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20 Minute Sticky Lemon Chicken Stir Fry

This easy Sticky Lemon Chicken Stir Fry is ready in 20 minutes! Tender chicken & crisp veggies in a sweet & tangy lemon sauce. A healthy one pan dinner better than takeout.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

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.