Best 6 Lemon Chicken Stir Fry Weight Watchers Recipes

Those looking to enjoy the delicious flavors of lemon chicken stir fry without compromising their weight loss goals can rejoice, as there are numerous Weight Watchers-friendly recipes available. These recipes typically utilize leaner cuts of chicken, heart-healthy oils like olive oil, and incorporate an array of vegetables to boost nutritional value. Whether you prefer a classic stir fry or something with a unique twist, these recipes offer a delectable and guilt-free way to satisfy your cravings for this popular dish.

Let's cook with our recipes!

LEMON CHICKEN WITH BROCCOLI

Lemon Chicken with Broccoli image

Here's a super weeknight dinner the whole family will love-and it's ready in just 30 minutes. Thinly slicing the chicken will ensure it cooks quickly and evenly. Covering the pan when the broccoli cooks helps build up steam, bathing the florets in heat and cooking the tops that aren't in contact with the hot pan. You'll need 1 small to medium head of broccoli to produce enough florets and 1 lemon to yield enough zest and juice for this entrée. Round out the meal with a side of angel hair pasta, rice, or couscous to soak up the sauce.

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 Tbsp All-purpose flour
0.5 tsp Table salt divided
0.25 tsp Black pepper freshly ground
12 oz Uncooked boneless skinless chicken breast(s) thinly sliced
2 tsp Olive oil
1.5 cup(s) Fat-free reduced sodium chicken broth divided
2 tsp Minced garlic
2.5 cup(s) Uncooked broccoli small florets
2 tsp Lemon zest or more to taste*
2 Tbsp Fresh parsley chopped
1 Tbsp Fresh lemon juice

Steps:

On a plate, combine 1 1/2 Tbsp flour, 1/4 tsp salt, and pepper; add chicken and turn to coat.
In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning, until lightly browned and cooked through, about 5 minutes; transfer the chicken to a plate.
Put 1 cup of broth and the garlic in same skillet; bring the mixture to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add the broccoli; cover and cook for 1 minute.
In a small cup, stir remaining 1/2 cup broth, 1/2 Tbsp flour, and 1/4 tsp salt; add this mixture to the skillet and bring it to a simmer over low heat.
Cover and cook until the broccoli is crisp-tender and the sauce is slightly thickened, about 1 1/2 minutes. Stir in the chicken and the lemon zest; heat through.
Remove the skillet from the heat and stir in the parsley and lemon juice; toss to coat.
Serving size: 1 cup

Nutrition Facts : Calories 73 kcal

LEMON CHICKEN STIR FRY

Lemon Chicken Stir Fry image

This Healthy and Easy Lemon Chicken Stir Fry takes less than 30 minutes to make and tastes just as good as takeout - or better! Make this easy chicken stir fry next time you need a quick and healthy dinner!

Provided by Meghan McMorrow | Fox and Briar

Categories Dinner

Time 30m

Number Of Ingredients 15

Ingredients

¼ cup low sodium soy sauce
¼ cup honey
1 teaspoon lemon zest (one small lemon)
3 tablespoons lemon juice (1-2 lemons)
1 teaspoon toasted sesame oil
1 tablespoon grated ginger root
4 garlic cloves (minced)
1 teaspoon chili garlic sauce
1 ½ pounds chicken breast (Cut into 1 inch pieces)
⅓ cup corn starch
1 teaspoon salt
¼ teaspoon pepper
10 ounces green beans trimmed and cut in half
1-2 tablespoons vegetable oil
1 teaspoon sesame seeds (optional, for garnish)

Steps:

Whisk together all ingredients for the sauce, set aside.
Toss the chicken with the cornstarch, salt and pepper, until chicken is fully coated. Set aside.
Heat a sauté pan over medium high heat. Add one tablespoon of oil. Cook the green beans, stirring often, until starting to blister, 3-4 minutes. Remove from pan and reserve on a plate.
Add the second tablespoon of oil to the pan. Add the chicken, but do not overcrowd the pan. Cook in two batches if necessary. Cook chicken 3-4 minutes per side, until cooked through.
Add the green beans back to the pan with the chicken. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until chicken and green beans are fully coated and sauce has thickened. Garnish with sesame seeds and serve over rice if desired.

Nutrition Facts : ServingSize 1 Serving, Calories 382 kcal, Carbohydrate 36 g, Protein 39 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 109 mg, Sodium 1378 mg, Fiber 2 g, Sugar 21 g

LEMON AND GARLIC CHICKEN STIR-FRY

Lemon and garlic chicken stir-fry image

The complex Asian flavours in this stir-fry are made in only 30 minutes. Lemon and garlic throughout goes so well with all the components.

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

540 g Raw skinless chicken breast (buy 600g), fat trimmed, thinly sliced
2 tsp Fresh lemon rind finely grated
0.25 cup(s) Chicken stock (60ml)
2 tbs Lemon juice
1 tbs Soy sauce
2 tsp Honey
2 tsp Cornflour
1 tbs Sunflower oil
1 medium Red onion halved, cut into thin wedges
150 g Green beans halved
1 bunch(es) Broccolini cut into 5cm lengths
1 medium Zucchini halved lengthways, sliced
2 clove(s) Garlic crushed

Steps:

Place chicken and rind in a medium bowl and toss to coat. Combine stock, juice, soy sauce and honey in a small bowl. Mix cornflour and 1 tablespoon of water in a small bowl until smooth. Set aside.
Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the chicken for 2 minutes or until browned. Transfer to a plate. Repeat with remaining chicken, in 2 batches, reheating wok and adding 1 teaspoon oil each time.
Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 1 minute. Add beans, broccolini, zucchini and garlic and stir-fry for 2-3 minutes or until tender. Return chicken to wok with stock mixture and cornflour mixture. Stir-fry for 1 minute or until chicken is heated through and sauce has slightly thickened. Serve.

Nutrition Facts : Calories 121 kcal

LEMON CHICKEN STIR-FRY

Lemon Chicken Stir-Fry image

Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Serve with: Rice noodles or brown rice.

Provided by EatingWell Test Kitchen

Categories Healthy Stir Fry Recipes

Time 40m

Number Of Ingredients 11

Ingredients

1 lemon
½ cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
10 ounces mushrooms, halved or quartered
1 cup diagonally sliced carrots, (1/4 inch thick)
2 cups snow peas, (6 ounces), stems and strings removed
1 bunch scallions, cut into 1-inch pieces, white and green parts divided
1 tablespoon chopped garlic

Steps:

Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 13.7 g, Cholesterol 62.7 mg, Fat 6.6 g, Fiber 3.4 g, Protein 28 g, SaturatedFat 1.1 g, Sodium 554.7 mg, Sugar 5.3 g

LEMON AND GARLIC CHICKEN STIR-FRY

Lemon and garlic chicken stir-fry image

The complex Asian flavours in this stir-fry are made in only 30 minutes. Lemon and garlic throughout goes so well with all the components.

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

540 g Raw skinless chicken breast (buy 600g), fat trimmed, thinly sliced
2 tsp Fresh lemon rind finely grated
0.25 cup(s) Chicken stock (60ml)
2 tbs Lemon juice
1 tbs Soy sauce
2 tsp Honey
2 tsp Cornflour
1 tbs Sunflower oil
1 medium Red onion halved, cut into thin wedges
150 g Green beans halved
1 bunch(es) Broccolini cut into 5cm lengths
1 medium Zucchini halved lengthways, sliced
2 clove(s) Garlic crushed

Steps:

Place chicken and rind in a medium bowl and toss to coat. Combine stock, juice, soy sauce and honey in a small bowl. Mix cornflour and 1 tablespoon of water in a small bowl until smooth. Set aside.
Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the chicken for 2 minutes or until browned. Transfer to a plate. Repeat with remaining chicken, in 2 batches, reheating wok and adding 1 teaspoon oil each time.
Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 1 minute. Add beans, broccolini, zucchini and garlic and stir-fry for 2-3 minutes or until tender. Return chicken to wok with stock mixture and cornflour mixture. Stir-fry for 1 minute or until chicken is heated through and sauce has slightly thickened. Serve.

Nutrition Facts : Calories 121 kcal

LEMON CHICKEN STIR-FRY

Lemon Chicken Stir-Fry image

Loaded with tender chicken and lovely vegetables, this satisfying stir-fry goes from stovetop to tabletop in less than half an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

8 oz uncooked capellini (angel hair) pasta
1 tablespoon vegetable oil
1 lb boneless, skinless chicken tenders (not breaded), cut into 1-inch pieces
1 medium onion, cut into 8 wedges
2 cups small broccoli flowerets
1/2 cup sugar snap peas
1 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 teaspoon grated lemon peel
4 teaspoons cornstarch
1 1/2 teaspoons lemon pepper
1 cup cherry or grape tomatoes, cut in half

Steps:

Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Add chicken and onion; stir-fry 5 to 6 minutes or until chicken is brown.
Add broccoli and peas to chicken mixture. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
Stir together broth, thyme, lemon peel, cornstarch and lemon pepper in small bowl; stir into chicken mixture. Cook over medium-high heat 1 to 2 minutes or until sauce is thickened and vegetables are coated.
Stir in tomatoes; cook until thoroughly heated. Serve over pasta.

Nutrition Facts : Calories 425, Carbohydrate 55 g, Cholesterol 70 mg, Fiber 5 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg

Tips:

Mise en place: Before you start cooking, gather all your ingredients and utensils. This will help you stay organized and prevent scrambling during the cooking process.
Use fresh ingredients: Fresh vegetables, herbs, and chicken will give your stir-fry the best flavor.
Marinate the chicken: Marinating the chicken in a flavorful sauce before cooking will help it stay moist and tender.
Cook the chicken over high heat: This will help it brown quickly and evenly.
Add the vegetables in stages: Cook the vegetables that take longer to cook first, then add the ones that cook more quickly.
Don't overcrowd the wok: If you overcrowd the wok, the vegetables will not cook evenly.
Stir-fry until the vegetables are tender-crisp: You don't want to overcook the vegetables, or they will become mushy.
Add the sauce at the end: This will help prevent the sauce from burning.
Serve immediately: Stir-fries are best served immediately, while they are still hot.

Conclusion:

Lemon chicken stir-fry is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. It is packed with fresh vegetables and lean protein, and the lemon sauce is light and flavorful. This recipe is also Weight Watchers-friendly, so you can enjoy it without guilt. With a few simple tips, you can make a stir-fry that is both delicious and nutritious.