• Remove from pan and keep warm.
• Add sesame oil to skillet and heat over medium-high heat.
• Add in squash and bell pepper; stirfry for 3 mintues.
• In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
• Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
• Serve with rice.

I LOVE GINGER LEMON CHICKEN STIR-FRY

Steps:

• Mince the garlic and set aside with the whole red Thai chili (chili is optional). Julienne carrots and set aside.
• Slightly freeze chicken breast. Cut into 1-inch strips lengthwise, then cut on the bias (cut across the long strips with your knife at a 45-degree angle). You want to make sure you cut the chicken this way to eliminate toughness. Divide chunks into two groups and set aside.
• To make your sauce: combine the lemon juice, water, soy sauce, light brown sugar, ginger powder, balsamic vinegar, and cornstarch in a small bowl. Stir well and set aside.
• Preheat the wok to high heat. Add the canola oil and stir-fry the garlic and Thai chili for 30 seconds. If the garlic starts to brown, turn down the heat. Remove the Thai chili from the wok.
• Add the carrots to the wok. Stir-fry until the carrot becomes just barely tender, or about three minutes. Put on a plate and set aside.
• Add half the chicken to the wok, adding more canola oil if necessary. Stir-fry until the last of the pink just disappears, or about three minutes. Put on a plate with the carrots and set aside.
• Add the second half of the chicken to the wok, adding more canola oil if necessary. Stir-fry until the last of the pink just disappears, or about three minutes. Put on the plate with the chicken and carrots and set aside.
• Put all of the chicken and carrots back into the wok. Stir for about 30 seconds, then push to the sides of the wok. Stir your sauce once more, then add to the center of the wok. Cook the sauce until it is bubbly and syrupy (thickened).
• Push the chicken and carrots back into the center of the wok and toss with the sauce for at least 30 seconds. Drizzle the last teaspoon of lemon juice over the dish and serve hot.

STIR FRY- CHICKEN WITH LEMON MUSHROOM GINGER SAUCE

Steps:

• Mix first 6 ingredients in a small bowl for sauce; whisk cold water and cornstarch together and add to sauce; whisk together.
• Cut chicken into strips, sprinkle with pepper.
• Heat wok over medium high heat one minute. Add oil and tilt to coat. Add chicken, stir fry 2 minutes. Add mushrooms, bell pepper and garlic, stir fry until mushrooms are browned at edges, about 3 minutes. Add sauce, cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss one minute.