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Gallery Chicken, Broccoli, and Lemon Stir-Fry Credit: Clive Streeter Recipe Summary prep: 20 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 3 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons honey 2 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices 2 tablespoons canola oil 1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated 1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed 2 teaspoons cornstarch, dissolved in 1 tablespoon water 2 tablespoons toasted sesame seeds

Cook’s Notes This dish uses a whole lemon, including the rind, which softens during cooking. Be sure to scrub the rind thoroughly before cutting the lemon into thin slices.

Gallery Chicken, Broccoli, and Lemon Stir-Fry Credit: Clive Streeter

Recipe Summary prep: 20 mins total: 35 mins Servings: 4

Chicken, Broccoli, and Lemon Stir-Fry      Credit: Clive Streeter

Chicken, Broccoli, and Lemon Stir-Fry

Credit: Clive Streeter

Chicken, Broccoli, and Lemon Stir-Fry

Recipe Summary prep: 20 mins total: 35 mins Servings: 4

Recipe Summary

prep: 20 mins total: 35 mins

Servings: 4

prep: 20 mins

total: 35 mins

prep:

20 mins

total:

35 mins

Servings: 4

4

Ingredients

Ingredients

  • 3 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons honey 2 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices 2 tablespoons canola oil 1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated 1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed 2 teaspoons cornstarch, dissolved in 1 tablespoon water 2 tablespoons toasted sesame seeds

Directions

In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.

In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.

Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.

Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.

Cook’s Notes This dish uses a whole lemon, including the rind, which softens during cooking. Be sure to scrub the rind thoroughly before cutting the lemon into thin slices.

Cook’s Notes

This dish uses a whole lemon, including the rind, which softens during cooking. Be sure to scrub the rind thoroughly before cutting the lemon into thin slices.

Reviews (11)

 Add Rating & Review     144 Ratings   5 star values:        19    4 star values:        35    3 star values:        49    2 star values:        27    1 star values:        14

Load More Reviews

Reviews (11)

Add Rating & Review     144 Ratings   5 star values:        19    4 star values:        35    3 star values:        49    2 star values:        27    1 star values:        14

Add Rating & Review

144 Ratings 5 star values: 19 4 star values: 35 3 star values: 49 2 star values: 27 1 star values: 14

144 Ratings 5 star values: 19 4 star values: 35 3 star values: 49 2 star values: 27 1 star values: 14

144 Ratings 5 star values: 19 4 star values: 35 3 star values: 49 2 star values: 27 1 star values: 14

  • 5 star values: 19 4 star values: 35 3 star values: 49 2 star values: 27 1 star values: 14

    Martha Stewart Member     Rating: Unrated       07/31/2015   I made this recipe adding Tofu,pinapple and cilantro to it, plus a little red thai sauce. Tasted great. I think If I hadnt added the pinapple it might not have been as sweet as I prefer, but the flavor was still nice, fresh and light.  

Martha Stewart Member     Rating: Unrated       08/22/2012   I made this recipe last night and my boyfriend and I loved it. She also has this same recipe in the Everyday Food book but it doesn't include the lemons in the recipe. So it's the same without the lemons. It's very light and healthy at the same time, and low in calories.  

Martha Stewart Member     Rating: Unrated       07/13/2012   I'm surprised people don't like this recipe! I've made it many times and everyone loves it! The lemon flavor is delicious, however, no one has ever tried to eat the lemon rind! I don't see a problem with leaving the lemon rinds on the plate. Wouldn't you leave chicken bones on the plate if your chicken wasn't deboned?  

Martha Stewart Member     Rating: Unrated       10/30/2011   I would not make this again - very sorry I didn't scroll down to read these reviews. Very bitter and I'm normally a lemon lover.  

Martha Stewart Member     Rating: Unrated       03/17/2011   I would not make this dish again either. I thought it was too sour even though I used less lemon. The sauce didn't thicken as another person mentioned. I marinated the chicken as instructed but the flavor didn't come alive when I cooked. Lemons looked awful at the end; very different from the picture posted on this website. Very disappointed.  

Martha Stewart Member     Rating: Unrated       03/24/2010   I thought this dish was just ok. I probably won't make it again. I did what the other comments said, double the sauce, not brown the lemon for too long. I also used a myer lemon, thinking it wouldn't be too bitter. I was right, but I still couldn't eat the rinds...I had a pile of lemon rinds on my plate. My sauce also didn't thicken as much as I would have hoped and it tasted a like there was too much vinegar. LIke I said, I probably won't make this again.  

Martha Stewart Member     Rating: Unrated       01/14/2009   I liked this dish - but as Carollee indicated, the lemon made it bitter. I would give it a go again, but tweak the quantity of lemon. Any specific suggestions on how to reduce bitterness? I cooked the broccoli and lemon for almost exactly the times indicated above.  

Martha Stewart Member     Rating: Unrated       10/17/2008   Take care not to fry the lemon for too long. It made the dish bitter.  

Martha Stewart Member     Rating: Unrated       06/06/2008   Great recipe, makes dinner and lunch the next day for my husband and I. Very tasty and healthy too.  

Martha Stewart Member     Rating: Unrated       04/11/2008   Very good. Nice lemony flavor. 2 cloves garlic a bit much, though.

    Martha Stewart Member

    Rating: Unrated 07/31/2015

I made this recipe adding Tofu,pinapple and cilantro to it, plus a little red thai sauce. Tasted great. I think If I hadnt added the pinapple it might not have been as sweet as I prefer, but the flavor was still nice, fresh and light.

Rating: Unrated

Rating: Unrated 08/22/2012

I made this recipe last night and my boyfriend and I loved it. She also has this same recipe in the Everyday Food book but it doesn’t include the lemons in the recipe. So it’s the same without the lemons. It’s very light and healthy at the same time, and low in calories.

Rating: Unrated 07/13/2012

I’m surprised people don’t like this recipe! I’ve made it many times and everyone loves it! The lemon flavor is delicious, however, no one has ever tried to eat the lemon rind! I don’t see a problem with leaving the lemon rinds on the plate. Wouldn’t you leave chicken bones on the plate if your chicken wasn’t deboned?

Rating: Unrated 10/30/2011

I would not make this again - very sorry I didn’t scroll down to read these reviews. Very bitter and I’m normally a lemon lover.

Rating: Unrated 03/17/2011

I would not make this dish again either. I thought it was too sour even though I used less lemon. The sauce didn’t thicken as another person mentioned. I marinated the chicken as instructed but the flavor didn’t come alive when I cooked. Lemons looked awful at the end; very different from the picture posted on this website. Very disappointed.

Rating: Unrated 03/24/2010

I thought this dish was just ok. I probably won’t make it again. I did what the other comments said, double the sauce, not brown the lemon for too long. I also used a myer lemon, thinking it wouldn’t be too bitter. I was right, but I still couldn’t eat the rinds…I had a pile of lemon rinds on my plate. My sauce also didn’t thicken as much as I would have hoped and it tasted a like there was too much vinegar. LIke I said, I probably won’t make this again.

Rating: Unrated 01/14/2009

I liked this dish - but as Carollee indicated, the lemon made it bitter. I would give it a go again, but tweak the quantity of lemon. Any specific suggestions on how to reduce bitterness? I cooked the broccoli and lemon for almost exactly the times indicated above.

Rating: Unrated 10/17/2008

Take care not to fry the lemon for too long. It made the dish bitter.

Rating: Unrated 06/06/2008

Great recipe, makes dinner and lunch the next day for my husband and I. Very tasty and healthy too.

Rating: Unrated 04/11/2008

Very good. Nice lemony flavor. 2 cloves garlic a bit much, though.

All Reviews for Chicken, Broccoli, and Lemon Stir-Fry

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken, Broccoli, and Lemon Stir-Fry

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest