When you need a dinner that’s faster than takeout but tastes a million times better, this Sticky Lemon Chicken Stir Fry is your answer. Imagine tender chunks of chicken coated in a glossy, sweet and tangy lemon sauce, all tossed with crisp, colorful vegetables. It’s the perfect weeknight hero: incredibly quick, bursting with fresh flavor, and all made in one pan. Say goodbye to boring chicken dinners and hello to your new go to meal!
Why You’ll Love This Recipe
- Blazing Fast: Seriously, from fridge to table in 20 minutes flat. Perfect for those crazy busy nights.
- The Sauce is Everything: A simple mix of lemon, honey, and soy creates an irresistibly sticky, sweet, and savory glaze.
- One Pan Wonder: Everything cooks in a single skillet, which means maximum flavor and minimal cleanup.
- Healthier than Takeout: You control the ingredients, making this a fresh, wholesome alternative to delivery.
Ingredients for Sticky Lemon Chicken Stir Fry
- 1 pound boneless, skinless chicken breasts, cut into 1 inch chunks
- 1 tablespoon cornstarch
- 1 teaspoon vegetable oil (or avocado oil)
- 2 carrots, peeled and thinly sliced
- 1 red bell pepper, cut into chunks
- 1 ½ cups sugar snap peas
- Cooked rice or noodles, for serving
For the Sticky Lemon Sauce:
- 2 teaspoons honey
- Juice of 2 lemons (about ⅓ cup)
- ⅔ cup chicken broth
- 2 tablespoons soy sauce (use tamari for gluten free)
Instructions for Making Sticky Lemon Chicken Stir Fry
1Make the Sauce and Coat the Chicken: In a small bowl or liquid measuring cup, whisk together the honey, fresh lemon juice, chicken broth, and soy sauce. This is your magic sauce; set it aside for now.
Place the chicken chunks in a medium bowl and toss them with the cornstarch until they are evenly coated. This light coating is the secret to getting a slightly crispy exterior and helping the sauce thicken beautifully later on.
2Sear the Chicken:
Heat the oil in a large skillet or wok over medium high heat. Once the oil is shimmering, add the cornstarch dusted chicken in a single layer. Let it cook without moving for 2-3 minutes to get a golden sear, then flip and cook for another 2-3 minutes until the edges are crispy and the chicken is mostly cooked through. Remove the chicken to a clean plate.
3Stir Fry the Veggies: In the same skillet, add the sliced carrots and red bell pepper. Stir fry for about 1 minute; we want them to stay crisp tender.
Pour in the reserved lemon sauce, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer.
4Bring It All Together: Add the sugar snap peas and the partially cooked chicken back into the skillet. Let everything bubble together for 3-5 minutes, stirring occasionally, until the chicken is cooked through, the vegetables are tender crisp, and the sauce has thickened into a lovely sticky glaze that coats the back of a spoon.
5Serve Immediately: Serve your sticky lemon chicken hot over a bed of fluffy white rice, brown rice, or your favorite noodles.
20 Minute Sticky Lemon Chicken Stir Fry
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1 inch chunks
- 1 tablespoon cornstarch
- 1 teaspoon vegetable oil
- 2 carrots peeled and thinly sliced
- 1 red bell pepper cut into chunks
- 1 ½ cups sugar snap peas
- 2 teaspoons honey
- Juice of 2 lemons about ⅓ cup
- ⅔ cup chicken broth
- 2 tablespoons soy sauce
- Cooked rice or noodles for serving
Instructions
- In a jug, whisk together honey, lemon juice, chicken broth, and soy sauce. Set aside.
- Toss chicken chunks with cornstarch until evenly coated.
- Heat oil in a large skillet over medium high heat. Cook chicken for 4-5 minutes until golden and cooked through. Remove to a plate.
- Add carrots and bell pepper to the skillet. Stir fry for 1 minute.
- Pour the sauce into the skillet, scraping up any browned bits. Bring to a simmer.
- Add sugar snap peas and cooked chicken back to the skillet. Simmer for 3-5 minutes until sauce has thickened and vegetables are tender crisp.
- Serve immediately over rice or noodles.
Notes
- Don't Skip the Cornstarch: Coating the chicken in cornstarch gives it a better texture and helps thicken the sauce naturally.
- Veggie Swap: Feel free to use broccoli florets, sliced zucchini, or mushrooms instead of the listed vegetables.
- Extra Sticky Sauce: If you want an even thicker sauce, mix 1 extra teaspoon of cornstarch with 1 tablespoon of water and stir it in during the last minute of cooking.
