Bright and flavorful lemon chicken stir fry is dressed up with a zingy honey lemon sauce and tons of tender green beans for a quick and healthy weeknight dinner!
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
1lbfresh green beans, trimmed and cut in half on bias
1mediumonion, thinly sliced
1teaspoongrated fresh ginger
Honey Lemon Sauce
1tablespoongrated lemon zest
1-1/2lbsboneless skinless chicken breasts, cut into 1-in cubes
Hot rice and sliced green onions for serving
Bring a medium saucepan of lightly salted water to boil over medium-high heat. Add green beans to pan and let cook, tossing occasionally until beans are crisp-tender (about 3-4 minutes) Immediately plunge beans into ice water to shock them. Drain beans and pat dry with paper towels.
In a large skillet or wok over medium-high heat, heat 1 tablespoon vegetable oil until shimmery. add onion to pan and cook 2-3 minutes until onion is translucent.
Add green beans to pan and cook an additional 2-3 minutes until green beans and onions are both tender. Add garlic and ginger to pan and cook 1 additional minute until fragrant. Remove vegetables from pan and set aside.
Honey Lemon Sauce
In a small bowl, whisk all sauce ingredients until smooth. Set aside.
In a medium bowl, whisk cornstarch with salt and pepper. Dredge chicken pieces in cornstarch shaking off excess and placing coated chicken pieces on a baking sheet.
In a large skillet or wok, heat oil over medium-high heat until shimmery. Working in batches, fry chicken pieces in oil, turning chicken once until chicken is golden and registers 165F (be careful not to overcrowd the pan)
Drain any excess oil out of pan and heat to medium. Add sauce, green bean mixture, and pan fried chicken. Scrape up any browned bits on the bottom of pan, stirring occasionally until sauce is thickened and beans and chicken are fully coated.
Serve stir fry over hot rice with green onions. Enjoy!