Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1/4 cup chicken broth
- 1/4 cup lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Salt and pepper to taste
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Special equipment needed:
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, toss the chicken strips with cornstarch until well coated.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken strips and stir-fry for 3-4 minutes or until golden brown. Remove from the wok and set aside.
3. Add the red and yellow bell peppers, onion, garlic, and ginger to the wok. Stir-fry for 2-3 minutes or until the vegetables are tender-crisp.
4. In a small bowl, whisk together the chicken broth, lemon juice, soy sauce, honey, salt, and pepper. Pour the sauce over the vegetables and stir to combine.
5. Return the chicken to the wok and stir-fry for another 2-3 minutes or until the chicken is cooked through and the sauce has thickened.
6. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 9g
Carbohydrates: 22g
Protein: 30g
Sodium: 590mg
Sugar: 14g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or shrimp.
- Cornstarch can be substituted with all-purpose flour or potato starch.
- Red and yellow bell peppers can be substituted with any color bell pepper or other vegetables such as broccoli or snow peas.
- Honey can be substituted with brown sugar or maple syrup.
Variations:
- Add sliced mushrooms or baby corn for extra vegetables.
- Use lime juice instead of lemon juice for a different flavor.
- Add red pepper flakes for some heat.
Tips and tricks:
- Make sure to slice the chicken into thin strips for even cooking.
- Don't overcrowd the wok or skillet to ensure that the chicken and vegetables cook evenly.
- Use a non-stick wok or skillet to prevent the chicken and vegetables from sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Lemon Chicken Stir-Fry in a large bowl or on individual plates.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli
- Fried rice
- Egg rolls
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the chicken is not cooked through, continue to stir-fry until it is no longer pink in the center.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces and utensils that come into contact with raw chicken to prevent cross-contamination.
Food history:
Stir-fry is a Chinese cooking technique that involves quickly cooking ingredients in a wok over high heat. It originated in China over 2,000 years ago and has since become popular all over the world.
Flavor profiles:
The Lemon Chicken Stir-Fry has a sweet and tangy flavor from the lemon juice and honey, and a savory flavor from the soy sauce and chicken broth.
Serving suggestions:
Serve the Lemon Chicken Stir-Fry with steamed rice or noodles and a side of vegetables for a complete meal.
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Taste: Tangy, Zesty, Savory, Citrusy, tangy, zesty, savory, citrusy, flavorful