Lemon chicken and rice stir-fry

(24 ratings)

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Lemon chicken and rice stir-fry
Lemon chicken and rice stir-fry
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

    plus marinating time
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Lemon chicken and rice stir-fry only takes 20 mins and is perfect for making with the kids if you're trying to teach them some new skills in the kitchen. The marinade is made with lemon juice, passata, soy sauce, ginger paste and garlic, meaning it's full of flavour. This stir-fry is the perfect midweek meal for the whole family.


  • 200g chicken, cut into small strips
  • 1tbsp sunflower oil
  • 200g cooked rice pouch
  • 100g frozen peas
  • 100g sugar snaps
  • 100g sweetcorn or baby corn chopped
  • 1-2 spring onions, chopped
  • 1tbsp sesame seeds

For the marinade:

  • 2tbsp tomato pasta sauce, passata or tomato puree
  • 2tbsp reduced salt soy sauce
  • 1tsp ginger paste
  • 1tsp garlic paste
  • Juice lemon (add the zest if you like)

Add some red chillies chopped to give the marinade a fiery kick of spice.


  1. Put all the marinade ingredients into a non-metallic bowl and add the chicken. Leave to marinate, until ready to cook.
  2. Add the oil to a wok or deep frying pan and fry the chicken. Reserve the marinade. Stir-fry for 3-4 mins, then add the veg and stir-fry for a further 2-3 mins.
  3. Add the rice and the reserved marinade, along with 2-3tbsp water and stir-fry until piping hot. Toss the spring onion through the rice and serve sprinkled with the sesame seeds.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 204(kcal)
  • Fat 7.0g
  • Saturates 1.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(24 ratings)

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