Lemon Chicken Stir Fry Weight Watchers Recipes

EASY CHICKEN STIR-FRY

Steps:

• In a small bowl, combine sauce ingredients, whisk until well combined and set aside.
• In a pot, combine basmati rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes or until it can be fluffed with a fork.
• In a large skillet on medium-high heat, warm olive oil. Add onions, garlic, and ginger and cook for 1-2 minutes until tender.
• Add chicken and continue to cook, stirring constantly, until chicken is cooked halfway through and no longer pink.
• Add bell pepper, carrots and broccoli and cook for another 3-4 minutes until vegetables are tender and chicken is cooked through.
• Cover with sauce and continue to cook for another 2-3 minutes until vegetables and chicken is coated and sauce begins to thicken.
• Serve stir-fry with a side of rice and top with spring onion and sesame seeds.

LEMON AND GARLIC CHICKEN STIR-FRY

Steps:

• Place chicken and rind in a medium bowl and toss to coat. Combine stock, juice, soy sauce and honey in a small bowl. Mix cornflour and 1 tablespoon of water in a small bowl until smooth. Set aside.
• Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the chicken for 2 minutes or until browned. Transfer to a plate. Repeat with remaining chicken, in 2 batches, reheating wok and adding 1 teaspoon oil each time.
• Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 1 minute. Add beans, broccolini, zucchini and garlic and stir-fry for 2-3 minutes or until tender. Return chicken to wok with stock mixture and cornflour mixture. Stir-fry for 1 minute or until chicken is heated through and sauce has slightly thickened. Serve.

LEMON CHICKEN STIR-FRY (WEIGHT WATCHERS)

Steps:

• 1. 1. Spray a large, non-stick skillet with non-fat cooking spray, and set over medium-high heat. Grate 1 teaspoon lemon zest and set aside.
• 2. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce, pepper and cornstarch in a small bowl.
• 3. Add chicken to skillet and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.
• 4. Add bell pepper and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallions, garlic and the reserved lemon zest to skillet. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes.
• 5. Add chicken and any accumulated juices to the skillet. Cook, stirring, until heated through, 1 to 2 minutes. Serve hot.

LEMON CHICKEN STIR-FRY

Steps:

• In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it's completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
• Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.

STIR-FRIED LEMON CHICKEN

Steps:

• Mix the egg white with the corn flour, combine with the chicken, cover and put in the fridge for about 30 minutes.
• Heat the oil in a wok until moderately hot and stir-fry the chicken for about one minute until they have turned white.
• Drain the chicken in a sieve or colander, discard the oil and wipe the wok clean.
• Reheat the wok, add all the sauce ingredients, except the corn flour mix, and bring it to the boil, then add the corn flour mix and simmer for one minute.
• Return the chicken strips to the wok and continue to stir-fry them for a few minutes until done and coated with the sauce.
• Do a last taste check for soy, sugar and lemon juice.

LEMON-CHICKEN STIR FRY

Steps:

• Prepare pasta according to package directions, drain and set aside.
• In a large skillet, heat oil over medium-high heat.
• Add the chicken and onion; stir-fry for 5-6 minutes or until chicken is no longer pink.
• Add in the broccoli and peas; stir-fry 4-5 minutes or until crisp-tender.
• In a small bowl, mix together the broth, thyme, lemon peel, cornstarch, and lemon pepper.
• Pour into chicken mixture; cook 1-2 mintues or until sauce is thickened and veggies are cooked.
• Stir in tomatoes; cook until just heated; season with salt if needed.
• Serve chicken mixture over angel hair pasta.