This delicious and fresh-tasting lemon chicken stir fry is also quick and easy, so it’s just the thing for a busy weeknight! The fresh lemon juice really brightens and lightens this dish. Serve with rice or noodles.

lemon chicken stir fry in bowl with rice and chopsticks

This dish maybe isn’t the prettiest one on the block, but it has so much to recommend it! First, there are the endless varieties of vegetables you can toss in the wok. Then there’s the always tender chicken thigh pieces. Finally, the bright simple lemon sauce. This is one of my favourites, as it’s hard to beat the lemon-chicken combination. And last, but definitely not least, this dish is ready in 15 minutes!

Cook some rice or noodles to serve over and garnish with sesame seeds and a lemon wedge

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Ingredients and substitutions

Lemon – Fresh is best! Lemon juice, that is. There is nothing like the fresh flavour of freshly squeezed lemon juice, so if you have some fresh lemons, you should go for fresh.

Chicken – I’ve used boneless chicken thighs here, but you could also use boneless chicken breast cubes here, as well.

Vegetables – My stir fry features bok choy, red and yellow peppers, onions and green onion. All of these are really fast-cooking vegetables, so the time in the wok or skillet is really short. You can add any vegetables you like, simply adjust the cooking time as needed if the vegetables aren’t quite as quick to cook.

Recipe tips!

Absolutely any vegetables would be lovely in this dish. I always seem to have odds and ends of fresh vegetables, but frozen stir-fried mixed vegetables would also work. Just make sure your wok or pan is pretty hot and cook a little longer to cook off the extra moisture before adding the sauce.

If you use carrots in your stir fry, be sure to cut them into very thin slices, so they cook quickly.

15 Minute Lemon Chicken Stir Fry

What to serve with lemon stir fry

This lemon stir fry is wonderful served over cooked rice or rice noodles. 

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lemon chicken stir fry in bowl with rice and chopsticks

Get the Recipe: 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!
5 stars from 14 ratings
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings

Ingredients

  • 4 boneless, skinless chicken thighs, cut in to bite-sized pieces or 2 chicken breasts cut up

For the sauce:

  • 1/2 cup chicken broth
  • 1/4 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2 Tablespoons soy sauce, low sodium recommended
  • 1 Tablespoon white or brown sugar
  • 1/4 teaspoon Kosher salt
  • 1 Tablespoons cornstarch

For the stir fry:

  • 1 1/2 Tablespoon cooking oil
  • 2 teaspoons fresh garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 3 Tablespoons green onion, thinly sliced, green and white parts
  • 1/4 teaspoons red pepper flakes
  • 1 small red, orange or yellow bell pepper, cored and seeds removed and thinly sliced
  • 1 small onion, halved and thinly sliced
  • 5-6 baby bok choy, stem end removed and quartered

For serving:

  • Cooked rice or noodles, for serving
  • Sesame seeds, for garnish
  • Sliced green onion, for garnish

Instructions
 

  • In a small bowl, stir together the sauce ingredients and set aside.
  • Prepare chicken and vegetables and have ready.
  • Heat 1 Tbsp. oil in wok over medium-high heat. Add chicken pieces and cook, stirring, until cooked through. Remove chicken to a plate. Discard any juices and return wok to stove-top.
  • Heat a bit more oil in a wok over medium heat. Add garlic, ginger, green onion and red pepper flakes and cook, stirring, for 30-45 seconds (do not allow to burn). Add onion and bell pepper slices. Cook, stirring regularly, until tender-crisp. Add lemon sauce and cook for 1 minute. Return chicken to pan and scatter with bok choy. Cook, tossing, until bok choy is wilted and sauce is thickened.
  • Spoon over cooked rice or noodles and garnish with sesame seeds and additional green onion.

Notes

Be sure to read the notes above this Recipe Card for more tips, options, substitutions and variations for this recipe!
Cuisine: American, Canadian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 479kcal, Carbohydrates: 23g, Protein: 49g, Fat: 20g, Saturated Fat: 3g, Cholesterol: 214mg, Sodium: 1905mg, Potassium: 746mg, Fiber: 3g, Sugar: 11g, Vitamin A: 12790IU, Vitamin C: 148.2mg, Calcium: 351mg, Iron: 4.5mg
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