Stir-Fried Lemon Chicken, more green garlic

I first had green garlic in the small mountain village of Huesca, above Somontano wine country in Spain. You can read the full account of our fabulous lunch in Huesca here. That was almost 10 years ago.

A few years later I saw it, for the first time, for sale here. I bought it all…. one bunch. It normally comes in a bunch of 4, much like green onions. It looks like green onions. For those who don’t know, green garlic is immature garlic, picked before the bulbs are formed. It has a mild, sweet garlic flavor. It’s all usable, including the dark green top.

Apparently I am not alone in my love of green garlic. Every year I have seen more and more of it. This year I have seen lots of it everywhere. I can actually put it on my shopping list and feel relatively confident of finding it!

Green garlic is different from garlic scapes, which are the flower bud of mature garlic. I have never seen a garlic scape here. It remains a mystery to me, like Panko bread crumbs.

If you do not have access to green garlic you can substitute 4 green onions or a small leek plus 1 clove garlic.

Stir-Fried Lemon Chicken

Total time: 25 minutes


  • 2 chicken breasts, cut into bite-size pieces
  • 1/2 red bell pepper, cut into strips, then strips in half
  • 4 green garlic, trimmed and sliced 
  • 2 tsp olive oil
  • 1/2 cup (4oz, 120ml) chicken stock
  • 3 tbs fresh lemon juice
  • 3 tbs dry sherry
  • 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water


  • Heat oil in large skillet.
  • Add pepper and sauté 3 minutes.
  • Add green garlic and sauté 5 minutes longer.
  • Remove vegetables to a plate.
  • Add chicken to skillet and sauté 5 minutes.
  • Add stock, sherry, lemon juice, cover and simmer 5 minutes.
  • Uncover, return vegetables to skillet and increase heat.
  • Add cornstarch to skillet and stir until thickened.

Print Recipe

We were playing today. We went out for lunch, then visited a castle with some friends from Minnesota. They’ve been staying near here, enjoying the French spring.

We’ve had a bizarre two weeks here. Two weeks ago it was beautiful, sunny and warm. I bought tomato plants.

The weather turned cool with a biting north wind and we had frost two mornings last week.

Last weekend was sunny and warm.

Last night it, once again, dipped down to freezing and is meant to do the same tonight.

I was complaining about the cold over lunch today. Our friends pointed out that they were going back to Minnesota on Monday…. Snow was forecast.

I stopped complaining.

On the other hand, they get to enjoy a second spring.

Maybe my tomatoes will get planted this weekend…. Or not.

Last update on April 26, 2017

4 thoughts on “Stir-Fried Lemon Chicken, more green garlic”

  1. Your dish looks lovely Katie. I am the opposite of you: I have never had green garlic, but we always get an abundance of garlic scapes. They have a very pungent garlic flavor and are delicious – my favorite way to make pesto. They are great in stir fries, pasta, stews, and they freeze beautifully. Too bad we could not “trade” from across the waters!

  2. You can buy green garlic at the market? Lucky you!! I only use some of the leaves from our planted garlic. I think there might be enough for this lovely lemon chicken dish. Maybe I’d better supplement the garlic greens with green onions so that there will still be enough leaves for the garlic to grow….

    How surprising that scapes aren’t sold at your market. What do French garlic farmers do with the flowers when they cut them off to encourage the bulbs to grow? Are they used as animal feed? (We often see scapes here in July. But they are a little tricky to cook; they can be a bit tough.)

  3. Ina, yes, that would be fun…. think of the lovely smells in the post offices lol

    Tanna, spring weather in particular. Lemon and garlic is the best. And, I don’t get Panko here (should I care?)

    Elizabeth, I used to grow garlic and I never had scapes. Here it’s planted in the fall and by mid-summer it’s well-formed and ready to pull – before any hint of flowering. I don’t grow it any longer because I can’t be bothered with a winter garden (garlic, leeks, Brussel sprouts….)

Comments are closed.

Share via
Copy link