Chicken and Green Olive Stir-Fry with Preserved Lemon

Name: Chicken and Green Olive Stir-Fry with Preserved Lemon
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) boneless, skinless chicken breast halves, cut into ¾-inch (2 cm) cubes; 1 cup (150 g) pitted green olives, halved if large; ½ piece (40 g) preserved lemon, rinsed, pitted, and finely chopped (rind and inner flesh only); 4 cloves (20 g) garlic cloves, minced; 3 tablespoon (45 ml) extra-virgin olive oil, divided; ½ cup (120 ml) low-sodium chicken broth; ¼ cup (60 ml) dry white wine; ¼ teaspoon (½ g) red pepper flakes (optional); to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A bright, tangy Mediterranean stir-fry that marries the salty punch of green olives and preserved lemon with tender chicken breast and aromatic garlic. Quick enough for weeknight dinner, distinctive enough to feel special. Serve over rice or with crusty bread to soak up the lemony pan sauce.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings

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Steps

Before you start

Pat chicken dry with paper towels so it browns properly
Pit the green olives if whole, or drain if brined
Rinse and finely chop the preserved lemon (discard seeds and white pith, use only the rind and inner yellow flesh)
Have all ingredients prepped and within arm's reach before you start cooking

1
Heat the pan
- Place a large skillet or wok over medium-high heat and let it warm for 1 minute.
- Add 1½ tablespoons (22 ml) of olive oil.
- The oil should shimmer and move easily across the pan surface.
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Ready when: Oil shimmers and moves across pan with a tilt
Tip: Do not skip preheating—the hot pan is essential for browning the chicken quickly and evenly.
2
Sear the chicken
- Add half the cubed chicken to the hot pan in a single layer.
- Do not stir for 2 minutes to allow browning.
- Stir once and cook another 1–2 minutes until the pieces are lightly golden on two sides but not fully cooked through.
- Transfer to a plate.
- Repeat with the remaining 1½ tablespoons (22 ml) oil and the rest of the chicken.
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Ready when: Chicken is light golden and opaque on the outside but still pale in the center
Tip: Cooking in two batches prevents crowding, which causes steaming rather than browning. Chicken will finish cooking in the sauce.
3
Cook garlic and spices
- Return the pan to medium heat.
- Add the minced garlic and red pepper flakes (if using).
- Stir constantly for 30 seconds until fragrant but not browned.
- The garlic should become pale golden.
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Ready when: Garlic is pale golden and fragrant
Tip: Lower heat to medium to prevent garlic from burning. Burnt garlic tastes bitter and ruins the dish.
4
Deglaze the pan
- Add the white wine (¼ cup / 60 ml) and scrape the bottom of the pan with a wooden spoon to loosen any browned bits.
- Let the wine reduce by half, about 1 minute.
- The liquid should be noticeably reduced in volume.
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Ready when: Wine is reduced by half and slightly thickened
Tip: This step builds flavor by incorporating the caramelized bits stuck to the pan. Don't skip it.
5
Add broth and olives
- Pour in the chicken broth (½ cup / 120 ml) and add the green olives and chopped preserved lemon.
- Stir well to combine.
- Return the seared chicken and any accumulated juices to the pan.
- Stir to coat everything evenly.
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Ready when: All ingredients are submerged and well mixed
Tip: Add the chicken back with any juices on the plate—those juices are flavorful and help finish cooking the meat.
6
Simmer and finish cookingOven 165°F / 75°C
- Bring the liquid to a gentle simmer over medium heat.
- Cook uncovered for 3–4 minutes, stirring occasionally, until the chicken is cooked through.
- The internal temperature at the thickest point should reach 165°F (74°C).
- The sauce should coat the back of a spoon lightly.
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Ready when: Chicken is opaque throughout with no pink inside; meat is tender; sauce lightly coats a spoon
Tip: Use a meat thermometer to check doneness. If you don't have one, cut the largest piece in half—it should be white throughout with no pink.
7
Season and taste
- Remove from heat.
- Taste the dish carefully.
- The preserved lemon and olives are already salty, so season gently with kosher salt and freshly ground black pepper.
- Add a pinch at a time, stir, and taste again to avoid over-salting.
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Ready when: Flavors are balanced and not overly salty
Tip: Remember that olives and preserved lemon both contribute salt—be restrained with additional seasoning.
8
Serve
- Transfer the chicken and sauce to a serving bowl or platter.
- Garnish with fresh flat-leaf parsley if desired.
- Serve immediately over steamed rice, with couscous, or alongside crusty bread to soak up the tangy sauce.
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Tip: The parsley adds a fresh, bright contrast to the rich, savory stir-fry. Don't skip it if you have fresh herbs on hand.

Good to know

Tips

Preserved lemon is the star of this dish. Look for it in Mediterranean, North African, or specialty grocery stores. It's worth seeking out—the flavor is irreplaceable and instantly elevates simple ingredients.
This stir-fry is best served right away while the sauce is warm and the chicken is at its most tender. If you must hold it, keep it on a warm plate covered loosely with foil for no more than 10 minutes.
Pair with a crisp white wine like Albariño or Sauvignon Blanc, or a light red like Pinot Noir for a Mediterranean dinner feel.
Double the sauce recipe if you plan to serve this over rice or couscous—the bread soaking up the lemony pan sauce is one of the best parts.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes, stirring occasionally and adding a splash of broth or water if the sauce has thickened. Do not freeze—the olives and chicken texture may suffer.

Substitutions

pitted green olives → Castelvetrano olives or Picholine olives. Both are buttery and mild compared to briny varieties. Adjust quantities to your salt preference.
preserved lemon → Finely grated zest of 1 lemon plus 1 tablespoon of lemon juice mixed with ¼ teaspoon salt. Not identical, but provides the bright, citrusy, salty character. Use this combination if you cannot find preserved lemon.
dry white wine → Dry vermouth or additional chicken broth. Vermouth adds herbal notes; broth is more neutral. Either works, though wine adds the most complexity.
fresh flat-leaf parsley → Fresh mint or cilantro. Mint brings coolness; cilantro adds a different herbaceous edge. Both pair well with the Mediterranean flavors.