Lemony Chicken Stir-Fry

5.0
(2,261)
4 Reviews

Bright and lemony, this superfast chicken stir-fry makes an excellent weeknight dinner. Slideshow: Quick and Delicious Stir-Fry Dishes 

By
Todd Porter and Diane Cu
Todd Porter & Diane Cu
Todd Porter and Diane Cu

F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says.

Food & Wine's Editorial Guidelines
Updated on January 31, 2014
Total Time:
30 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 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

Directions

  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.

    Lemony Chicken Stir-Fry
    © Christina Holmes

Suggested Pairing

Medium-bodied California Sauvignon Blanc.

Originally appeared: February 2014

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