Lemon Chicken Stir-Fry with Green Beans

Fresh green beans and refreshing citrus are stir-fried with chicken for a quick and easy summertime meal.

  • Total Time:
  • Servings: 4

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  • 1 cup chicken stock
  • 2 tablespoons soy sauce, plus more for seasoning
  • 3 tablespoons of lemon juice
  • Pinch of crushed red pepper
  • Fresh ground black pepper
  • 2 tablespoons cornstarch
  • 1/4 cup extra-virgin olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 bell peppers, chopped into 1-inch pieces
  • 1 1/2 cup chopped green beans
  • Steamed rice, for serving
  • 4 lemon wedges, for serving

How to make this recipe

  1. In a small bowl, whisk together the chicken stock, soy sauce, lemon juice, crushed red pepper, black pepper and cornstarch. Set aside.

  2. In a large skillet, heat 2 tablespoons of the olive oil. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, about 5 to 7 minutes. Transfer to a plate.

  3. Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and stir-fry for 3 minutes, then add the garlic and cook for 1 more minute. Add the bell peppers and green beans and stir-fry until crisp-tender, about 3 to 5 minutes.

  4. Stir the chicken stock mixture into the vegetables and cook until thickened, about 1 to 2 minutes. Stir in the chicken and cook until heated through, about 1 to 2 more minutes. Season with additional soy sauce if desired. Serve with rice and lemon wedges.

Contributed By Photo © Molly Yeh Published April 2014

1042333 recipes/lemon-chicken-stir-fry-green-beans 2015-08-12T19:35:53+00:00 Molly Yeh 4|summer|stir-frying|asian|web-exclusive|weeknight-dinner april-2014 recipes,lemon-chicken-stir-fry-green-beans 1042333

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