Frozen Lemon-Ginger Chicken Stir Fry

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A vibrant stir fry featuring tender chicken and crisp vegetables with a zesty frozen lemon and ginger sauce. This Asian-inspired stir-fry recipe (high protein), ready in about 30 minutes, pairs boneless skinless chicken thighs, frozen lemon juice concentrate, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 2 tbsp frozen lemon juice concentrate
• 1 tbsp, minced fresh ginger
• 3 cloves, minced garlic cloves
• 1 medium, sliced into thin strips red bell pepper
• 2 cups broccoli florets
• 3 stalks, sliced green onions
• 3 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp vegetable oil
• 1 tsp dissolved in 2 tbsp water cornstarch
• 1/4 tsp optional crushed red pepper flakes

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Step 2: Add 1 pound boneless skinless chicken thighs cut into 1-inch pieces to the skillet and stir-fry for 5-6 minutes until golden and cooked through.
3. Step 3: Push chicken to the side and add 1 tablespoon minced fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
4. Step 4: Add 1 medium sliced red bell pepper and 2 cups broccoli florets to the skillet, stir-frying for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: Stir in 2 tablespoons frozen lemon juice concentrate, 3 tablespoons soy sauce, 1 tablespoon honey, and 1/4 teaspoon crushed red pepper flakes if using.
6. Step 6: Pour in 1 teaspoon cornstarch dissolved in 2 tablespoons water, stirring constantly until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.
7. Step 7: Remove from heat and garnish with 3 sliced green onions before serving hot over steamed rice or noodles.