Bowl of lemon chicken chunks with vegetables and noodles

Lemon chicken stir-fry

  • 1
  • 2
  • 3
  • 4
  • 5
(103 ratings)

Prep: 20 mins Cook: 10 mins


Serves 4

Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?

Nutrition and extra info

Nutrition: per serving

  • kcal236
  • fat3g
  • saturates1g
  • carbs15g
  • sugars10g
  • fibre0g
  • protein38g
  • salt1.25g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 250ml chicken stock
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 chicken breasts, cut into chunks
  • 1 tbsp cornflour
  • 1 tsp vegetable oil
  • 2 carrots, finely sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 red pepper, cut into chunks
  • 140g sugar snap pea


  1. In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it’s completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.

  2. Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Jay V's picture
Jay V
4th Jun, 2020
Made a few tweaks as suggested by others. Doubled the soy, lemon and honey, added lemon zest and only put in 200ml of stock. The stock still took longer than 5 mins to thicken, so to stop the ingredients drying out I spooned the chicken and veg out of the pan. Definitely helped the sauce to thicken quicker. Would make again, delicious.
20th Apr, 2020
I'm definitely going to make this again. I followed the comments and doubled the lemon, soy sauce, and honey. It was delicious and smelled amazing but I think you could more than double the lemon or add some zest. It took longer than 5 minutes to get the sauce to reduce down for me but it was still a pretty quick dish.
Giles Jackson's picture
Giles Jackson
11th Nov, 2019
Didn't read the comments before cooking it, but can understand reducing the chicken stock as it took a long time to reduce, but I had already added the zest of half the lemon in the sauce to increase the lemon flavour and it came out very zingy and yummy.
Ruth Hamilton-Jones's picture
Ruth Hamilton-Jones
14th Sep, 2019
Two adjustments turn this recipe into five stars. Use slightly more soy sauce and add the lemon, honey and soy just before serving. This makes it retain its flavour more.
May Piazza's picture
May Piazza
29th Aug, 2018
Absolutely love this. Slightly annoyed that I've only just discovered it too! So quick and simple to make and cheap which is perfect for me as I have two young kids so not alot of time or money! Have also substituted the chicken for salmon the second time I made it and it worked well and went lovely and crispy! Will try with king prawns next.
20th Jun, 2017
Loved this, so simple to make too. we did put a twist on it though by adding pineapple and pineapple juice to help sweeten the dish and take away some of the chicken stock flavour which could dominate the meal if allowed to. Ten from Len!!
17th May, 2017
This has become one of my most cooked meals! As suggested in other comments, I doubled the quantity of sauce. This is quick, easy and always delicious. Much nicer than a takeaway!
dee dee dee
2nd Feb, 2017
Lovely defo making again
25th Jan, 2017
Very tasty recipe! I read the comments before cooking it and it was delicious. I doubled the quantities of honey, lemon juice and soy sauce and put in 150mL chicken stock. I added a couple of red chillies and a tbsp of ground ginger to the sauce. Before coating the chicken in cornflour, I sprinkled some more ginger on it. I replaced the peas with broccoli. I let the stock simmer down for nearly 15mins and it was lovely. Next time I will try adding some cashew nuts. I will surely make it again.
18th Jan, 2017
Very popular with the children. Agree with others to double the amounts of honey, lemon juice and soy sauce...and half the amount of chicken stock. We add red chillies, ginger and cashews for the adults.


25th Aug, 2014
Are the calories listed including the noodles?
14th Sep, 2014
I would assume not - I added noodles to my calorie count.
17th May, 2017
Double the amount of sauce!
Want to receive regular food and recipe web notifications from us?