Lemon Sesame Chicken Stir Fry
Tags: Asian Chicken Dinner
- Stir Fry
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts cut in bite-sized pieces; note 1
- 1 onion diced
- 4 cups vegetables chopped (such as asparagus, bell peppers, mushrooms)
- ½ lemon sliced; seeds removed
- Sauce
- ½ cup chicken stock
- 1 lemon juiced; 2.5 tablespoons
- 1 tablespoon sesame oil
- 3 tablespoons brown sugar note 2
- 2 tablespoons soy sauce note 3
- 1 tablespoon cornstarch
- Garnish
- 2 teaspoons sesame seeds
- Cook the veggies- Add a tablespoon of olive oil to a non-stick pan over medium heat. Add the onion and cook for 3 or so minutes, until mostly cooked through. Add the remaining vegetables and lemon slices and cook for 5 minutes, until veggies are tender. Remove the veggies to a clean bowl.
- Cook the chicken- Add an additional tablespoon of olive oil to the pan. Add the chicken breasts and cook, stirring occasionally, for 5-7 minutes, or until chicken is cooked through.
- Prepare the sauce- Shake together the sauce in a jar or salad dressing shaker until no lumps remain, then add into the hot pan with the chicken. Cook for 1-2 minutes, or until sauce bubbles and just begins to thicken.
- Assemble and serve- Return the veggies to the pan and toss to coat in the sauce. Sprinkle with sesame seeds, and serve with rice.
- this is roughly 2 large chicken breasts; feel free to swap for boneless skinless chicken thighs.
- brown sugar can be swapped for your favorite sweetener; honey and maple syrup both work great
- I recommend reduced sodium soy sauce; swap for tamari, coconut aminos or liquid soy seasoning to make this recipe gluten-free
