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lemon chicken stirfry in a bowl with rice

Lemon Chicken Stir Fry

A quick 15 minute dinner you can make with chicken breast or store bought chicken, covered in a thick and sticky, sweet, sour and tangy Lemon sauce that's sugar free.
Course Dinner
Cuisine Chinese
Type Low Calorie, Low Carb Option, Low Fat
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
Calories 335kcal
Author Kim



  • 500 grams 1lb Chicken Breast, sliced into ½ inch pieces



  • 1 head of Bok Choy or Pak Choy or Choy Sum
  • 16 Green beans chopped into 1 inch pieces


  • 2 cups Jasmine rice cooked


  • Sesame seeds


  • Add all the ingredients for the sauce to a jug and whisk together, then set aside.
  • Add chicken pieces to a non stick wok and cook through for a couple of minutes. If using a regular wok, use a little oil to prevent chicken from sticking.
  • Add green vegetables and stir through for 1 minute, adding a tablespoon or two of water to create some steam and to prevent burning.
  • Whisk the sauce ingredients in the jug, and pour half in, stirring through for a minute, then pour remaining sauce on, stirring through. Sauce will thicken and coat chicken an vegetables.
  • Serve immediately with rice, and sesame seeds sprinkled on top


  1. Chicken: If using chicken breast, slice thin strips roughly the same length so that they cook evenly.  Alternatively you can buy chicken breast that’s already cut into strips.
    •  If pressed for time, using a store bought BBQ chicken and shredding the breast meat with two forks I a great way to get this lemon chicken stirfry on the table even quicker. 
  2. Chicken Stock/Broth: you can use pre made, or make you own with a bullion cube (stock cube) dissolved in boiling water. Because the stock/broth is also a flavour base for the sauce using a quality one is ideal.  Alternatively you could use vegetable stock however it will lack a bit of flavour.  Using water is a no-no as it just doesn’t have any flavour and will produce a bland and boring lemon sauce.
  3. Soy Sauce: this adds flavour and depth to the sauce.  I like to use Light Soy Sauce, however regular would also work.  Avoid dark soy sauce as its too strong.
  4. Garlic Paste, Ginger Paste and Chilli Paste: These are the base flavours of the sauce.  Even though there is chilli, its not a dominant flavour.  You can use fresh garlic, ginger and chilli or a punchier hit of flavour, or the ones that come in a tube or jar which I tend to find are a little less punchier but are more convenient.
  5. Lemon Juice: Fresh lemon juice is best as it provides sharpness and freshness.  However if you have lemon juice from a bottle, that will work too.
  6. Sweetener: I use a granulated sweetener that measures like sugar and my go to one is Lakanto Monkfruit Golden.  However any granulated sweetener that measures like sugar will work the same as it will dissolve in the hot liquid.
  7. Cornflour/Cornstarch: this is used to thicken the sauce and make it sticky so that it coats the chicken without running off. 
  8. Spiciness: For a little extra spiciness, add an extra half a teaspoon of chilli paste, or alternatively sprinkle dried chilli flakes on top to serve.
  9. Nutritional information does not include rice


Calories: 335kcal | Carbohydrates: 21g | Protein: 58g | Fat: 3g | Fiber: 3g | Sugar: 5g