SF Recipe #7: "Lemon" Chicken Stir-Fry

After 3+ years of marriage and a number of so-so outcomes, I finally created a Sean-Friendly stir-fry that we both really like. I mean, it's not just good, but "woah" good!

“Lemon” Chicken Stir-Fry

Soy, Peanut, Tree nut, Gluten, Corn, & Citrus-Free

1. Heat 3 T canola oil in wok over medium-high heat. Add 2-4 cloves of garlic, diced. Fry until light brown, then add 1 lb. chicken pieces.

2. Brown chicken in oil/garlic.

3.· Add sliced carrots, 1/4 c. water. Bring to a boil.

4. When carrots are al dente, add 1 T sesame oil and 1/2 t. kosher salt.

5. Add sliced bell peppers, mushrooms, green onions, and more water, if necessary. Cook to just barely tender.

6. Reduce heat to low. Stir in 1 t. lemongrass and fry 3-5 minutes to warm and blend flavors.

7. Spoon over cooked rice, and enjoy!