15 Minute Lemon Chicken Stir Fry

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
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!


  • 4 boneless, skinless chicken thighs cut in to bite-sized pieces

For the sauce:

  • 1/2 cup chicken broth
  • 1/4 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2 Tbsp soy sauce
  • 1 Tbsp white or brown sugar
  • 1/4 tsp kosher salt
  • 1 Tbsp cornstarch

For the stir fry:

  • 1 1/2 Tbsp cooking oil
  • 2 tsp garlic minced
  • 1 tsp fresh ginger minced
  • 3 Tbsp green onion thinly sliced, green and white parts
  • 1/4 tsp 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


  • 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.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!