This simple stir-fry is a healthy version of Chinese take-out. I mean that as a compliment! It doesn’t have the complexity of an authentic Chinese recipe, but it draws flavor from some of the cornerstones of Chinese cooking–fresh ginger, scallions, sesame oil, and soy sauce (or in my case, gluten-free Tamari.) The addition of lemon zest and juice makes this a perfect meal for Spring.
I followed the recipe almost exactly, with the minor addition of dried red pepper flakes to lend some spice. Next time I might let the chicken brown a little more before adding the tamari and sesame oil just to enhance the color and texture. I served this dish with a side of brown rice and asparagus sauteed in sesame oil. It wasn’t knock-your-socks off amazing, but it was simple and satisfying, and definitely more nutritious than take out. Be generous with the scallions–they are a key ingredient, not a garnish!
Lemony Chicken Stir-Fry via Fine Cooking