Lemony Chicken Stir-Fry

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This was light delicious and comes together really quickly it is from Food and Wine February 2014. Be sure to have EVERYTHING prepped and ready because it assembles quickly. I changed the order of directions to cook chicken first as the onions cook really quickly -- I think that it really cooked faster then the actual directions. Served over TJ's Frozen Jasmine Rice --ready in 3 minutes --nice sticky rice. Also we used chicken thighs.
  1. 2 tablespoons extra-virgin olive oil
  2. 1/2 onion, finely chopped
  3. 3 garlic cloves, minced
  4. 2 pounds skinless, boneless chicken breasts or trimmed thighs, cut into 3/4-inch pieces
  5. 1 tablespoon soy sauce, plus more for seasoning
  6. 1/4 teaspoon toasted sesame oil
  7. Kosher salt
  8. Freshly ground pepper
  9. 1 tablespoon plus 1 teaspoon finely grated lemon zest
  10. 2 tablespoons fresh lemon juice
  11. 1 scallion, thinly sliced
  12. Steamed rice, for serving
  13. In a large skillet, heat the olive oil. Add the chicken and cook over moderately high heat until brown about 3 min -when I turned the chicken over I added the onions and the garlic for the last minute. 
  14. Stir in the soy sauce and sesame oil, season with salt and pepper and stir-fry until the chicken is cooked through, 3 minutes longer. 

  16. Remove from the heat and stir in the lemon zest and lemon juice. Season with salt, pepper and soy sauce. 

  18. Transfer the chicken to a platter, top with the sliced scallion and reserved 1 t lemon zest and serve over rice.

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