The lemon oil chicken stir fry has a bright and tangy lemon citrus flavor, complemented by the mild fruitness of olive oil. The garlic adds depth and earthiness to the dish, while the capsicums, spring onions, and green beans provide crunch and freshness. This dish is a well-balanced, one-pan meal that is sure to please.
Ingredients
- 500g chicken breast, sliced into thin strips
- 1/4 cup HVOC Lemon Olive Oil, plus 2 tbsp for pan.
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp dried thyme
- Salt and pepper to taste
- 2 capsicums, sliced into thin strips
- 3 spring onions, diced and sliced tops for garnish
- 1 cup sliced green beans
- sesame seeds for garnish
- 1 cup jasmine rice
Instructions
- In a large bowl, whisk lemon olive oil, soy sauce, garlic, thyme, salt and pepper. Add the sliced chicken and stir to coat.
- In a large pan or wok, heat 1 tbsp of lemon olive oil over high heat. Add the chicken to the pan and stir-fry until browned and cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add another tbsp of lemon olive oil and stir-fry the capsicum, spring onions, and green beans until softened, about 3-4 minutes.
- Return the chicken to the pan and stir-fry for another minute until combined.
- Remove from heat and sprinkle with spring onion tops and sesame seed. Serve over rice. Enjoy!