Lebanese Spiced Stir-Fried Chicken with Seasonal Vegetables
A vibrant Lebanese-inspired stir-fry featuring tender chicken pieces tossed with seasonal vegetables and fragrant spices, delivering a quick, flavorful weeknight meal that honors traditional Middle Eastern flavors without relying on slow braising or pressure cooking methods.
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Overview
This Lebanese Spiced Stir-Fried Chicken with Seasonal Vegetables is a quick and flavorful dish that captures the essence of Middle Eastern cooking. Tender chicken is infused with aromatic Lebanese spices and stir-fried together with fresh seasonal vegetables for a vibrant, healthy meal perfect for busy weeknights.
Why you’ll love it
- Fast to prepare and cook, ready in just about 30 minutes.
- Uses fresh, seasonal vegetables to maximize flavor and nutrition.
- Authentic Lebanese spices enhance the flavor without requiring lengthy marinating or cooking.
- Versatile and easy to customize with your preferred vegetables.
Ingredient notes
Use boneless, skinless chicken thighs for juicy and tender meat that resists drying out during stir-frying. Seasonal vegetables such as bell peppers, zucchini, carrots, and green beans add color and crunch. Lebanese spice blends typically include ground cumin, coriander, cinnamon, and sumac; these spices add warmth and complexity. Fresh garlic and lemon juice brighten the dish.
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Serving & storage
Serve hot over fluffy rice or with warm flatbread. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until steaming hot. For best texture, avoid overcooking during reheating.
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Chef tips
- Pat chicken dry before seasoning to help it brown nicely.
- Use a high smoke point oil like olive or avocado oil for stir-frying.
- Cut vegetables uniformly for even cooking.
- Sumac adds a traditional tangy flavor if available; substitute with a squeeze of additional lemon if needed.
- Avoid overcrowding the pan to ensure ingredients stir-fry rather than steam.
Ingredients
- 500 g (1.1 lb)boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbspolive oil
- 1 mediumred onion, thinly sliced
- 2 clovesgarlic, minced
- 1 mediumred bell pepper, sliced
- 1 mediumzucchini, sliced
- 100 g (3.5 oz)carrots, julienned
- 100 g (3.5 oz)green beans, trimmed and halved
- 1 tspground cumin
- 1 tspground coriander
- ½ tspground cinnamon
- ½ tspground sumac (optional)
- Juice of ½lemon
- Saltto taste
- Freshly ground black pepperto taste
- Fresh parsley or cilantrofor garnish
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Equipment
- large non-stick frying pan or wok
- knife
- cutting board
- measuring spoons
- spatula
Nutrition per serving
- Calories320
- Protein35 g
- Carbs15 g
- Fat10 g
Step-by-step
Step 1
Pat the chicken pieces dry with paper towels to ensure a good sear. Season with salt, pepper, cumin, coriander, cinnamon, and optionally sumac; toss to coat evenly.
Step 2
Heat 1 tablespoon of olive oil in a large non-stick frying pan or wok over medium-high heat. Add chicken pieces in a single layer and cook without stirring for 3–4 minutes to brown on one side.
Step 3
Stir the chicken and continue cooking for another 3–4 minutes until cooked through and golden-brown. Remove chicken from the pan and set aside.
Step 4
Add remaining 1 tablespoon of olive oil to the pan. Add sliced onion and minced garlic, sauté for 1–2 minutes until fragrant and slightly softened.
Step 5
Add bell pepper, zucchini, carrots, and green beans. Stir-fry for 5–6 minutes until vegetables are tender-crisp.
Step 6
Return cooked chicken to the pan and toss everything together. Pour lemon juice over and adjust seasoning with salt and pepper if needed. Stir fry for another 1–2 minutes to meld flavors.
Step 7
Remove from heat and garnish with fresh parsley or cilantro before serving hot over rice or with flatbread.
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