Lemon Chicken Stir-Fry

  • 1/3 c. cornstarch
  • 1 teaspoon seasoned salt -- I chose a spicy variety
  • 1/2 teaspoon red or black pepper
  • 10 oz. boneless, skinless chicken breast strips
  • 2 T. canola oil
  • 1 small head of broccoli, cut into bite size pieces
  • 1 small onion, peeled and sliced into thin wedges
  • 1/2 red bell pepper, cored and chopped into small pieces
  • 1 T. soy sauce
  • 1/3 c. lemonade
  • 2 green onions, sliced thinly
  • 2 T. sesame seeds

Combine the cornstarch, seasoned salt, and your choice of pepper to form a homogenous mixture. Dredge the chicken pieces in the mixture, making sure to get an even coating.

Hea the canola oil in a large, non-stick skillet or wok over medium-high heat. Stir-fry the chicken until it is mostly cooked and has formed a golden crust, about 7 minutes. Add the broccoli, onion, and red pepper and continue stir-frying until the vegetables are crisp-tender, another 5-7 minutes. Add the soy sauce, lemonade, and green onions and stir constantly until a thickened sauce forms. Remove from the heat and sprinkle liberally with the sesame seeds.

Serve over hot rice.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.