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Lemon Chicken & Vegetable Stir Fry

  • Author: Michelle
  • Yield: 4 serving 1x


Units Scale

For the lemon chicken sauce

  • 1/3 cup chicken broth
  • 1/4 cup lemon juice
  • 3 tbsp coconut aminos
  • 2 tsp coconut sugar
  • 2 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp arrowroot starch
  • Salt and pepper (omit pepper for AIP)

For the stir fry

  • 2 tbsp avocado oil
  • 1 cup carrots, sliced thin
  • 1 cup zucchini, chopped
  • 1 cup broccoli florets
  • Salt & pepper (omit pepper for AIP)
  • 1 tsp garlic powder
  • 2 tbsp arrowroot starch
  • 1 lb chicken breast, cubed
  • 2 tbsp green onion, chopped


  1. Prepare the sauce by combining in a small bowl and set aside.
  2. Using a large pan, heat the oil over medium heat. Add the vegetables and saute for 6-7 minutes or until tender. Lightly season and set aside.
  3. Season the chicken with salt and pepper, garlic powder and coat in the arrowroot starch. Add more avocado oil if needed to the pan and bring to medium-high heat. Add the chicken and cook for 3-4 minutes on each side or until the chicken is crisped.
  4. Add cooked vegetables and sauce to the pan and stir to coat. Simmer for 2-3 minutes to allow the sauce to thicken. The chicken should be cooked through to 165 F and the sauce should be thick.
  5. Serve topped with green onion over rice or cauliflower rice.



All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 274
  • Fat: 10.3g
  • Carbohydrates: 17.9g
  • Fiber: 2.1g
  • Protein: 27.2g