Chicken Tarragon
Submitted by rich
Low-calorie chicken stir-fry marinated in soy sauce, lemon juice, and sesame oil, then tossed with garlic and fragrant tarragon. Light, bright, and on the table in under an hour.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minEast meets West in this lean little stir-fry that punches way above its weight.
Chicken breast gets a quick 15-minute soak in reduced-sodium soy sauce, lemon juice, and water. Just enough time for those flavors to sink in.
A flash in the wok with sesame oil and garlic, then a finish of tarragon brings an unexpected herbal sweetness that plays beautifully against the salty-sour marinade.
Pair it with orzo and pine nuts or a simple minted tomato sauté for a meal that feels restaurant-polished but stays firmly in weeknight territory.
Kitchen Tips
- Cut the chicken into thin, even slices so it cooks quickly and evenly in the wok
- Sesame oil burns easily, so keep the heat at medium and don’t walk away
- Dried tarragon works here, but if you can find fresh, use a tablespoon of it for an even more aromatic finish
Ingredients
Directions
Trim any fat from chicken; cut into cubes or thin slices.
In a medium-size bowl combine soy sauce, water, lemon juice and chicken; marinate 15 minutes.
In a non-stick pan or wok, heat oil and cook garlic 1 minute.
Add chicken and stir-fry until cooked on all sides.
Sprinkle in tarragon and pepper; stir to combine.
Serve with “Orzo and Pignoli” and “Minted Tomato Saute".
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