Lemon-Chicken Stir-Fry

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 4%
  • Protein: 37g
  • Fat: 1.7g
  • Saturated fat: 0.4g
  • Carbohydrate: 51g
  • Fiber: 2.6g
  • Sodium: 138mg
  • Cholesterol: 66mg


  • 1 red bell pepper (about 1/2 lb.)
  • 1/4 pound edible pea pods
  • 2 cups precooked dried white rice
  • 1 pound boned, skinned chicken breasts
  • 3 cups fat-skimmed chicken broth
  • 1 tablespoon minced fresh serrano or jalapeño chilies
  • 1 tablespoon grated lemon peel
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 1/4 cup chopped green onions (including tops)


  1. 1. Rinse, stem, and seed bell pepper, then cut into 1/4-inch-wide strips.
  2. 2. Remove and discard stem ends and strings from pea pods. Rinse pods and cut in half crosswise.
  3. 3. Put rice in a wide 3- to 4-quart bowl.
  4. 4. Rinse chicken breasts and cut into 1-inch chunks.
  5. 5. In a 10- to 12-inch nonstick frying pan over high heat, bring 2 cups broth to a boil. Pour over rice, cover, and let stand until liquid is absorbed and rice is tender to bite, about 7 minutes. Fluff with a fork.
  6. 6. Meanwhile, return pan to heat. Add chicken and stir until surface is no longer pink, 1 to 2 minutes. Add bell pepper, pea pods, chilies, and lemon peel. Stir just until chicken is no longer pink in center of thickest part (cut to test), about 5 minutes.
  7. 7. Blend cornstarch and remaining broth until smooth. Stir into pan and continue stirring until mixture boils, about 1 minute. Add lemon juice.
  8. 8. Pour chicken over rice. Sprinkle with green onions.
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