Lemon and Scallion Chicken Stir Fry

A simple stir fry for a weeknight dinner.

Serving Size: 6

Lemon and Scallion Chicken Stir Fry / Mia / Katie Workman / themom100.com
There is not much to this stir fry, but over the years I find I prefer a simpler stir fry, with fewer ingredients and cleaner flavors than one muddled up with ½ dozen sauces and spices.   And even as I type that I think, hey, this would also be good with some more sesame oil, or some hoisin sauce or oyster sauce added in……so I guess I just like stir frys, and this one happens to be on the simple side.

This stir fry doesn’t really even have vegetables in it, a generous handful of scallion pieces aside, so you’ll want to serve it with some sautéed green beans or broccoli or some other vegetable to round out the meal.

Lemon and Scallion Chicken Stir Fry


  • 2 tablespoons vegetable or canola oil
  • ½ cup minced onion
  • 1 tablespoon minced garlic
  • 2 pounds skinless, boneless chicken thighs, cut into ¾-inch pieces
  • 3 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • Kosher salt and freshly ground pepper to taste
  • 2 lemons, zested and juiced (juice strained)
  • 5 scallions, trimmed and cut into 1-inch pieces
  • Hot cooked rice for serving (any kind)

1. Heat the oil in a very large skillet or a wok over medium-high. Add the onion and stir fry for 2 minutes. Add the garlic and stir fry for another 30 seconds, until you can smell the garlic. Turn the heat to high and add the chicken, stirring frequently for 5 or 6 minutes until browned and almost cooked throughout. Drizzle over the soy sauce and sesame oil, season with salt and pepper, and stir in the scallions, cooking for 2 more minutes, until the scallions soften and chicken is cooked through.

2. Remove from the heat and stir in the half of the lemon zest and all of the strained juice. Taste and add more zest as desired, and salt and pepper as needed. Serve over the hot rice in a shallow serving platter.

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4 thoughts on “Lemon and Scallion Chicken Stir Fry”

  1. Lisa Welch says:

    Hi Katie,

    I made this tonight and it was lovely. Thank you! I have two little suggestions, if you don’t mind. One is that in the recipe it would be helpful (for people like me who aren’t careful advance readers) to note that the lemon zest should be divided, because in the instructions you suggest using only the zest of one lemon. To save dish washing I happily added the juice to the bowl where I’d zested two lemons… and then had to strain the zest back out again. And you were right, the zest of one was enough. The second is that ginger would be a welcome addition to this recipe. Next time I make it, which will be soon because it was very popular tonight, I will try that. My 7 year old son and I are big fans of your Mom 100 recipes (the ginger was his idea, to be honest). Thanks again.

    1. Katie Workman says:

      Thank you for these thoughts! So glad it was a hit. I almost always add ginger to every stir-fry too….I as exercising restraint for a super clean and lemony stir fry, but I agree, in general it would always make things a bit better.

  2. Emily Wooten says:

    I made it Saturday night and it was so good that I made it again on Thursday night. So good and so easy. Love it!!

    1. Katie Workman says:

      love to hear that!!

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