2 tbsp extra virgin olive oil
½ onion, finely chopped
3 garlic cloves, minced
2 lbs skinless, boneless chicken breast or trimmed thighs, cut into ¾” pieces
1 tbsp soy sauce plus more for seasoning
¼ tsp toasted sesame oil
kosher salt and fresh ground pepper
1 tbsp plus 1 tsp finely grated lemon zest
2 tbsp fresh lemon juice
1 scallion, thinly sliced
steamed rice for serving
In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the garlic and cook for 1 minute. Add the chicken and cook over moderate high heat, stirring occasionally, until browned all over, 3 minutes. Stir in the soy sauce and sesame oil, season with salt and pepper and stir fry until the chicken is cooked through, 3 minutes or longer. Remove from heat and stir in the lemon juice. Season with salt and pepper and soy sauce. Transfer the chicken to a platter, top with sliced scallion and serve with rice.
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