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Chicken, Broccoli, and Lemon Stir-Fry

Recipe photo courtesy of Clive Streeter

This Asian-flavored dish will save you from ordering take-out every time.

Source: Everyday Food, November 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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Reviews

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144
How would you rate this recipe?
144
  • Liz_Pagan
    31 JUL, 2015
    I made this recipe adding Tofu,pinapple and cilantro to it, plus a little red thai sauce. Tasted great. I think If I hadnt added the pinapple it might not have been as sweet as I prefer, but the flavor was still nice, fresh and light.
    Reply
  • Kiea
    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.
    Reply
  • 123sanjose
    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?
    Reply
  • 123sanjose
    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?
    Reply
  • Carlaan
    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.
    Reply
  • Ikura
    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.
    Reply
  • Jdemkowski
    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.
    Reply
  • domesticprofessional08
    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.
    Reply
  • MS12224163
    17 OCT, 2008
    Take care not to fry the lemon for too long. It made the dish bitter.
    Reply
  • karaheald
    6 JUN, 2008
    Great recipe, makes dinner and lunch the next day for my husband and I. Very tasty and healthy too.
    Reply

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