Lemony Chicken Stir-Fry

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

  • Total Time:
  • Servings: 4


  • 2 tablespoons extra-virgin olive oil
  • 1/2 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 pounds skinless, boneless chicken breasts or trimmed thighs, cut into 3/4-inch pieces
  • 1 tablespoon soy sauce, plus more for seasoning
  • 1/4 teaspoon toasted sesame oil
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon plus 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 scallion, thinly sliced
  • Steamed rice, for serving

How to make this recipe

  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.

Contributed By Photo © Christina Holmes Published February 2014

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471043 recipes/lemony-chicken-stir-fry 2014-01-11T00:54:07+00:00 Todd Porter and Diane Cu stir-frying|asian|chinese|4|fast|staff-favorite|weeknight-dinner february-2014 recipes,lemony-chicken-stir-fry 471043

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