Chicken Lemon Walnut Stir Fry
A delicious lemony walnut stir fry filled with vegetables and full flavor. The recipe does not require soy and can work with either pre-cooked rotisserie chicken pieces or raw chicken. My favorite big taste quick-cook delight for dinner!
Equipment
- 1 cast iron wok or skillet
Ingredients
- 3 boneless chicken breast or 6 cups pre-cooked chicken, cut into bite-sized pieces
- 3 tsp high smoke point oil such as avocado oil (see suggested list below)
- 2 cups carrots, chopped in rounds or slices
- 1 1/2 cups celery, chopped in slices
- 1 yellow onion, diced
- 3 green onions, diced
- 1 cup walnuts, chopped
- 2 lemons, juiced and zested
- 2 tsp organic coconut aminos (or soy sauce if you can have soy – not required)
- ground pepper to taste
- 1 cup cauliflower rice, brown rice, or quinoa (not required)
Instructions
- Cut and measure all foods before heating pan and have ready to toss into mixture.
- Heat oil in wok over medium heat. The pan is ready when you place a few drops of water in the pan and it pops and sizzles on the pan. If it evaporates quickly, then the pan is too hot.
- Add raw chicken and cook until browned BEFORE you add vegetables, but if using pre-cooked chicken, add chicken AFTER vegetables are cooked.
- Put carrots, celery, and yellow onion into wok, stirring and cooking until golden and cooked to your preferred tenderness.
- Add green onions and walnuts, heating through.
- Place lemon zest (and pre-cooked chicken, if you did not use raw chicken) in pan and toss quickly until warmed through.
- Turn off heat.
- Add coconut aminos or soy sauce (or don’t if you prefer it without a soy flavor – you might add salt instead).
- Place in serving bowl, then drizzle the juice from the two lemons over the mixture and ground pepper to taste. Toss vigorously.
- Serve over cauliflower rice, brown rice, or quinoa.