Peppery Lemon and Chicken Stir-Fry

Peppery Lemon and Chicken Stir-Fry
Prep time
Cook time
Total time
For a quick meal with lots of peppery <g class="gr_ gr_37 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="37" data-gr-id="37"><g class="gr_ gr_36 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="36" data-gr-id="36">flavor</g></g>, cook up this delicious stir fry in just 15 minutes.
Serves: 4
  • 1 tablespoon olive oil, plus 2 teaspoons extra
  • 1 lb (500g) skinless boneless chicken thighs, chopped
  • 4 garlic cloves, minced
  • ½ teaspoon cracked black pepper
  • 2 tablespoons chopped fresh mint
  • ½ teaspoon sambal oelek (chili paste)
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon salt
  • 1 large red pepper, sliced
  • 1 medium zucchini, sliced
  • ⅓ cup pine nuts, toasted
  • 2 teaspoons lemon juice
  1. Combine 1 tablespoon of the oil, chicken, garlic, pepper, mint, sambal oelek, zest and salt in a medium bowl
  2. Heat the extra oil in a large frying pan over high heat
  3. Add the chicken mixture and cook, stirring occasionally for 5 to 8 minutes or until cooked and lightly browned
  4. Add the peppers and zucchini and stir fry for 3 to 5 minutes or until crisp and bright
  5. Stir in the pine nuts and lemon juice
Serving Suggestion: Serve with buttered couscous, crisp potato wedges or hot penne pasta.