Lemon Honey Chicken and Broccoli Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Marinating Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
208 kcal
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Course
Main Course
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Cuisine
Chinese
Lemon Honey Chicken and Broccoli Stir Fry
Description
The Lemon Honey Chicken and Broccoli Stir Fry features bite-sized chicken breast pieces that are marinated before being cooked for a well-seasoned base. Bright green broccoli is quickly stir-fried to maintain its crispness, then combined back with the chicken. The sauce, made from chicken broth, fresh lemon juice and zest, honey, ginger, garlic, and optionally sriracha, thickens over the stove to form a glossy coating that clings to the ingredients. This method results in a savory-sweet dish with a slight tang from the lemon and the gentle heat of ginger, plus a smooth texture from the thickened sauce.
Serve this stir fry over quinoa, brown rice, or white rice, which will absorb the flavorful sauce. The balance of tender chicken and crisp broccoli makes it a fitting main dish for a family meal or weeknight dinner.
Cooked chicken and broccoli can be stored separately from grains in airtight containers for up to 4-5 days and reheated on the stovetop or microwave. Freezing portions in appropriate containers for up to 3 months is possible; defrost in the refrigerator overnight before reheating.
Ingredients
Honey Lemon Chicken and Broccoli:
- 1 pound chicken breast cut into bite sized pieces, boneless skinless
- 2 tablespoons soy sauce use Tamari to make the recipe gluten-free, low sodium
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons sesame oil
- 1/4 teaspoon kosher salt
- black pepper to taste
- 1 1/2 cups broccoli chopped florets
- quinoa or brown or white rice for serving
Honey Lemon Chicken and Broccoli Sauce:
- 3/4 cup chicken broth low sodium
- lemon zest and juice of 1
- 2 tablespoons honey (use 3 if you want it sweeter)
- 1 teaspoon ginger freshly grated
- 1 clove garlic minced
- 1 teaspoon sriracha (optional but I liked the bit of heat it added)
- 1 tablespoon cornstarch
- salt to taste
- black pepper to taste
Instructions
- In a medium sized bowl whisk together the soy sauce, rice vinegar, sesame oil, salt and pepper. Add chicken to the marinade, tossing to coat. Cover and refrigerate the chicken in the marinade for at least 15 minutes or even a few hours.
- While the chicken is marinating prepare stir-fry sauce, whisking all the ingredients together.
- Preheat a large skillet or wok over high heat. When the skillet is hot add in a couple teaspoon of oil and then the chopped broccoli florets. Stir-fry the broccoli for about 2 minutes, until it is bright green, but still crisp. Remove the broccoli from the skillet onto a plate.
- Add another teaspoon or so of oil to the skillet then add in the chicken, leaving the liquid from the marinade in the bowl. Stir fry the chicken until it is cooked through, about 3 minutes, then add the broccoli back in.
- Pour the stir fry sauce in with the chicken and broccoli and stir it around until it starts to thicken and coat everything, about 2-3 minutes.
- Remove the stir fry from the heat and serve over quinoa or rice.
Notes
- Marinate the chicken at least 15 minutes, or longer for more flavor.
- Cook broccoli until bright green and crisp to retain texture.
- Store chicken and broccoli separately from grains for best freshness and reheat thoroughly before serving.
- Frozen cooked portions reheat well; thaw overnight in the fridge before warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 208kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 595mg | 25% |
| Potassium | 580mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 33mg | 37% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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