Total Time
Prep 15 mins
Cook 15 mins

(Diabetic Friendly) I really enjoy stir frys and this one is really good with the addition of the lemon juice. I usually put this on brown rice. Easy, tasty and healthy!

Ingredients Nutrition


  1. In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
  2. Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.
  3. Add lemon juice, parsley, salt and pepper; toss to combine well and serve.


Most Helpful

I made this last night and served over pasta for a little change. Really enjoyed the flavor of the dish with the lemon and and parsley but we thought that it was a little dry. Would have preferred to have a bit more sauce. Not a problem though next time we will add chicken broth and cornstarch to make a quick sauce. Will be adding this one to my favorites cookbook and making again in the future.

invictus April 21, 2009

I substituted the veg oil for sesame oil, changed the mushrooms to broccoli, added 3 T terrayaki sauce, and 1 can of water chestnuts for some extra crunch.

IndyRob October 02, 2012

This was delicious! Zesty and fresh while maintaining the integrity of the vegetables. I served it with warm tortillas and some reduced fat shredded cheese to make fajitas. This has been a frequent request by my non veggie loving boys! YUM!

M. Cita March 31, 2012

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