Lemony Chicken Stir-Fry

Submitted by teresas

"Found this in the February 2014 Food and Wine magazine...it's by chefs Todd Porter and Diane Cu..."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 tablespoons extra virgin olive oil
• 1⁄2 onion, finely chopped
• 3 garlic cloves, minced
• 2 lbs boneless skinless chicken breasts, cut into 3/4 inch pieces (you can use thighs)
• 1 tablespoon soy sauce, plus more for seasoning
• 1⁄4 teaspoon toasted sesame oil
• salt and pepper
• 1 tablespoon finely grated lemon zest, 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.
2. Add the onion and cook over moderate heat, stirring until softened, 4 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the chicken and cook over moderately high heat, stirring occasionally, until browned all over, 3 minutes.
5. 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.
6. Remove from the heat and stir in the lemon zest and lemon juice.
7. Season with salt, pepper and soy sauce.
8. Transfer the chicken to a platter, top with the slice scallion and serve with rice.

Reviews

[Annacia]

Well, lets just start with the fact that I made 2 serving and ended up eating it all for dinner last evening. It was that good! I did skip the sesame oil only because I just couldn't justify buying a bottle for 1/4 tsp of oil when it's something that I never use. I put it on brown rice with some string beans for a bit of veg. Excellent flavor and texture and made in a flash. I just have to join the other reviewers and say, BRAVO.

 

[Ariane T.]

this is what you sing for your supper

 

[karen]

What a wonderful recipe. I used bone-in chicken thighs, but removed most of the skin and cut the meat off the bones before cooking...and I think that helped make the meat so tender. The flavor of the sauce was wonderful too. I did use regular sesame oil (bottle didn't say toasted) and didn't have any scallions for garnish. Will make this one again!

 

[Artandkitchen]

Thanks a lot for sharing this wonderful recipe which made our lunch today. We loved all the flavors and the lemon zest made the difference. I served this over rice and topped with thin sliced scallions and little extra lemon zest. As side dish I added some stir fried red bell peppers (with onion, soya sauce and roasted sesame oil). Super delicious! Thanks!

 

[MarraMamba]

Fabulous recipe, we all loved it. Flavor, flavor, flavor.