Lemon Zest Chicken Stir-Fry with Sweet Peppers

Zesting leftover lemon peel into a chicken stir-fry adds extra flavor and complexity.

  • Total Time:
  • Servings: 4

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  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced or crushed
  • 1 pound boneless skinless chicken breast, cut into bite-sized pieces
  • 8 ounces mini sweet peppers, seeded and sliced
  • Zest of one lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon brown sugar
  • 1/2 teaspoon Kosher or sea salt, or to taste
  • Fresh cracked black pepper, to taste

How to make this recipe

  1. Heat a large skillet over medium-high heat. Add the oil and then stir in the onions and garlic. Cook for about 2 minutes or until the onions are soft.

  2. Add the chicken and sweet peppers, stirring occasionally, cook until the chicken is lightly browned and cooked through, 5 to 7 minutes.

  3. Stir in the lemon zest, lemon juice and brown sugar. Season with salt and pepper and serve warm.

Contributed By Photo © Todd Porter & Diane Cu Published June 2014

497146 recipes/lemon-zest-chicken-stir-fry-with-sweet-peppers 2014-08-11T17:32:34+00:00 Todd Porter and Diane Cu stir-frying|4|fast|gluten-free|healthy|web-exclusive|weeknight-dinner|lunch june-2014 recipes,lemon-zest-chicken-stir-fry-with-sweet-peppers 497146

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