[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 31/05/24. See terms.
Lemon and garlic chicken stir-fry

Lemon and garlic chicken stir-fry

Total Time
30 min
20 min
10 min
The complex Asian flavours in this stir-fry are made in only 30 minutes. Lemon and garlic throughout goes so well with all the components.


Skinless chicken breast

540 g, (buy 600g), fat trimmed, thinly sliced

Fresh lemon rind

2 tsp, finely grated

Chicken stock

¼ cup(s), (60ml)

Lemon juice

2 tbs

Soy sauce

1 tbs


2 tsp


2 tsp

Sunflower oil

1 tbs

Red onion

1 medium, halved, cut into thin wedges

Green string beans

150 g, halved


1 bunch(es), cut into 5cm lengths


1 medium, halved lengthways, sliced


2 clove(s), crushed


  1. Place chicken and rind in a medium bowl and toss to coat. Combine stock, juice, soy sauce and honey in a small bowl. Mix cornflour and 1 tablespoon of water in a small bowl until smooth. Set aside.
  2. Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the chicken for 2 minutes or until browned. Transfer to a plate. Repeat with remaining chicken, in 2 batches, reheating wok and adding 1 teaspoon oil each time.
  3. Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 1 minute. Add beans, broccolini, zucchini and garlic and stir-fry for 2–3 minutes or until tender. Return chicken to wok with stock mixture and cornflour mixture. Stir-fry for 1 minute or until chicken is heated through and sauce has slightly thickened. Serve.


SERVING SUGGESTION: ½ cup (85g) steamed basmati rice. TIP: It’s often easier to thinly slice chicken and meat for stir-fries if it is slightly frozen. Just pop it in the freezer for 30 minutes so it becomes firm, then slice with a sharp knife.