Citrus Ginger Chicken Stir-Fry
This vibrant Citrus Ginger Chicken Stir-Fry combines tender strips of boneless chicken breast with a medley of fresh vegetables, including crisp yellow squash and sweet red bell pepper, all brought together with a zesty lemon-ginger sauce. The dish is not only packed with flavor but also provides a nutritious meal that can be enjoyed any night of the week. Serve it over fluffy jasmine rice for a fulfilling one-dish meal that will delight your family and friends. Perfect for busy weeknights, this easy-to-follow recipe will leave your taste buds craving more!
4
Servings
395
Calories
16
Ingredients
Ingredients
Boneless skinless chicken breast
1 lb (cut into 1-inch strips)
Fresh ground black pepper
1/4 teaspoon
Canola oil
1 teaspoon
Onion
3/4 cup (thinly sliced)
Fresh ginger
2 tablespoons (minced, divided)
Dark sesame oil
1 teaspoon
Yellow squash
2 cups (julienne-cut)
Red bell pepper
1 cup (cut into strips)
Grated fresh lemon rind
1 tablespoon
Fresh garlic
1 tablespoon (minced)
Honey
3 tablespoons
Low sodium soy sauce
3 tablespoons
Fresh lemon juice
3 tablespoons
Water
2 tablespoons
Cornstarch
2 teaspoons
Hot cooked jasmine rice
3 cups (seasoned to preference)
Instructions
1
Sprinkle the chicken strips with fresh ground black pepper evenly on both sides.
2
In a large nonstick skillet, heat canola oil over medium-high heat until shimmering.
3
Add the seasoned chicken, sliced onion, and 1 tablespoon of minced ginger to the skillet. Stir-fry for about 4 minutes, or until the chicken is browned and cooked through.
4
Remove the chicken mixture from the pan and keep it warm by covering it with foil.
5
In the same skillet, add the dark sesame oil and heat over medium-high heat.
6
Add the julienne-cut yellow squash and red bell pepper to the skillet. Stir-fry the vegetables for about 3 minutes until they are slightly tender but still crisp.
7
In a small bowl, whisk together the remaining tablespoon of minced ginger, grated lemon rind, honey, soy sauce, fresh lemon juice, water, and cornstarch until well combined.
8
Return the cooked chicken to the skillet along with the sauce mixture. Stir-fry everything together for another 4 minutes, ensuring the chicken is evenly coated and the sauce thickens.
9
Serve the chicken and vegetable stir-fry over hot cooked jasmine rice, adjusting seasoning or adding additional lemon juice per preference.
Nutrition Information
4.3
Fat
57
Carbs
31.4
Protein
3
Fiber
66
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Citrus Ginger Chicken Stir-Fry?
It is a vibrant dish combining tender chicken strips with fresh vegetables like yellow squash and red bell pepper in a zesty lemon-ginger sauce.
How many servings does this recipe make?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 395 calories.
How much protein is in one serving?
There are 31.4 grams of protein per serving.
What are the main vegetables used in this stir-fry?
The main vegetables are thinly sliced onion, julienne-cut yellow squash, and red bell pepper strips.
What kind of chicken should I use?
The recipe calls for 1 pound of boneless skinless chicken breast cut into 1-inch strips.
How do I prepare the chicken before cooking?
Sprinkle the chicken strips evenly with 1/4 teaspoon of fresh ground black pepper.
What oils are used for cooking?
The recipe uses 1 teaspoon of canola oil for the chicken and 1 teaspoon of dark sesame oil for the vegetables.
How much ginger is required for this recipe?
You will need 2 tablespoons of minced fresh ginger, which is used in two different stages of the cooking process.
What is the first step in making the sauce?
In a small bowl, whisk together ginger, lemon rind, honey, soy sauce, lemon juice, water, and cornstarch.
How long should I stir-fry the chicken and onion?
Stir-fry the chicken, onion, and a portion of the ginger for about 4 minutes until the chicken is browned.
How should the yellow squash be cut?
The yellow squash should be julienne-cut for this stir-fry.
What is the recommended side dish?
The stir-fry is best served over 3 cups of hot cooked jasmine rice.
How much honey is in the sauce?
The sauce includes 3 tablespoons of honey for sweetness.
Is there garlic in this recipe?
Yes, the recipe includes 1 tablespoon of minced fresh garlic.
What is the total fat content per serving?
Each serving contains 4.3 grams of fat.
How many grams of carbohydrates are in a serving?
There are 57 grams of carbohydrates per serving.
Does this recipe contain fiber?
Yes, each serving provides 3 grams of dietary fiber.
How much cholesterol is in one serving?
There are 66 milligrams of cholesterol per serving.
What type of soy sauce is used?
The recipe specifies 3 tablespoons of low sodium soy sauce.
How much lemon juice is needed?
You will need 3 tablespoons of fresh lemon juice.
Why is cornstarch added to the sauce?
Cornstarch is used to help the sauce thicken and coat the chicken and vegetables evenly.
How long do the vegetables need to cook?
The squash and red bell pepper should be stir-fried for about 3 minutes until slightly tender but still crisp.
What do I do after browning the chicken?
Remove the chicken mixture from the pan and keep it warm by covering it with foil while you cook the vegetables.
How long do I cook the chicken once the sauce is added?
Stir-fry everything together for another 4 minutes once the sauce and chicken are returned to the skillet.
What provides the citrus flavor in this dish?
The citrus flavor comes from a combination of 1 tablespoon of grated fresh lemon rind and 3 tablespoons of fresh lemon juice.
How much water is added to the sauce?
The recipe calls for 2 tablespoons of water.
Can I adjust the flavor at the end?
Yes, you can adjust the seasoning or add additional lemon juice according to your preference before serving.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is described as an easy-to-follow recipe perfect for busy weeknights.
What is the primary protein source?
The primary protein source is boneless skinless chicken breast.