Peppery Lemon and Chicken Stir-Fry
Peppery Lemon and Chicken Stir-Fry
Prep time
Cook time
Total time
For a quick meal with lots of peppery <g class="gr_ gr_37 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="37" data-gr-id="37"><g class="gr_ gr_36 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="36" data-gr-id="36">flavor</g></g>, cook up this delicious stir fry in just 15 minutes.
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 1 tablespoon olive oil, plus 2 teaspoons extra
- 1 lb (500g) skinless boneless chicken thighs, chopped
- 4 garlic cloves, minced
- ½ teaspoon cracked black pepper
- 2 tablespoons chopped fresh mint
- ½ teaspoon sambal
oelek (chili paste) - 1 teaspoon finely grated lemon zest
- ½ teaspoon salt
- 1 large red pepper, sliced
- 1 medium zucchini, sliced
- ⅓ cup pine nuts, toasted
- 2 teaspoons lemon juice
Instructions
- Combine 1 tablespoon of the oil, chicken, garlic, pepper, mint, sambal
oelek , zest and salt in a medium bowl - Heat the extra oil in a large frying pan over high heat
- Add the chicken mixture and cook, stirring occasionally for 5 to 8 minutes or until cooked and lightly browned
- Add the peppers and zucchini and stir fry for 3 to 5 minutes or until crisp and bright
- Stir in the pine nuts and lemon juice
Notes
Serving Suggestion: Serve with buttered couscous, crisp potato wedges or hot penne pasta.