Lemon Chicken Stir-Fry with Green Beans

Prep Time:
35 mins
Total Time:
45 mins

A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.


  • 1 ¼ pounds boneless, skinless chicken breast, cut into small pieces

  • Kosher salt and freshly ground pepper

  • cup cornstarch

  • 1 ½ cups low-sodium chicken broth

  • 2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice

  • 1 tablespoon sugar

  • 1 tablespoon sesame oil

  • 1 tablespoon minced ginger (from a 1-inch piece)

  • ½ cup safflower oil

  • 12 ounces green beans, trimmed and halved on the bias

  • Steamed white rice, for serving


  1. Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.

  2. Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.

    lemon chicken with green beans and rice
    Justin Walker
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