30-Minute Lemon Ginger Chicken Stir Fry
A vibrant Asian-inspired stir fry featuring tender chicken strips tossed with earthy mushrooms, crisp bell peppers, and fresh spinach in a bright lemon-ginger glaze. The sauce combines fresh lemon juice and zest with soy sauce and shredded ginger, creating a perfect balance of citrusy brightness and savory depth. Quick-cooking and healthy, this dish works beautifully for weeknight dinners when you want something fresh and flavorful without heavy sauces.
Ingredients
- 3 tablespoons lemon juice, fresh
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons fresh ginger, peeled and finely shredded
- 2 teaspoons lemon zest, grated
- 1 teaspoon sugar or Splenda sugar substitute
- 1 tablespoon water
- 2 teaspoons cornstarch
- ¼ teaspoon pepper, freshly ground
- 8 ounces chicken breasts, cut in half inch strips
- 2 teaspoons vegetable oil
- 8 ounces fresh mushrooms, thinly sliced
- ½ large red bell pepper, thinly sliced
- 2 large garlic cloves, mashed
- 1 6 ounce bag spinach
Instructions
- 1
Mix lemon juice, soy sauce, sherry, ginger, lemon zest, and sugar in a small bowl for sauce
- 2
Whisk water and cornstarch together and add to sauce, whisk until combined
- 3
Cut chicken into strips and sprinkle with pepper
- 4
Heat wok over medium high heat for one minute
- 5
Add oil and tilt to coat wok
- 6
Add chicken and stir fry for 2 minutes
- 7
Add mushrooms, bell pepper and garlic, stir fry until mushrooms are browned at edges
- 8
Add sauce and cook until reduced to glaze
- 9
Mix in spinach and toss for one minute
Tips
Have all ingredients prepped before heating the wok since stir frying moves quickly and ingredients can overcook if you pause to chop.
Don't overcrowd the wok - cook in batches if doubling the recipe to maintain high heat for proper searing.
Add spinach at the very end and toss briefly just until wilted to keep its bright color and tender texture.
Good to Know
Refrigerate up to 2 days in airtight container. Reheat gently in skillet over medium heat.
Prep all vegetables and make sauce up to 4 hours ahead. Cook chicken fresh for best texture.
Serve immediately over steamed rice or noodles while hot and vegetables are crisp.
Common Mistakes
Don't add spinach too early to avoid overcooking and wilting completely
Keep heat high during stir frying to avoid steaming the ingredients
Substitutions
FAQ
Can I use frozen mushrooms instead of fresh?
Fresh mushrooms work best as frozen ones release too much water and won't brown properly. If using frozen, thaw completely and pat very dry first.
What if I don't have a wok?
A large skillet or saute pan works fine. Use the largest pan you have and keep heat high to mimic wok cooking conditions.
How long will this keep in the refrigerator?
Store leftovers up to 2 days refrigerated. The vegetables will soften slightly but it's still delicious reheated gently in a skillet.