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Lemon & Ginger Chicken Stir-Fry

Lemon & Ginger Chicken Stir-Fry

By: Naomi Sherman

Perfect for a quick dinner the kids will love, this sweet and tangy stir-fry has none of the usual heat. You can mix and match your stir-fry vegetables to suit what you have on hand or what your family prefers.



Prep time

Cook time



  • 750g chicken thighs, boneless, skinless, cut into bite-size pieces
  • 2 tbsp light-flavoured oil
  • 3 garlic cloves, finely chopped
  • 1 tbsp grated ginger
  • 2 medium zucchinis, cut into large chunks
  • 1 red capsicum, sliced
  • 1 red onion, cut into thin wedges
  • 2 tbsp honey
  • ¼ cup coconut aminos or soy sauce
  • ¼ cup lemon juice
  • 1 cup sugar snap or snow pea pods


  • Heat chicken and oil in a frying pan.
  • Brown chicken in batches if necessary, then remove from the pan.
  • Add garlic and ginger to the pan and cook quickly before adding the zucchini, capsicum and onion and cooking until just tender.
  • If you feel like they are starting to stick or burn, add a splash of water to the pan.
  • Whisk the honey, coconut aminos and lemon juice together in a small jug.
  • Return the chicken to the pan and add the sauce mixture.
  • Toss the stir-fry until all ingredients are coated in the sauce, and it has thickened slightly.
  • Toss the pea pods through right at the end so that they become just cooked.
  • Serve with rice or noodles.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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