My F&W
quick save (...)
Lemony Chicken Stir-Fry
© Christina Holmes

Lemony Chicken Stir-Fry

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE

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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.