Lemon Chicken Stir Fry

  






If you are like me you get so busy during the week that it can sometimes be really hard to get a decent meal on the table.  

 Plus the weather this time of year is so hot, you don't really want to put the oven on for anything.  Quick one pan suppers like this delicious Lemon and Chicken Stir Fry are just the ticket!  


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Stir fries are quick and easy and are a great way to get in more than one of your five a day, especially at this time of year when the fresh veg is local and at it's very best.  

This tasty stir fry contains fresh broccoli, snow peas, red onions and fresh cherry tomatoes . . .  sliced chicken breasts.

  






They are also a very economical  as they make a little bit of meat and a little bit of veg go a long way! With the cost of groceries these days, any thing that helps to stretch things a bit further is a welcome thing!

Stir fries are just the ticket for doing this!

    

  






This one has a delicious sauce, with lovely lemon flavours . . .  created by using fresh lemon zest and some lemon pepper seasoning, which also gives it a bit of a punch.  

Unusually there is also a bit of an herby touch from fresh thyme, which I grow in my kitchen garden year round . . .  but you can use dried if that is all you have.  

  







The stir fry itself goes together very quickly . . .  and it is served on a bed of capellini pasta, which also cooks very quickly, so the kitchen doesn't heat up overly much.   

Dinner's on and it's colorfully appealing and  delicious  . . . and it all came together  in less than half an hour.  My husband enjoyed his with leftover mash.   Meh!  There's no accounting for some people's taste!!  

*Lemon and Chicken Stir Fry*

Serves 4

Printable Recipe  

This makes a lovely week night supper.  It's quick, easy and very tasty!  

1/2 pound of capellini (angel hair pasta)

1 TBS vegetable oil

1 pound of boneless, skinless chicken breasts, cut into 1 inch pieces

1 red onion, peeled and cut into wedges

1 small broccoli crown, stem peeled and cut into small cubes, and then the crown broken into small florets

a large handful of sugar snap peas, trimmed and strings removed

1 TBS chopped fresh thyme leaves, or 1 tsp dried thyme leaves

225ml of chicken stock (1 cup)

1 tsp finely zested lemon peel

4 tsp corn flour (cornstarch)

1 1/2 tsp lemon pepper seasoning

1 small punnet of cherry tomatoes, cut in half (1 cup)     

Set a pot of lightly salted water on to boil for the pasta.   

Heat the oil in a large skillet over medium high heat.  Add the chicken, broccoli stems and onion wedges.  Stir fry until the chicken is beginning to brown, about five to six minutes.  Add the broccoli and sugar snaps.  Cook, stirring frequently until the vegetables are all crispy tender.    

 









Whisk together the chicken stock, corn flour, lemon zest and lemon pepper in a small bowl.   Pour over the chicken mixture and toss together and cook until the sauce has thickened and the vegetables and chicken are coated.  Stir in the tomatoes and heat through.  Keep warm while you cook the capellini.  

 

Cook the capellini according to the package directions.   Serve the stir fry over the cooked capellini.