Why am I telling you this? Well, to be honest, it's a lead-in to the less-than-perfect photos of this lemon chicken stir-fry. The pictures might verge on horrendous, but really, that should come as no surprise to me since I snapped them with an iPhone over a time frame of approximately 30 seconds under artificial kitchen light at 7:30 pm when I was starving and just ready to eat after a long day. Did I know that they were far from perfect? Yes. Did I care? Not so much.
There are so many food blogs out there with beautifully styled photos taken with fancy cameras, complete with rustic props and serving dishes, cute forks, and perfect lighting. I love these blogs. I love looking at mouthwatering, inspired food photography. Can I just throw it out there though? This is clearly not one of those blogs and I don't think it ever will be. You do know where to find all of those beautiful, lovely blogs, right? I'm sure you do. If not, start with smitten kitchen and joy the baker. Beautiful, right? But please don't look for it here. Focus on the yummy recipes, or just keep coming back because you kind of like me. Deal? Please?
It's not that I don't prioritize my blog, because I do. I keep coming back, right? I really do love sharing my recipes and ideas and thoughts here! I just don't prioritize perfectionism here, because my blog is not my wellbeing, it's not my job or my source of income, and it simply can't take up a whole lot of my time. So, yeah, the photos take a hit. But that's okay, right? Because while it's not beautiful, this lemon chicken stir fry was pretty freaking delicious. If you love lemon -- and you must love lemon for this -- you will love this stir fry. It's pretty simple and easy, but the citrus-y flavor and onions puts a twist on your everyday chicken stir fry.
It's a healthy and light dinner served over brown rice. Steam up some broccoli and you have a complete, nutritious meal in half an hour. I used chicken thighs, but you could also use breasts (and I don't always say that... sometimes I'm adamant about sticking to thighs... with this though, either one works!) Here's how to make it:
Cut up about 2 pounds of chicken thighs or chicken breasts into bite-sized pieces. Trim the chicken of fat. Season with salt and pepper.
Chop half an onion and mince 3 cloves of garlic.
For your "sauce", mix together 2 tbsp of low sodium soy sauce, 1 teaspoon of toasted sesame oil, and 1 tbsp honey. Set aside.
Heat 2 tbsp of extra virgin olive oil in a large skillet over medium heat. Add onion.
Cook, stirring occasionally, until the onion is starting to become translucent, about 4-5 minutes.
Then add the garlic, and cook for another 30 seconds or so.
Now, turn heat to medium high. Add the chicken.
Cook, stirring occasionally (but not constantly).
Cook until the chicken is starting to brown and cook through, about 5 minutes.
Turn the heat back to medium and add the sauce. Continue cooking, stirring occasionally, until chicken is cooked through, another 3-5 minutes.
Turn heat to medium low and add the juice and zest of one lemon.
Mix everything together over medium low heat for another minute or 2, until well combined.
Serve over brown rice. Top with diced green onions and serve with lemon wedges.
Lemon Chicken Stir-Fry
Adapted from Food and Wine Magazine
-2 lbs boneless, skinless chicken thighs or breasts, trimmed of fat and cut into bite-sized pieces
-1/2 yellow or white onion, diced
-3 cloves garlic, minced
-2 tbsp extra virgin olive oil
-2 tbsp low sodium soy sauce
-1 tsp toasted sesame oil
-1 tbsp honey
-Salt and pepper
-The juice AND zest of one lemon
-Diced green onion for serving
-Cooked brown rice for serving
-Heat olive oil over medium high heat in a large skillet.
-Add onion and cook until it's starting to become translucent, about 4-5 minutes.
-Add garlic and cook for another 30 seconds or so.
-Turn heat to medium high. Season chicken with salt and pepper then add to the skillet.
-Cook, stirring occasionally (but not constantly), until the chicken is starting to brown on all sides and cook through, about 5 minutes.
-Meanwhile, mix the soy sauce, sesame oil, and honey in a small bowl.
-Pour the sauce into the skillet and turn heat back to medium. Stir-fry until the chicken is cooked through, another 3-5 minutes.
-Turn heat to medium low and add the zest and juice from 1 lemon. Mix everything together over medium low heat for another minute or 2, until well combined.
-Serve over brown rice. Top with diced green onions. Serve with lemon wedges.