Description

Are you looking for a weeknight dinner that’s faster than takeout and bursting with fresh, vibrant flavor? This Lemon Chicken Stir-Fry is a game-changer. By using high heat and a simple cornstarch coating, we achieve that restaurant-style “velveting” effect on the chicken, keeping it incredibly juicy. Paired with crisp, blistered green beans and a sticky lemon-ginger glaze, it’s the perfect balance of savory, tart, and sweet.

Ingredients

Units Scale

Protein & Vegetables:

1 1/4 pounds Boneless, Skinless Chicken Breast, cut into bite-sized pieces
12 ounces Fresh Green Beans, trimmed and halved

Marinade & Coating:

1/3 cup Cornstarch
2 teaspoons Kosher Salt, divided
1/2 teaspoon Freshly Ground Black Pepper

Lemon-Ginger Sauce:

1 1/2 cups Low-Sodium Chicken Broth
2 teaspoons Fresh Lemon Zest
3 tablespoons Fresh Lemon Juice
1 tablespoon Sugar
1 tablespoon Toasted Sesame Oil
1 tablespoon Fresh Ginger, minced

Cooking:

1/2 cup Safflower Oil (or high-heat neutral oil), divided
Steamed White Rice, for serving

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Instructions

Prep the Chicken: Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 teaspoon of salt, ½ teaspoon of pepper, and the cornstarch until every piece is evenly coated.
Make the Sauce Base: In a small bowl, whisk together the chicken broth, lemon zest, lemon juice, sugar, sesame oil, minced ginger, and remaining 1 teaspoon of salt. Stir until sugar dissolves. Set aside.
Blister the Green Beans: Heat ¼ cup of the oil in a large skillet over medium-high heat. Add the green beans. Cook, stirring occasionally, for about 3 minutes until bright green and blistered with brown spots. Remove to a paper towel-lined plate.
Cook the Chicken: Add the remaining ¼ cup of oil to the skillet. Add the chicken pieces in a single layer. Cook for about 4 minutes, stirring only once or twice, until golden and cooked through. Transfer to the plate with the beans. Discard excess oil.
Thicken and Combine: Pour the prepared sauce into the empty skillet. Bring to a simmer, scraping up browned bits. Let simmer for 1 minute. Return the chicken and beans to the skillet. Simmer for 2-3 minutes, tossing constantly, until the sauce thickens into a glossy glaze.
Serve: Serve immediately over fluffy steamed white rice.

Notes

Pat it Dry: Don’t skip patting the chicken dry! It helps the cornstarch adhere properly, ensuring a crispy exterior rather than a gummy one.
Mise en Place: Because stir-frying happens fast, have all your veggies chopped and sauce mixed before you turn on the heat.
Blistering: Don’t be afraid of the brown spots on the beans; that “blistering” adds a delicious smoky flavor and texture.
Thickening: The cornstarch coating on the chicken will naturally thicken the sauce as it simmers at the end.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course, Dinner, Stir-Fry
Method: Stir-Frying
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 375 kcal
Sugar: 4 g
Sodium: 700 mg
Fat: 20 g
Saturated Fat: 2 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 85 mg