Simple Chicken Stir Fry

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.   In this one the soy sauce and the sesame oil share the stage with bright lemon, and that’s pretty much it.

vertical overhead lemon chicken and scallion stir fry

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.

Lemon and Scallion Chicken Stir Fry / Mia / Katie Workman /

What to Serve with Lemon and Scallion Chicken Stir Fry

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 Clean and Spicy Asian Greens, Asian Bok Choy, or Sesame Asparagus and Shiitake Mushrooms.

Even simply sautéed green beans or broccoli or some other plain vegetable to round out the meal.  And rice of course, whatever kind you like.

Lemon and Scallion Chicken Stir Fry / Mia / Katie Workman /

Pssst….do you know how to cook perfect rice on the stove?  Some people find this questions nervous-making.  If you’ve never really felt like you’ve mastered the art of fluffy, non-sticky rice, click here for the scoop (and for a video!).

Once you have all of the ingredients prepared, this stir fry (like most stir frys) take less than 10 minutes to go from stove to table.  Have that rice ready to go, and make sure someone has set the table.

Japanese Meatballs with Ponzu Glaze

If you like the look of those Japanese Meatballs with Ponzu Glaze, click here.

Other Stir Fry Recipes:

More stir fries? You got it:

And you may also want to know: How to Cook Perfect Rice on the Stove.

Like this recipe? Pin it to your favorite board on Pinterest.

Pin This

Lemon and Scallion Chicken Stir Fry

A simple chicken stir fry for a weeknight dinner.
Yield: 6 People
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 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


  • 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.
  • 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.

Nutrition Information

Calories: 252kcal | Carbohydrates: 6g | Protein: 31g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 144mg | Sodium: 640mg | Potassium: 486mg | Fiber: 2g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 2mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved


  1. 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!!

  2. 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. 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.

Rate & Comment

Recipe Rating