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Conveniently cut for easy meal preparation, these Chicken Strips are moist, tender, and juicy. Available either pre-marinated with vinegar, oil, and italian herbs, or without marinade, these Chicken Strips are perfect for family fajita night or italian cooking.
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Lemon Chicken Stir-Fry
Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
1/2 cup reduced-sodium chicken broth
3 tbsp reduced-sodium soy sauce
4 tsp flour
1 tbsp canola oil
1 lb boneless chicken breast strips
10 oz mushrooms, halved or quartered
1 cup diagonally sliced carrots, ( ¼ 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 tbsp chopped garlic
Grate 1 teaspoon lemon zest.
Mix lemon juice with broth, soy sauce, and flour in a bowl.
Heat oil in a skillet over medium-high heat.
Cook 4 to 5 minutes until cooked through, stirring occasionally.
Transfer to a plate.
Add mushrooms and carrots to the pan.
Cook about 5 minutes until carrots are tender.
Add snow peas, scallion whites, garlic and the lemon zest.
Cook 30 seconds, stirring.
Add broth mixture to the pan.
Cook 2 to 3 minutes, stirring, until thickened.
Add scallion greens, chicken, and any juices.
Cook 1 to 2 minutes until heated through, stirring.
Total Time: 1 hour and 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 1 to 4 hours
4 tbsp canola oil, divided
2 tbsp lemon juice
1-1/2 tsp seasoned salt
1-1/2 tsp dried oregano
1-1/2 tsp ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper flakes, optional
1-1/2 lbs boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional toppings: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
Combine 2 tablespoons oil, lemon juice and seasonings in a large resealable plastic bag.
Add the chicken strips.
Seal and toss to coat.
Refrigerate for 1 to 4 hours.
Upon removing chicken from the refrigerator, saute peppers and onions in remaining oil in a skillet until crisp-tender.
Remove and keep warm.
Add chicken to the skillet. Discard marinade.
Cook chicken over medium-high heat for 5-6 minutes or until no longer pink.
Return pepper mixture to pan.
Spoon filling down the center of tortillas.
Serve with desired toppings.
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