Lemon Chicken with Red Peppers and Snow Peas

Diana Adcock


I love this recipe-very light and fast. If you wish you can sub shrimp for the chicken, and I have been known to add a can of drained mandarin oranges to the mix.

★★★★★ 1 vote
15 Min
20 Min


4 tsp
vegetable oil,divided
1 1/2 c
thinly sliced sweet red bell peppers
1 1/2 c
snow peas, trimmed
1 small
onion, cut into thin strips or wedges
1 lb
boneless, skinless chicken breat, cut into thin strips
1/4 c
white rice flour
1 tsp
1 c
chicken stock
4 tsp
fresh lemon juice
2 tsp
1 tsp
vegetable oil
4 tsp
1 tsp
sesame oil
1 tsp
fresh lemon zest
2 clove
garlic, minced
2 tsp
chopped fresh parsley or cilantro


1Prepare vegetables, set aside.
2Place rice flour and salt in a medium mixing bowl, whisk to combine.
3Thinly slice chicken, toss with rice flour. Set aside.
4In a medium saucepan combine the chicken stock, lemon juice, sugar, sesame oil, cornstarch, 1 teaspoon vegetable oil, lemon zest and garlic.
5Whisking constantly, bring sauce mixture to a boil over medium high heat.
6Cook for 3 minutes or until sauce has thickened.
7Remove from heat and set aside.
8In a large skillet or wok heat 2 teaspoons vegetable oil over medium-high heat.
9Add peppers, snow peas and onions.
10Stir/toss constantly until tender/crisp, about 2-3 minutes.
11Using a slotted spoon remove to a large serving bowl, set aside.
12Add remaining 2 teaspoons vegetable oil.
13Add coated chicken strips, stir-fry for 8 minutes or until done. (8 minutes is the longest you want to cook your chicken unless it's cut thick)
14Using a slotted spoon remove chicken and place it on top of the pepper/snow pea mixture.
15Quickly reheat sauce.
16Pour half of the sauce over the chicken mixture-stir or toss well to combine.
17Reserve the rest of the sauce to serve at the table.
18Serve over hot white rice.
19You can easily sub shrimp for the chicken if you prefer.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese