Ben Tasker Eagle

Stir Fried Lemon Chicken

Published: 2020-10-08 08:02:07 +0000
Categories: Main, Chicken,

This simple recipe quickly makes a chinese style stir fry with minimal effort. The chicken chunks are lightly coated in flour so that they absorb some of the juice and take on a good citrus tang

You can serve with rice or noodles - with straight-to-wok noodles you get the advantage of cooking the entire meal in a single pan.

If you need a bit of spice, add a chopped chilli to the ingredient list and add it just after you've finished browning the chicken.

Cooking Time

Prep: 15 mins
Cooking: 10 mins
Total: 25 mins




  • 1 tbsp runny honey
  • juice of 1 lemon
  • 250ml chicken stock (if using Oxo cubes, 2 cubes + 250ml hot water)
  • 1 tbsp dark soy sauce
  • 4 chicken breasts
  • 2 tbsp flour (cornflour best if you've got it)
  • 1 tsp cooking oil
  • 2 carrots
  • 1 red pepper
  • Pack baby corn
  • pack mangetout/sugar snaps


  1. Peel and thinly slice the carrots
  2. De-seed the pepper and cut it into chunks
  3. Cut the ends of the sugar snaps
  4. Slice the baby corn in half and then cut into chunks
  5. Set the veg to one side
  6. Put the stock into a jug
  7. Mix in the honey, lemon and soy, then set to one side
  8. Cut the chicken into chunks
  9. Sprinkle the flour over the chicken and then toss/roll it about until the chunks have a good coating
  10. Put the oil in a pan and set a medium high heat
  11. Fry the chicken until it changes colour and starts crisping on the edges
  12. Add the carrots and red pepper and fry for another minute
  13. Add the baby corn and mangetout and fry for another minute
  14. If you're using "straight to wok" noodles, add them now and break them up
  15. Pour the stock into the pan and bring to a simmer
  16. Stir regularly, keeping the temperature at a simmer for about 5 mins, or until the chicken is cooked and the veg is tender
  17. Serve straight away


stir-fry, chicken, asian, lemon,
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