Zucchini and chicken lemony stir fry

These days I am in a mood for light (or at least light-tasting) food. So yesterday night I decided to go for some lemony chicken stir-fry. I added in some zucchini to get my daily dose of vegetables and did a bit of a no fats lemony sauce on the side to satisfy cravings for something tasty and creamy. A simple yet delicious dinner (or lunch).

Zucchini and chicken lemony stir fry

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 2-3 Servings


  • 2 chicken breasts
  • 4-5 zucchini
  • 1 lemon
  • 1 glass stock
  • 2 bay leaves
  • salt
  • pepper
  • sugar
  • EVOO


  1. First I warmed up a wok. In the mean time I sliced up the chicken into not too thin slices. Then I poured a bit of olive oil in the wok and short after I added 2 bay leaves and the chicken. Next, I sliced the zucchini and added them to the pan. I seasoned with some pepper and salt and I let it cook for a bit. Then it was time for lemon. I cut a lemon in half. I thinly sliced one half and the added the quartered slices into the wok and I squeezed the other half in a small pot. While the chicken and zucchini was cooking I prepared a lemon sauce not much different than the one from Chinese restaurant only much healthier (well at least I think). To the lemon juice I added about a glass of stock, 2 spoons of flour and a pinch of sugar to counteract the acidity. I kept stirring the sauce until it thickened up, should only take a couple of minutes. When the chicken and the zucchini were thoroughly cooked I served them up with the sauce on the side.
  2. Turned out pretty good and springy!

This entry was posted in Chicken and Rabbit, Entrée and tagged , . Bookmark the permalink.

One Response to Zucchini and chicken lemony stir fry

  1. Our Eyes Eat First says:

    sooo good! chicken and zucchini are a great combo! bay leaves always work with chicken – kudos to you for using them!

Comments are closed.