Rice, Rice Zest-Baby

Lemon Chicken Stir-Fry atop Fragrant Jasmine Rice

35 minutes
Serves 4
DinnerChinese
Herb's take

Tonight, we’re wokking on sunshine with a citrusy chicken stir-fry inspired by Chinese classics (but with a zesty, scientific twist). High heat means fast flavor, and you’ll discover how acid and heat transform chicken from bland to grand.

Ingredients

Yield
4

Instructions

  1. 01
    Rinse jasmine rice under cold water until the water runs clear. Combine rice with 2 1/2 cups water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 more minutes. Fluff with a fork.
  2. 02
    In a medium bowl, toss chicken strips with 1 tablespoon soy sauce and 1 tablespoon cornstarch until evenly coated.
  3. 03
    In a small bowl, whisk together lemon zest, lemon juice, chicken broth, remaining 2 tablespoons soy sauce, honey, and remaining cornstarch until smooth.
  4. 04
    Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering.
  5. 05
    Add chicken in a single layer. Stir-fry until just cooked through and lightly golden, about 3-4 minutes. Remove chicken to a plate.
  6. 06
    Add remaining 1 tablespoon vegetable oil to the empty wok. Stir-fry garlic, ginger, and white parts of the scallions for 45 seconds, until fragrant.
  7. 07
    Return chicken to the wok. Pour in the lemon sauce mixture and sprinkle in red pepper flakes. Stir constantly, scraping the bottom, until the sauce thickens and chicken is coated, 2 minutes.
  8. 08
    Drizzle in sesame oil and toss to combine.
  9. 09
    Taste and season with salt and pepper as needed.
  10. 10
    Serve chicken and sauce over fluffy jasmine rice. Garnish with green parts of scallions.

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