Tested till perfect Lemon Garlic Chicken Stir-Fry
Lemon Garlic Chicken Stir-Fry

Lemon Garlic Chicken Stir-Fry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

Recipe3 out of 5 based on 26 ratings.
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  • 1 tbsp 1tbspvegetable oil

Main Ingredients:

  • 1 lb 1lbboneless skinless chicken thighboneless skinless chicken thighs or boneless skinless chicken breasts or boneless pork loin, thinly sliced
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 3 3garlic clovegarlic cloves, minced
  • 1 tbsp 1tbspminced gingerroot, (or 1 tsp/5 mL ground ginger)


  • 3 cups 3cupscoarsely chopped broccoli
  • 1 1sweet red peppersweet red peppers or yellow pepper, chopped


  • 1-1/4 cup 1-1/4cupchicken stock
  • 1 tbsp 1tbspgrated lemon rind
  • 2 tbsp 2tbsplemon juice
  • 1 tbsp 1tbspcornstarch
  • 1/4 tsp 1/4tspsalt
  • 1 1green oniongreen onions, thinly sliced
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Sauce: In bowl, whisk together 1 cup of chicken stock, lemon rind, lemon juice, cornstarch and salt, and set aside.

Main Ingredients: In large wok or skillet, heat vegetable oil over high heat; stir-fry chicken in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to bowl.

Add vegetable oil, onion, garlic and gingerroot to wok. Stir-fry over medium heat until fragrant, about 1 minute.

Vegetables: Add broccoli, sweet red pepper and remaining stock; cover and steam until tender-crisp, 3 to 5 minutes. Return Main Ingredient to pan. Pour in Sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion.

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