Last weekend, we had lots of snow here in Vancouver. My family was not able to leave the house on Saturday due to the road conditions. Sunday was much better and me and my husband were able to go grocery shopping. I only bought the basic necessities such as bread, yogurt, some vegetables and fruits. On Thursday, I was pressed for time and was looking for a quick and easy dish to make for dinner. Luckily, I stumbled upon this lemony chicken stir fry recipe from “Food and Wine”. This recipe has easy to find ingredients. Chicken thighs/breasts and lemons are very common ingredients that I already had in my kitchen. In this simple lemony chicken stir fry dish, the chicken pieces were stir fried with the aromatics and then flavored with soy sauce, sesame oil, lemon juice and lemon zest. The result was a simple, fast and rewarding dish. I served it with steamed broccoli and rice. Enjoy!

Cooking Tips for Perfect Stir Fry

To achieve a great stir fry, prep is key. Start by slicing your chicken into uniform pieces. This ensures even cooking and helps everything come together nicely. Marinate the chicken in soy sauce and a bit of lemon juice for about 15 to 30 minutes before cooking. This adds a deeper flavor and tenderizes the meat. When you’re ready to cook, make sure your pan or wok is hot. A high heat will help sear the chicken quickly, keeping it juicy. Don’t overcrowd the pan; if you have a lot of ingredients, cook them in batches. This prevents steaming and gives you that signature stir fry texture. Stir frequently, but let the chicken sit for a few moments to develop a nice sear. Lastly, add the aromatics, like garlic and ginger, towards the end of cooking to keep their flavors vibrant. A quick toss with the sauce at the end will coat everything evenly, giving you a dish that’s bursting with flavor.

Serving Suggestions and Pairings

This lemony chicken stir fry is versatile and pairs well with a variety of sides. Steamed jasmine or basmati rice is a classic choice, soaking up the delicious sauce. You could also serve it over quinoa for a healthier option with added protein. For a more colorful plate, consider adding a side of sautéed bell peppers or snap peas. These veggies not only complement the dish visually but also enhance the crunch factor. If you want to elevate the meal, sprinkle some toasted sesame seeds or chopped green onions on top just before serving. This adds a layer of flavor and a nice pop of color. If you are feeling adventurous, try serving the stir fry in lettuce wraps for a fun twist. This makes for a refreshing meal and is perfect for those looking to cut down on carbs. Finally, don’t forget to have some extra lemon wedges on the side for those who like a zesty kick.

Frequently Asked Questions

Can I substitute chicken thighs with another protein?

Absolutely, you can use chicken breasts if you prefer. If you’re looking for something different, tofu or shrimp work great too, just adjust the cooking time accordingly.

How do I store leftovers from this stir fry?

Let the stir fry cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for about 3 to 4 days.

Can I make this dish ahead of time?

You can prep the ingredients like chopping the vegetables and marinating the chicken a day in advance. Just cook it fresh when you’re ready to eat for the best flavor and texture.

What should I serve with this lemony chicken stir fry?

Steamed rice or quinoa pairs nicely with this dish. Adding some steamed broccoli or snap peas on the side not only looks great but adds to the nutrition too.

What are common mistakes to avoid when making stir fry?

One common mistake is overcrowding the pan, which can lead to steaming instead of searing. Also, make sure your pan is hot enough before adding the chicken to get that nice, juicy texture.

Lemony Chicken Stir Fry

Liza Agbanlog

Enjoy tender chicken thighs stir-fried with fragrant garlic and zesty lemon for a bright, flavorful dish that's quick and satisfying. It's a weeknight winner!

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Servings servings

Calories 360 kcal

Ingredients

2 tablespoons olive oil
1 small onion ,chopped
3 cloves garlic ,minced
2 lbs skinless, boneless chicken thighs , cut into bite-size pieces
1 tablespoon soy sauce
1/4 teaspoon sesame oil
Kosher salt and freshly ground black pepper
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 green onion ,thinly sliced

Instructions

Heat the olive oil in a large skillet over moderate heat. Add the onion and cook, stirring, until softened, about 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 the skillet from the heat and stir in the lemon zest and lemon juice. Season to taste with salt, pepper and soy sauce.
Sprinkle with the sliced green onion and serve with rice.

Notes

Recipe source: foodandwine.com

Nutrition

Calories: 360kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 4gCholesterol: 120mgSodium: 400mgFiber: 1gSugar: 1g

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