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Lemon chicken stir-fry

Serves 4

Quick to make, this has a great flavor. It's a simple dish so we paired it with wild rice and a green salad.

Ingredients

3 cups water
1-1/2 tbsp salt
1 tbsp (or more if you need it) extra light olive oil or avocado oil
1 large organic shallot, finely chopped
3 garlic cloves, pressed
1-1/2 pounds organic skinless, boneless chicken breasts or trimmed thighs
1 tbsp organic light soy sauce
¼ tsp toasted organic sesame oil
Kosher salt
Freshly ground pepper
1 tbsp plus 1 tsp finely grated organic lemon zest
2 tbsp fresh organic lemon juice
1 organic scallion, thinly sliced
Organic sesame seeds, toasted

Method

Mix water and salt in bowl and add chicken. Place in refrigerator and let brine for 8-15 hours.

Remove chicken from brine and rinse. Cut into ¾ inch pieces.

In large skillet, heat the oil over moderate heat. Add onion, stirring, until softened, about 4 minutes. Add the garlic and cook for 1 minute.

Add the chicken and cook over medium-high heat, stirring occasionally, until browned all over, about 3 minutes.

Stir in the soy sauce and sesame oil and season with salt and pepper. Stir-fry until the chicken is cooked through (165°F).

Remove from heat and stir in the lemon zest and juice. Check seasonings for taste.

Transfer the chicken to a serving dish and top with sliced scallion and toasted sesame seeds.

SD! Kitchen/June 2020


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