With a fresh citrus flavour, these light chicken morsels make a great summer dish. Leave them to marinate in the refrigerator all day, and you can fry up a delicious meal in less than 15 minutes in the evening.

Although we often use sage to add a hint of it’s flavour to our lemon chicken stir fry In The Devil’s Kitchen, we also like to change things up. Try oregano, basil, or rosemary for different taste sensations.

If you like a strong lemony flavour, use lemon juice for the finish. But, if you’d rather have a less defined lemon flavour, you can substitute white wine or water.

 

Ingredients (Serves 2)

¼ cup lemon juice (1 large lemon)

1 tbsp olive oil

1 clove garlic, crushed

1 tsp crumbled dried sage (or other herb)

¼ tsp pepper

¼ tsp salt

½ lb (225g) chicken thigh meat, cut into bite-sized pieces

Finish

1 tbsp olive oil

2 tbsp lemon juice, white wine, or water

 

1. In a medium bowl, whisk together the lemon juice, olive oil, garlic, herb, pepper, and salt. Add the chicken pieces and toss until well coated.

2. Cover the bowl with wrap and place in the refrigerator. Let chicken marinate for at least 3 hours (You can make in the morning and leave to marinate all day).

3. Heat the finishing 1 tbsp oil in a frying pan over medium heat. With a slotted spoon transfer the chicken from the marinade to the frying pan. Stir fry for 10 minutes until lightly browned.

Note: For the first few minutes, the chicken will simmer in the marinade and juices that cling to the pieces. However, in a few minutes that will reduce and then you need to stir the chicken constantly to brown it evenly.

4. Add the remaining marinade and more lemon juice (or other liquid). With a spatula, scrape browned bits off the bottom of the pan and mix into the juices. Cook, stirring constantly, until the sauce reduces and slightly thickens (2-3 minutes).

Serve the chicken on a bed of rice and pour the pan sauce over it.