Chicken, Broccoli, and Lemon Stir-Fry

Name: Chicken, Broccoli, and Lemon Stir-Fry
Prep time: 20 min
Total time: 35 min
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

144 Ratings
11 Reviews

This lemon-flavored dish mixes perfectly with chicken and broccoli for a is simply delicious dish.

Everyday Food, November 2003

Gallery

Credit: Clive Streeter

Recipe Summary

prep:

20 mins

total:

35 mins

Servings:

Directions

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.

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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.
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.
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.

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.

Reviews (11)

144 Ratings

5 star values: 19
4 star values: 35
3 star values: 49
2 star values: 27
1 star values: 14

Martha Stewart Member

07/31/2015

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.

Martha Stewart Member

08/22/2012

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.

Martha Stewart Member

07/13/2012

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?

Martha Stewart Member

07/13/2012

Martha Stewart Member

10/30/2011

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.

Martha Stewart Member

03/17/2011

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.

Martha Stewart Member

03/24/2010

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.

Martha Stewart Member

01/14/2009

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.

Martha Stewart Member

10/17/2008

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

Martha Stewart Member

06/06/2008

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

Martha Stewart Member

04/11/2008

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

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Chicken, Broccoli, and Lemon Stir-Fry

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (11)

All Reviews for Chicken, Broccoli, and Lemon Stir-Fry

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Chicken, Broccoli, and Lemon Stir-Fry

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (11)

All Reviews for Chicken, Broccoli, and Lemon Stir-Fry