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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!
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5 from 1 vote

Green Bean Honey Lemon Chicken Stir Fry

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 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 328kcal

Ingredients

Green Beans

  • 1 lb fresh green beans, trimmed and cut in half on bias
  • 1 medium onion, thinly sliced
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic, minced

Honey Lemon Sauce

  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 1/4 cup soy sauce
  • 1/4 cup honey

Chicken

  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1-1/2 lbs boneless skinless chicken breasts, cut into 1-in cubes
  • 1/4 cup vegetable oil
  • Hot rice and sliced green onions for serving

Instructions

Green Beans

  • 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.

Chicken

  • 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!

Nutrition

Serving: 6oz | Calories: 328kcal | Carbohydrates: 25.7g | Protein: 28.9g | Fat: 13.1g | Saturated Fat: 2.3g | Cholesterol: 66mg | Sodium: 1072mg | Potassium: 243mg | Fiber: 3.4g | Sugar: 13.9g | Calcium: 41mg | Iron: 2mg