I’ve been sharing a lot of stir fry recipes over the past few months. The great thing about making a stir fry is that you can put almost any vegetable in the pan, and it will taste good. This recipe is unique because I made my own stir fry sauce this time. I found this article on Food and Family detailing several different stir fry sauces. I thought both of the lemon sauces looked good, so I decided to try combining the recipes.
I used an interesting combination of vegetables in this stir fry-pepper, carrots, celery, onion, and cabbage. Yum!
Lemon Stir Fry
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- Juice of 3 lemons
- Grated peel of 2 lemons
- ½ cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- ½ teaspoon crushed red pepper flakes
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 3 cloves garlic, minced
- ½ large onion, thinly sliced
- 2 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 2 bell peppers, thinly sliced
- ½ large head of cabbage, thinly sliced
- 2-3 tablespoons peanut oil
- 2 cups cooked brown rice
Instructions
- Combine lemon juice and peel, chicken broth, soy sauce, sugar, and crushed red pepper flakes. Marinate the chicken breast in 1-2 tablespoons of the sauce while you chop the rest of the vegetables, about 15 minutes.
- Heat 1 tablespoon of peanut oil in wok or large skillet. Drain chicken, discarding marinade. Stir fry chicken and garlic until cooked through. Remove from wok.
- Add 1 tablespoon of oil to the wok. Add onion, carrots, and celery. Stir fry until they just start to soften.
- Add peppers and cabbage. Continue to stir fry until everything is tender crisp.
- Return chicken to the wok. Add reserved lemon sauce. Stir fry until everything is heated through.
- Serve over rice.
