Lemony Chicken Stir-Fry
© Christina Holmes

Lemony Chicken Stir-Fry


Bright and lemony, this superfast chicken stir-fry makes an excellent weeknight dinner.


  1. 2 tablespoons extra-virgin olive oil
  2. 1/2 onion, finely chopped
  3. 3 garlic cloves, minced
  4. 2 pounds skinless, boneless chicken breasts or trimmed thighs, cut into 3/4-inch pieces
  5. 1 tablespoon soy sauce, plus more for seasoning
  6. 1/4 teaspoon toasted sesame oil
  7. Kosher salt
  8. Freshly ground pepper
  9. 1 tablespoon plus 1 teaspoon finely grated lemon zest
  10. 2 tablespoons fresh lemon juice
  11. 1 scallion, thinly sliced
  12. Steamed rice, for serving
  1. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the garlic and cook for 1 minute. Add the chicken and cook over moderately high heat, stirring occasionally, until browned all over, 3 minutes. Stir in the soy sauce and sesame oil, season with salt and pepper and stir-fry until the chicken is cooked through, 3 minutes longer. Remove from the heat and stir in the lemon zest and lemon juice. Season with salt, pepper and soy sauce. Transfer the chicken to a platter, top with the sliced scallion and serve with rice.

Suggested Pairing

Medium-bodied California Sauvignon Blanc.