Lemon-Garlic Chicken Stir Fry

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant chicken stir fry featuring bright lemon and savory garlic, perfect for a quick, playful meal that keeps dinner fun and fresh. This Asian fusion recipe, ready in about 30 minutes, pairs boneless skinless chicken breast, lemon juice, garlic cloves, minced 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken breast
3 tbsp lemon juice
4 garlic cloves, minced
2 tbsp soy sauce
1 tbsp sesame oil
1 medium red bell pepper, sliced
2 cups broccoli florets
2 stalks green onions, chopped
1 tsp cornstarch
1/4 cup water
2 cups cooked jasmine rice

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Instructions

Step 1: Slice 1 lb boneless skinless chicken breast into thin strips. Toss with 1 tsp cornstarch and set aside.
Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering. Add the chicken strips and cook for 4-5 minutes until golden brown and cooked through, stirring occasionally.
Step 3: Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 4: Stir in 2 cups broccoli florets and 1 medium sliced red bell pepper, cooking for 4 minutes until vegetables are tender-crisp.
Step 5: Pour in 3 tbsp lemon juice, 2 tbsp soy sauce, and 1/4 cup water. Stir to combine and simmer for 2 minutes until sauce slightly thickens and coats the chicken and vegetables.
Step 6: Remove from heat and sprinkle 2 chopped green onions on top. Serve immediately over 2 cups cooked jasmine rice.