Recipe of the Week – Stir-fried Lemon Chicken

Healthy Inspirations Coffs Coast Health Club

Serves 6

2 fat, 2 vegetable, 1 protein


  • 2 Tbsp coconut oil
  • 3 cups bean sprouts
  • 2 cloves garlic, minced
  • 2 tsp minced ginger
  • 6 chicken breasts, cut into strips
  • 4 spring onions, sliced
  • 1 cup snow peas, trimmed
  • 1/2 cup sliced red capsicum
  • 1 Tbsp soy sauce
  • 1 Tbsp lemon juice
  • 1 (170g) can bamboo shoots
  • 1/4 cup slivered almonds


  1. Heat 1 Tbsp oil in a wok over high heat. Add the bean sprouts and stir-fry for 1 to 2 minutes or until crisp. Remove from the wok and place on a large serving platter.
  2. Add the remaining oil to the wok and stir-fry the garlic and ginger for 30 seconds. Add the chicken and stir-fry for 4 to 5 minutes, ensuring all the chicken is cooked.
  3. Push the chicken up the sides of the wok and add the spring onions, snow peas and capsicum. Stir-fry for around 2 minutes.
  4. Combine the soy sauce and lemon juice, and add to the wok along with the bamboo shoots. Push the chicken back down to the centre of the wok and stir to combine all ingredients.
  5. To serve, place the chicken mixture over the bean sprouts and top with slivered almonds.


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