If you’re craving something light, fresh, and packed with flavor, this Lemon Basil Chicken Stir Fry is a must-make. It’s a colorful medley of crisp-tender veggies and thinly sliced chicken tossed in a bright, citrusy sauce made with fresh lemon juice and fragrant basil. This recipe is a go-to in our kitchen for busy weeknights because it’s quick to prep, comes together in one pan, and tastes like something you’d order at a restaurant—but even better. Serve it over rice and top with a sprinkle of sesame seeds for a nourishing dinner everyone will love.
BONUS: the pans I used for this recipe make the whole thing go so smoothly, and clean up a breeze!
Lemon Basil Chicken Stir Fry
Ingredients for the Sauce:
- ½ cup vegetable broth or stock
- ¼ cup fresh-squeezed lemon juice (about 2 lemons)
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons cornstarch
- ½ teaspoon granulated sugar or honey
Ingredients for the Stir Fry:
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1½ lbs chicken breast, thinly sliced
- 1 white onion, thinly sliced
- 2 cups broccoli florets, chopped
- 2 medium carrots, peeled and sliced into matchsticks
- 1 bell pepper, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 5 cloves garlic, minced
- 2 cups thinly sliced fresh basil, plus more for garnish
Ingredients for Serving:
- Steamed brown or white rice
- Toasted sesame seeds
Directions:
- Slice chicken breasts into thin strips (butterfly first, then slice). Add to a medium bowl, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side, until cooked through. Remove chicken and set aside on a plate.
- While the chicken cooks, prep your vegetables: slice the onion, carrots, bell pepper, and zucchini.
- In the same skillet, add the remaining 1 tablespoon olive oil. Add onions and carrots, and sauté for 2–3 minutes. Then add bell pepper, garlic, broccoli, and zucchini. Cook for another 5 minutes, stirring frequently.
- In a small bowl, whisk together all sauce ingredients until cornstarch is dissolved.
- Return the chicken to the skillet. Pour the sauce over the stir fry and bring to a boil. Reduce heat and simmer for 3–4 minutes, until the sauce thickens. Stir in the fresh basil.
- Spoon stir fry over steamed rice. Top with extra basil and toasted sesame seeds. Enjoy!
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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