A vibrant and flavorful stir fry combining tender chicken with colorful vegetables in a tangy Cajun-inspired sauce.
Slice the chicken into thin strips and coat them evenly with Cajun seasoning.
Let the chicken sit for a few minutes after seasoning to absorb the flavors.
Heat half of the vegetable oil in a wok over medium-high heat and stir fry the chicken in batches until browned and cooked through. Remove from the wok and set aside.
Avoid overcrowding the wok to ensure even cooking.
Add the remaining oil to the wok and stir fry the onion until it begins to soften. Then add the bell peppers and continue to stir fry until the vegetables are tender-crisp. Remove from the wok and set aside.
Cut the vegetables into uniform sizes for even cooking.
In a small bowl, mix the lemon juice, sugar, and cornstarch with a little water to form a smooth sauce mixture.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Melt the butter in the wok over medium heat, then add the sauce mixture. Stir continuously until the sauce thickens.
Keep stirring to prevent the sauce from sticking to the wok.
Return the chicken and vegetables to the wok, tossing them in the sauce until well coated and heated through.
Serve immediately to enjoy the dish at its freshest.
Serve the stir fry hot, garnished with a sprinkle of additional Cajun seasoning if desired.
Pair with steamed rice or noodles for a complete meal.
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