Wednesday, June 26, 2013

Lemon Chicken Stir Fry (Home Made Lean Cuisines)

Happy Weekday Wednesday everyone!

Today I've got another wonderful, easy to make weekday dinner to share:

Lemon Chicken Stir Fry.

Tender boneless, skinless chicken breasts marinate in fresh ginger, garlic, soy sauce, and green onion for 30 minutes and then are stir fried to golden goodness in a wok or large pan.

Slather them in an amazing sauce made with fresh lemon, soy sauce, sesame oil, and honey, and you've got a delectable and healthy dinner!

 Better still, this recipe makes a nice large batch - and if you're not cooking for a crew, the leftovers are perfect for a nice, light, portable lunch!

I think of these as my own version of homemade Lean Cuisines!

 The entire recipe, including the rice and broccoli served on the side freezes well. Just package up in freezer safe individual containers, bring to room temperature, and freeze. Pull out your container in the morning and let thaw in your lunch bag. 

Microwave on high for one minute and Voila!

Lunch is served!

Visit the printable recipe here: Lemon Chicken Stir Fry

Please enjoy my easy to follow step by step video.

  • 4 boneless, skinless chicken breasts cut into small strips or pieces
  • 1 tbsp toasted sesame seeds
  • 2 tbsps vegetable or peanut oil
  • 1 tbsp light soy sauce
  • 1 tbsp Chinese rice wine, dry sherry, or red wine vinegar
  • 2 green onions, thinly sliced 
  • 2 tsps freshly grated ginger
  • 2 garlic cloves, crushed
  • 1 tsp cornstarch
  • 1/3 cup chicken stock
  • freshly squeezed lemon juice and the grated zest from one large lemon
  • 3 tbsp clear honey
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 2 tbsp cold water
  • 2 tsp cornstarch
  1. Combine all the marinade ingredients in a bowl. Stir in the chicken, cover, and marinate for 20-30 minutes.
  2. Meanwhile, to make the sauce, put all the ingredients in a bowl with 2 tbsps cold water, sitr to combine, set aside.
  3. Heat 1 1/2 tbsp oil in a wok or pan until very hot. Add the chicken and stir fry over high heat for about 5-7  minutes until golden brown and cooked through. (If the wok gets too hot adjust the heat - the goal is really nice golden brown chicken)
  4. Return the chicken to the wok and add the sauce. Simmer for two minutes stirring frequently. Remove from the heat. Serve immediately over rice with steamed broccoli on the side. Sprinkle the toasted sesame seeds over all.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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  1. Ohhhh - yummy! I wish my uber carnivore would eat broccoli! That dinner looks so flavourful. It wasn't til later in life that I learned how well rice freezes. Love the personal Lean Cuisine's in the freezer.

  2. Wow! This looks really delicious! I think the chinese rice wine make this dish more tasty and delicious. I'm really excited now to make this dish! Thanks for sharing!

    Beef Stir Fry