Main Dishes

August 10, 2021

Easy 30 Minute Lemon Chicken Stir Fry

This Lemon Chicken Stir Fry is the ultimate weeknight dinner. Seared chicken is tossed with fresh snap peas and toasted cashews, mixed in a savory lemon sauce and served over fluffy brown rice. It's so easy to make and has 30g of protein per serving.

Going back to school means busy schedules and routines for most families, but that also means high expectations and good intentions sometimes get left in the shadows of convenience and crazy. It's totally normal, but not what everyone wants.

One of those parts of life that fit into the "high expectations and good intentions" list is healthy meals as a family. Whether your five kids are all at different sports every night or you have study groups until 7pm, finding quick, easy, and healthy meals to make at home is hard!

That's exactly why I created this incredible stir fry recipe - it's packed with flavor, wholesome ingredients (like lean protein, veggies, and whole grains), and ready in 30 minutes start to finish. It's also very affordable and allergen-friendly!

Today's Lemon Chicken Stir Fry is one of those recipes you're going to want to keep in your back pocket once your schedule fills up again. It'll save the day more than once, trust me!

A plate of Lemon Chicken Stir Fry

Ingredients you'll need

  • Fresh chicken: fresh is best when it comes to pan frying because you want the chicken to be crispy and grilled, not soft and boiled. If you're using frozen chicken, make sure to thaw completely and pat dry.
  • Instant brown rice: a beautiful thing. Just add water and let sit on the stove until it's finished. I always have a box on hand!
  • Snap peas: a fresh, crispy vegetable loaded with lots of vitamins, potassium, and fiber. They turn a vibrant green when you finish sauteing them and they liven the dish! If you don't love snap peas, I think broccoli or green beans would be good substitutes with similar cook times.
  • Unsalted cashews: a crunchy yet creamy addition to this stir fry recipe that's NOT peanuts! Make sure to use unsalted because the soy sauce will add enough sodium to the dish and already salted cashews will boil rather than toast.
  • Homemade lemon sauce: a simple mixture of chicken broth, lemon juice, soy sauce (or coconut aminos for gluten-free), sweet chili sauce, ground ginger, and cornstarch.

Ingredients for Lemon Chicken Stir Fry

How to make lemon chicken stir fry

Prepare the instant brown rice according to package instructions. Fluff with a fork before serving.

Meanwhile, heat a large wok or nonstick skillet to medium high heat and spray with cooking spray. Cook the chicken until little pink remains, then add in the chopped snap peas and cashew halves. Saute until the peas and cashews have softened.

Whisk together the sauce ingredients, then pour over the lemon chicken stir fry. Allow the sauce to thicken, about 3-5 minutes, then lower the heat to simmer and let the sauce infuse into the skillet.

Top with a squirt of lemon juice and sesame seeds. Divide into four portions and serve with the brown rice!

Diced chicken, green beans, and cashews tossed in a lemon soy stir fry sauce with sliced lemons on top

Why you'll love this stir fry recipe

  1. It's so easy: literally 4 ingredients and a simple homemade sauce. My husband, who can cook toast and cereal, could make it!
  2. It's affordable: even if you only have the pantry staples for this stir fry recipe, a quick trip to the grocery store for the fresh stuff won't break the bank. In fact, it's cheaper than going out to eat!
  3. It's quick: 30 minutes is all you need, including the rice!
  4. It's well-balanced: aka macro-friendly. There's a good ratio of carbohydrates, proteins, and fats in this dish so you stay fuller longer and nourish your body! You're also getting most of the food groups - vegetables, whole grains, lean protein, and healthy fats, all in one bite.
  5. It's full of flavor: the homemade lemon soy sauce is just perfect. It's savory and salty with a splash of citrus to brighten the dish and wow your taste buds.
  6. It's packed with protein: that's right, there's 30g of protein per serving in this stir fry recipe!
  7. It's allergen-friendly: yay! This Lemon Chicken Stir Fry is naturally gluten-free (use coconut aminos), dairy-free, egg-free, and peanut-free. Everybody gets to have some!

A man eating his lemon chicken stir fry with chopsticks

More easy weeknight meals to try

Easy Baked Hawaiian BBQ Chicken with Jalapeno Pineapple Salsa

Fresh Raspberry Almond Arugula Salad

30 Minute BBQ Chicken Pizza (No Yeast Required!)

Healthy Hawaiian Sloppy Joe Sliders

Spicy Jamaican Jerk Burgers with Sweet Mango Sauce

30 Minute Beef Sheet Pan Quesadillas

Lemon Chicken Stir Fry in a skillet with lemon slices on top

I know you'll love this easy Lemon Chicken Stir Fry! It's a lot more simple than other stir fry recipes out there without sacrificing any flavor or authenticity.

Be sure to leave a star rating and review below to let other readers know what you thought of the recipe! You can also tag me on Instagram so I can see you enjoying your meal. It makes my day!

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Easy 30 Minute Lemon Chicken Stir Fry

This Lemon Chicken Stir Fry is the ultimate weeknight dinner. Seared chicken is tossed with fresh snap peas and toasted cashews, mixed in a savory lemon sauce and served over fluffy brown rice. It's so easy to make and has 30g of protein per serving.

Author:

Brooke Harmer

Prep:

10

min

cook:

20

min

total:

30

min

servings:

6

Ingredients

  • 1½ lbs. fresh chicken, diced
  • 1 Tbsp sesame oil (or olive oil)
  • 8 oz. snap peas, roughly chopped
  • ¾ C unsalted cashews
  • ½ C low-sodium chicken broth
  • ¼ C lemon juice
  • 3 Tbsp low-sodium soy sauce (or coconut aminos)
  • 2 Tbsp G Hughes Sugar-Free Sweet Chili Sauce
  • ½ tsp ground ginger
  • 1½ Tbsp cornstarch
  • 1½ C instant brown rice
  • Black pepper, to taste

Instructions

  1. Prepare the instant brown rice according to package instructions. Fluff with a fork before serving.
  2. Heat a large skillet or wok to medium heat with the sesame oil. Once the skillet is hot, add the chicken. Season with pepper and cook until little pink remains, about 5 minutes. Mix in the snap peas and cashews and saute until the peas are soft, about 5-7 minutes.
  3. Whisk together the chicken broth, lemon juice, soy sauce, sweet chili sauce, ginger, and cornstarch until well combined. Pour over the skillet and allow the sauce to thicken. Once the sauce thickens, turn down the heat and leave on simmer for 2-3 minutes.
  4. To serve, divide the Lemon Chicken Stir Fry and brown rice into six portions. Top with a squirt of extra lemon juice and sesame seeds if desired.

Notes

Nutrition facts are a calculated estimate of 1/6 of the prepared stir fry and brown rice, not including any extra toppings.

Nutrition

Serving: 1/6 stir fry with rice / Calories: 337 / Fat: 12.1g / Saturated Fat: 2.9g / Sodium: 475mg / Carbohydrates: 30.5g / Fiber: 2.9g / Sugar: 2.3g / Protein: 29.5g