Lemon chicken is a simple recipe with Chinese influences. Pair with steamed vegetables or fried rice.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup soy sauce
- 1 large egg
- ¼ cup lemon juice
- 2 tablespoons rice vinegar
- 2 teaspoons white sugar
- 1 teaspoon Chinese hot prepared mustard
- 4 skinless, boneless chicken breasts, cut into small chunks, or more to taste
- ½ cup cornstarch
- 2 tablespoons canola oil
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon cornstarch
Instructions
- Whisk soy sauce, egg, lemon juice, rice vinegar, sugar, and hot mustard together in a medium bowl. Add chicken, cover, and let marinate in the refrigerator for at least 1 hour.
- Remove chicken from marinade and toss in a large mixing bowl with 1/2 cup cornstarch. Be sure to coat thoroughly. Discard marinade.
- Heat oil in a large skillet over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, about 5 minutes per batch. Transfer to a tray covered with paper towels to absorb excess oil.
- Whisk chicken broth, lemon juice, honey, and cornstarch together in a medium saucepan. Bring to a boil; reduce heat and stir constantly until sauce becomes translucent and begins to thicken, about 10 minutes. Remove from heat and top cooked chicken with sauce.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 2 g |
| Sodium | 3991 mg |
| Sugars | 9 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This tastes even better than I expected it to. Savory and flavorful!