Stir-Fried Lemon Chicken Recipe

Marinated Lemon Chicken makes this stir-fry recipe a traditional, family favorite.


1/3 cup fresh-squeezed Sunkist® lemon juice

2 tsp. sesame oil

2/3 cup vegetable oil

1 1/2 lbs. chicken breast, boneless, skinless, cut in 2" x 1/2" x 1/2" strips

1 1/2 lbs. asian vegetable blend

2 1/4 cups chicken broth

1/4 cup cornstarch

1/2 cup soy sauce

1/4 cup granulated sugar

4 oz. Sunkist® lemon pieces

1 lb. steamed rice

1/4 cup green onions, sliced 1/2" on the bias

2 tsp. sesame seeds


Combine 4 teaspoons Sunkist lemon juice, the sesame oil and 1/2 cup vegetable oil to make marinade. Place 1/2 tbsp vegetable oil in wok and heat until smoking. Add 6 oz. marinated chicken strips and stir-fry 1-2 minutes. Add 6 oz. Asian vegetables to wok and stir-fry for 1-2 additional minutes until chicken is done. Combine 1 tbsp chicken broth and 1 tbsp cornstarch to make slurry. Set aside. Combine 1/2 cup chicken broth, 1 tbsp Sunkist lemon juice, 1 tbsp soy sauce and 1 tbsp sugar to make sauce. Add to wok and bring to a boil. When boiling, slowly stir in slurry to thicken sauce. Stir 1 oz. Sunkist lemon pieces into sauce and heat through, then remove wok from heat. Mound 4 oz. steamed rice on center of serving plate. Pour Stir-Fried Sunkist Lemon Chicken over rice. Sprinkle with 1 tbsp green onions and 1/2 tsp sesame seeds. Drizzle with 1 tbsp soy sauce. Serve immediately.

Recipe Courtesy of Chef Martin Yan

Stir-Fried Lemon Chicken by Sunkist