Cookwith

Name: Summer Wok-Seared Chicken with Fresh Herbs and Lemon
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-size pieces; 1 tbsp soy sauce; 1 tbsp dry sherry or white wine; 1 tsp cornstarch; 1/2 tsp kosher salt; 1/4 tsp ground white pepper; 2 tbsp neutral oil (grapeseed or canola); 1 cup sugar snap peas, trimmed; 1/2 red bell pepper, sliced thin; 1 small zucchini, halved and sliced into half-moons; 2 cloves garlic, thinly sliced; 1-inch piece fresh ginger, julienned; 1/2 small red onion, sliced; Zest of 1 lemon; 1 tbsp lemon juice; 1/4 cup fresh basil leaves, torn; 2 tbsp fresh mint leaves, torn; 2 tsp toasted sesame oil (for finishing); Cooked jasmine rice, to serve (optional)

Summer Wok-Seared Chicken with Fresh Herbs and Lemon

NuttyPlum7075

This wok-seared chicken is designed for hot summer nights—quick, vibrant, and bursting with freshness. The velveting technique keeps the chicken juicy-tender, while high-heat stir-frying delivers smoky flavor and crisp-tender veggies. Lemon, basil, and mint bring bright, cooling notes, perfectly balancing the seared chicken and seasonal vegetables. This dish is both light and satisfying, ideal for beating the heat and getting dinner on the table fast. Serve over jasmine rice for a complete meal, or enjoy it solo for a lower-carb plate.

Ingredients

Instructions

In a bowl, combine chicken pieces with soy sauce, sherry, cornstarch, salt, and white pepper. Mix well and let marinate for 10 minutes (this is velveting for tenderness).
Meanwhile, prepare all vegetables and aromatics. Set near the stove.
Heat a wok or large heavy skillet over high heat until just smoking. Add 1 tbsp oil, swirl to coat. Add half the chicken and stir-fry, tossing constantly, until browned and just cooked through (2-3 min). Transfer to a plate. Repeat with remaining chicken and oil.
Return wok to high heat. Add garlic, ginger, and onion. Stir-fry 30 seconds until fragrant. Add snap peas, bell pepper, and zucchini. Stir-fry 2-3 minutes until just tender but still crisp.
Return chicken and juices to wok. Add lemon zest and juice. Toss to combine and heat through, about 1 minute.
Remove from heat. Add basil, mint, and toasted sesame oil. Toss gently to coat.
Serve immediately over jasmine rice if desired. Garnish with extra herbs and a wedge of lemon.