Tuesday, February 11, 2014

Lemony Chicken Stir-Fry

adapted from Food & Wine Magazine FEB 2014

This is so simple to make, please try it:

2 tbsps. extra virgin olive oil
1/2 onion, finely chopped
3 garlic cloves, minced
2 lbs. skinless, boneless chicken breasts, cut into 1/4" pieces
1 tbsp. soy sauce, plus more for seasoning
1/4 tsp. toasted sesame oil
Kosher salt and freshly ground pepper
1 tbsp. plus 1 tsp. finely grated lemon zest
2 tbsps. fresh lemon juice
1 scallion, thinly sliced
Steamed rice, for serving

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.

I served ours with fresh greens beans cooked in butter, chopped garlic, sliced almonds, salt & pepper.

This was SO delicious!!  I think what made it more fun to eat is that my son helped cook it.  He has picked up the love for cooking since he's left home and it was so neat to see him in action.  I appreciated his expertise :)

Enjoy your week and savor every moment.

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