Lemon Chicken is a popular dish that's available on almost any Chinese take-out menu. The problem with the restaurant version is that it can be a very heavy meal because of the coating on the chicken. With this recipe, we discovered a way to infuse a bright lemon flavor into the chicken, while keeping it light.
Instead of breading and frying the chicken pieces, we used a citrusy lemon marinade to coat the chicken, followed by a quick skillet saute. If you are a fan of lemon and citrus flavor, this is one dish you are going to love. We served this with two varieties of rice, Jasmati and brown, and both tasted great.
The prep time for this dish was only and 10 minutes, followed by a quick 10-20 minutes to marinate, and cook time is right around 15 minutes. Super fast, with a light and bright flavor. Enjoy!!
Zest and Juice of 1 Whole Lemon
1/3 cup Chicken Stock
1/3 cup Soy Sauce
2 TB Brown Sugar
2 TB Honey
2 tsp Sriracha Chili Sauce
2 TB Cornstarch
2 lbs Chicken Breast, cut into bite sized pieces
1 tsp Sesame Oil
2 tsp Peanut Oil
2 tsp Fresh Ginger, minced
1 TB Minced Garlic
2 Green Onions, chopped for garnish
1 TB Toasted Sesame Seeds for garnish
Mix the lemon zest, juice, chicken stock, soy sauce, brown sugar, honey, chili sauce and cornstarch in a glass bowl. Add the chicken pieces to the mixture and marinate for 10-20 minutes.
Heat the sesame and peanut oils in a large skillet. Add ginger and garlic and saute about 1 minute. Add the chicken pieces, reserving the marinade, and saute the chicken until cooked through , about 5 minutes.
Add the reserved marinade to the skillet and simmer until the sauce has reduced and thickened, about 5 - 6 minutes. If the sauce is too thick, add one or two tablespoons of chicken broth and stir to combine.
Serve on Jasmati or brown rice and sprinkle with green onions and sesame seeds. Serves 6-8.