Lemonystirfrysauce Recipes

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LEMONY STIR FRY SAUCE



Lemony Stir Fry Sauce image

Make and share this Lemony Stir Fry Sauce recipe from Food.com.

Provided by Mudflower

Categories     Sauces

Time 5m

Yield 2-3 serving(s)

Number Of Ingredients 6

1/4 cup lemon juice
1 teaspoon lemon zest
1/4 cup chicken broth
1 tablespoon soy sauce
2 tablespoons sugar
1 teaspoon cornstarch

Steps:

  • Stir all ingredients together in a measuring cup (preferably with a pour spout).
  • Once you have cooked your veggies and/or chicken in a wok/skillet, add the sauce and cook on medium-high heat until thickened to your liking.

LEMON STIR FRY SAUCE



Lemon Stir Fry Sauce image

Make and share this Lemon Stir Fry Sauce recipe from Food.com.

Provided by CatRep2

Categories     Sauces

Time 5m

Yield 1 cup, 2-3 serving(s)

Number Of Ingredients 5

1/4 cup lemon juice, plus
1 teaspoon lemon zest
1/4 cup chicken broth
1 tablespoon soy sauce
2 tablespoons sugar

Steps:

  • Combine all in a 1-cup measuring cup.

Nutrition Facts : Calories 66.2, Fat 0.3, SaturatedFat 0.1, Sodium 596.6, Carbohydrate 15.5, Fiber 0.3, Sugar 13.6, Protein 1.7

LEMON STIR-FRY SAUCE



Lemon Stir-fry Sauce image

This came from the back of a bag of "Bird's Eye Farm Fresh Mixtures, Asparagus Stir-Fry With Pasta" to which I added boneless chicken breasts. Nevertheless, when I looked on their site, and searched and searched, I could not find the recipe. I decided to post it as much for my future reference as well as your enjoyment. This was nice and light and a great change from the traditional teriyaki taste we have become accustomed to.

Provided by Leah K.

Categories     Sauces

Time 13m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 teaspoon chicken bouillon granule
2/3 cup water
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon soy sauce
2 -3 tablespoons lemon juice
capers (optional)
red pepper flakes (optional)

Steps:

  • Dissolve cornstarch and subsequently bouillon in water and blend with remaining ingredients.
  • Add to your recipe instead of prepared stir-fry sauce.
  • Cook, stirring until thick and clear.

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  • Heat 1 Tbsp. oil in wok over medium-high heat. Add chicken pieces and cook, stirring, until cooked through. Remove chicken to a plate. Discard any juices and return wok to stove-top.
  • Heat a bit more oil in a wok over medium heat. Add garlic, ginger, green onion and red pepper flakes and cook, stirring, for 30-45 seconds (do not allow to burn). Add onion and bell pepper slices. Cook, stirring regularly, until tender-crisp. Add lemon sauce and cook for 1 minute. Return chicken to pan and scatter with bok choy. Cook, tossing, until bok choy is wilted and sauce is thickened.


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