10 Minute Lemon Chicken Stir-Fry

  • Yield: 2-3 servings 1x


  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 3/4 lb chicken cutlets, cut into 1/4-inch strips
  • 8 oz sugar snap peas
  • 1 tablespoon tamari or soy sauce
  • 3 tablespoons lemon juice
  • 1 heaping teaspoon local honey
  • 1/2 teaspoon ground black pepper
  • chopped green onions and lemon zest for garnish (optional)


  1. Heat olive oil in a large sauté pan or wok over medium heat.
  2. Add garlic and cook for 2-3 minutes until fragrant and soft.
  3. Turn heat to medium-high and and chicken. Brown, stirring occasionally, until chicken is almost cooked through about 5 minutes. Add sugar snap peas, tamari, lemon juice and honey. Cook 2-3 minutes more until sugar snap peas are warmed through. Finish by stirring in black pepper.
  4. Serve chicken and snow peas over cooked rice and garnish with chopped scallions and additional lemon zest.