Quick, easy and delicious, this lemon chicken stir fry is ready in the time it takes to cook the rice! Use any vegetables you like!
4boneless, skinless chicken thighscut in to bite-sized pieces
For the sauce:
1/4cupfreshly squeezed lemon juice
Zest of 1 lemon
1Tbspwhite or brown sugar
For the stir fry:
1 1/2Tbspcooking oil
3Tbspgreen onionthinly sliced, green and white parts
1/4tspred pepper flakes
1smallred, orange or yellow bell peppercored and seeds removed and thinly sliced
1smallonionhalved and thinly sliced
5-6baby bok choystem end removed and quartered
Cooked rice or noodlesfor serving
Sesame seedsfor garnish
Sliced green onionfor garnish
In a small bowl, stir together the sauce ingredients and set aside.
Prepare chicken and vegetables and have ready.
Heat 1 Tbsp. oil in wok over medium-high heat. Add chicken pieces and cook, stirring, until cooked through. Remove chicken to a plate. Discard any juices and return wok to stove-top.
Heat a bit more oil in a wok over medium heat. Add garlic, ginger, green onion and red pepper flakes and cook, stirring, for 30-45 seconds (do not allow to burn). Add onion and bell pepper slices. Cook, stirring regularly, until tender-crisp. Add lemon sauce and cook for 1 minute. Return chicken to pan and scatter with bok choy. Cook, tossing, until bok choy is wilted and sauce is thickened.
Spoon over cooked rice or noodles and garnish with sesame seeds and additional green onion.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
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