Lemon and Let Rice
Lemon Chicken Stir-Fry atop Fragrant Jasmine Rice
35 minutes
Serves 4
DinnerChineseNut-freeShellfish-free
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
- 01Rinse 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.
- 02In a medium bowl, toss chicken strips with 1 tablespoon soy sauce and 1 tablespoon cornstarch until evenly coated.
- 03In a small bowl, whisk together lemon zest, lemon juice, chicken broth, remaining 2 tablespoons soy sauce, honey, and remaining cornstarch until smooth.
- 04Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering.
- 05Add chicken in a single layer. Stir-fry until just cooked through and lightly golden, about 3-4 minutes. Remove chicken to a plate.
- 06Add remaining 1 tablespoon vegetable oil to the empty wok. Stir-fry garlic, ginger, and white parts of the scallions for 45 seconds, until fragrant.
- 07Return 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.
- 08Drizzle in sesame oil and toss to combine.
- 09Taste and season with salt and pepper as needed.
- 10Serve chicken and sauce over fluffy jasmine rice. Garnish with green parts of scallions.
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