Seattle DINING! logo


Pike Mkt recovery


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.


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


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

We've worked hard to upgrade this site. Click here to notify us of any problems we need to correct.



Subscription has its privileges - Each month Seattle DINING! publishes new features on new restaurants, food and beverage news from around the Northwest and special events. Don't miss out on these informative stories.

Sign up today for your FREE subscription and you'll get notification each month when the new issue comes on line. You'll also be the first to find out about special Seattle DINING! events.  What are you waiting for? Sign up now!

 Click here to sign up now!