Healthy Mains

Lemon Chicken Stir-Fry

A bright, zesty stir-fry of tender sliced chicken breast, crisp capsicum, carrots, and broccoli tossed in a light lemon-soy reduction.

Prep Time15 mins

Cook Time10 mins

Servings2 servings

DietWhole Food

What You Need

Ingredients

1 tsp cornflour (or arrowroot starch)
1 tsp dark soy sauce or coconut aminos
Finely grated zest & juice of 1/2 organic lemon
2 tsp cold-pressed coconut or avocado oil
1 skinless chicken breast fillet (approx. 150g), cut into 1.5cm strips
1 sweet bell pepper (capsicum), deseeded and sliced
1 medium carrot (approx. 80g), trimmed and thinly sliced
100g broccoli, cut into bite-sized florets
150ml clean chicken or vegetable stock
4 spring onions, trimmed and thickly sliced

Method & Prep

Directions

In a small mixing bowl, whisk the cornflour with the dark soy sauce and freshly squeezed lemon juice until completely dissolved.
Heat oil in a large wok or skillet over high heat. Add sliced chicken breast, bell pepper, carrots, and broccoli. Stir-fry actively for 2–3 minutes until the chicken is lightly browned and vegetables are tender-crisp.
Pour the lemon-soy mixture into the wok, add chicken stock and spring onions, and bring to a rapid simmer. Reduce heat to medium and cook for 2 minutes until the sauce reduces into a silky, savory glaze.
Scatter freshly grated lemon zest over the top and serve warm alongside steamed brown rice or quinoa.

MHC Holistic Chef's Tip

Whenever possible, source organic, pasture-raised, or locally grown ingredients. Whole, unrefined foods maximize cellular bioavailability and keep natural phytonutrients intact for optimal gut resilience.