Lemon Chicken Stir Fry

This recipe is straight off the internet (Eating Well), because as far as I am aware I do not have a recipe for this in my cookbook collection. It could be there in the hoards of recipes yet undiscovered, but after a quick flip through I could not seem to locate it. This recipe adds a refreshing lemon hit to your typical stir fry and I am overjoyed that I have leftovers!


  • 1 lemon
  • 1/2 c chicken stock
  • 3 T soy sauce
  • 2 t cornflour (cornstarch)
  • 1 T vegetable oil
  • 500 g chicken breast
  • 200 g mushrooms
  • 2 carrots, peeled
  • 1 c snowpeas
  • 3/4 c spring onions
  • 3 cloves garlic
  • Rice, to serve


1  Grate the lemon to get lemon zest, then juice the lemons

2  Combine the chicken stock with 3 T lemon juice, soy sauce and cornflour.


3  Diagonally slice carrots, quarter the mushrooms and slice the spring onions into 1 cm pieces. Gently wash the snowpeas and crush and chop garlic.

4  Butterfly the chicken, then cut into 2cm sized pieces.

5  Heat oil in a large frying pan, then add the chicken. Cook, stirring occasionally until just cooked through. Transfer to a plate covered in a paper towel.


6  Add mushrooms and carrots, and cook for about 5 minutes or until the carrots are tender. Add snow peas, garlic and lemon zest. Stir for 30 seconds.


7  Stir in the chicken stock and stir until it thickens. Then add chicken and spring onion and until heated through.


8  Serve with cooked rice, or pasta. As the sauce is very fluid I would suggest rice to soak up all those deliciously lemon flavours