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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:

1. 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.
2. 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.
3. While the chicken cooks, prep your vegetables: slice the onion, carrots, bell pepper, and zucchini.
4. 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.
5. In a small bowl, whisk together all sauce ingredients until cornstarch is dissolved.
6. 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.
7. 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!