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Chicken, Broccoli, and Lemon Stir-Fry

This dish uses a whole lemon, including the rind, which softens during cooking. Be sure to scrub the rind thoroughly before cutting the lemon into thin slices.

  • prep: 20 mins
    total time: 35 mins
  • servings: 4
Photography: Clive Streeter

Ingredients

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
  • 2 tablespoons canola oil
  • 1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
  • 1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
  • 2 teaspoons cornstarch, dissolved in 1 tablespoon water
  • 2 tablespoons toasted sesame seeds

Directions

  1. Step 1

    In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.

  2. Step 2

    In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.

  3. Step 3

    Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.

  4. Step 4

    Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.

Source
The Martha Stewart Show, November 2005

Reviews (10)

  • 22 Aug, 2012

    I made this recipe last night and my boyfriend and I loved it. She also has this same recipe in the Everyday Food book but it doesn't include the lemons in the recipe. So it's the same without the lemons. It's very light and healthy at the same time, and low in calories.

  • 13 Jul, 2012

    I'm surprised people don't like this recipe! I've made it many times and everyone loves it! The lemon flavor is delicious, however, no one has ever tried to eat the lemon rind! I don't see a problem with leaving the lemon rinds on the plate. Wouldn't you leave chicken bones on the plate if your chicken wasn't deboned?

  • 13 Jul, 2012

    I'm surprised people don't like this recipe! I've made it many times and everyone loves it! The lemon flavor is delicious, however, no one has ever tried to eat the lemon rind! I don't see a problem with leaving the lemon rinds on the plate. Wouldn't you leave chicken bones on the plate if your chicken wasn't deboned?

  • 30 Oct, 2011

    I would not make this again - very sorry I didn't scroll down to read these reviews. Very bitter and I'm normally a lemon lover.

  • 17 Mar, 2011

    I would not make this dish again either. I thought it was too sour even though I used less lemon. The sauce didn't thicken as another person mentioned. I marinated the chicken as instructed but the flavor didn't come alive when I cooked. Lemons looked awful at the end; very different from the picture posted on this website. Very disappointed.

  • 24 Mar, 2010

    I thought this dish was just ok. I probably won't make it again. I did what the other comments said, double the sauce, not brown the lemon for too long. I also used a myer lemon, thinking it wouldn't be too bitter. I was right, but I still couldn't eat the rinds...I had a pile of lemon rinds on my plate. My sauce also didn't thicken as much as I would have hoped and it tasted a like there was too much vinegar. LIke I said, I probably won't make this again.

  • 14 Jan, 2009

    I liked this dish - but as Carollee indicated, the lemon made it bitter. I would give it a go again, but tweak the quantity of lemon. Any specific suggestions on how to reduce bitterness? I cooked the broccoli and lemon for almost exactly the times indicated above.

  • 17 Oct, 2008

    Take care not to fry the lemon for too long. It made the dish bitter.

  • 6 Jun, 2008

    Great recipe, makes dinner and lunch the next day for my husband and I. Very tasty and healthy too.

  • 11 Apr, 2008

    Very good. Nice lemony flavor. 2 cloves garlic a bit much, though.