Lemon Chicken Stir Fry

By Gabby

Go deliciously Asian tonight with this sensational stir-fry! Our recipe includes a simple option to cut carbs by replacing some of the rice.

Lemon Chicken Stir Fry
  • 1Tbsp olive oil

  • 1Tbsp sesame seed oil

  • 1.5 pounds skinless, boneless chicken breast cut into strips

  • 2 tsp fresh minced ginger

  • 1/2 cup sliced red and green peppers

  • 1 cup sliced carrots, celery, onions

  • 1 lemon juiced (approx 1/4 c)

  • 2 Tbsp Ponzu soy sauce

  • 2 Tbsp lite brown sugar

  • 1/4 cup water

  • 1 Tbsp cornstarch

  • 3 cups cooked rice

  • 1/2 cup sliced scallions

  1. Prepare rice according to directions on package. If you want to reduce the carbs in the rice, cut the rice amount in half. Once it is cooked, take 1/2 a head of cauliflower and place in food processor. Pulse until it is in small granular pieces. Mix with your hot rice and let it steam. Do not cook the cauliflower.

  2. While your rice is cooking heat the olive oil in your wok or skillet and add the chicken and stir fry for 5-6 minutes. Remove from the pan and set aside.

  3. Heat the sesame seed oil in the wok or skillet and add your prepared vegetables (except the scallions) and the ginger. Stir fry for about 6 minutes until tender crisp.

  4. While vegetables are cooking, mix the lemon juice, water, Ponzu, brown sugar and corn starch in a small bowl. Set aside.

  5. Add chicken back to the pan and mix with vegetables. Whisk your lemon juice mixture again and add to your wok or skillet. Stir fry until sauce begins to thicken. (About 2-3 minutes) Continue to stir to coat well with sauce.

  6. Serve over hot rice (and cauliflower if you do the low carb option) and garnish with scallions.

Nutritional Facts


chicken/poultry stir fry chicken

22 replies

79deeb 2015-04-06 12:52:10 -0500 Report

I am gonna try to make this becz I loved chicken & broc all I can say is this looks yummy :)

redeemedinhim 2013-08-09 16:45:50 -0500 Report

Never heard of replacing 1/2 rice with pulsed cauliflower. Im gonna try that one. Ive been avoiding white rice altogether and using brown rice instead. A healthier product. Use whole wheat pasta too. I have substituted 1/2 mashed potatoes with cooked cauliflower. So yummy you cant even tell

J Kate
J Kate 2013-04-29 16:32:09 -0500 Report

Hi, How many does this serve? The recipe says 1, but it seems like it would make more than that.

GabbyPA 2010-07-28 18:38:27 -0500 Report

I don't know who added the picture, but mine never comes out looking that good! LOL. Tastes good though. =0)

sandwich monster
sandwich monster 2010-07-22 03:56:09 -0500 Report

I made it slightly different, I skipped rice altogether and stuffed the chicken and vegetables into pita bread pockets layered with lettuce (I use Joseph's Bakery's diabetic certified pita, so it's okay). I have to say, it was really good although I may have gone a bit heavy on the ginger.

GabbyPA 2010-06-23 06:26:32 -0500 Report

No, I'm sorry I don't but based on the ingredients here, it is very low. Now you could increase it by adding zucchini to the stir fry and also some Chia seeds. They are loaded with fiber and have no taste. They would look like poppy seeds in the dish, so that could be a way to add fiber as well.

GabbyPA 2010-06-08 23:02:03 -0500 Report

I am sure you can use stevia. It will not be as "rich" but it will still help with the tang. The second ingredient in both soy sauce and Ponzu is wheat, so I don't know if it has gluten in it. I imagine it does if it has wheat. Do they make it gluten-free?