This lemon chicken recipe is packed with flavor, incredibly fast, and absolutely delicious!
With tender chicken pan-fried to perfection and tossed with a tangy-sweet lemon sauce, everyone can be a lemon lover!
Serve over rice for a complete and satisfying weekday meal.
The easiest lemon chicken sauce.
Speaking of Chinese food, lemon chicken! Always so soft, perfectly sweet and tangy.
At home, my family loves this easy lemon chicken recipe. 4 simple ingredients that you probably already have. You can make the perfect lemon sauce with just broth, cornstarch, sugar and lemon juice.
I like to keep it simple, but if you want, you can add a few cloves of garlic when frying the chicken.
how to make chicken tenders
Have you ever eaten a stir-fry and wondered how the meat is so tender? velvet.
The meat (beef or chicken) is marinated in a combination of egg whites, cornstarch, oil, and often other additives like vinegar. It’s also used in many other stir-fry favorites like beef)!
how to make lemon chicken
- Dice chicken breast and toss with egg mixture (according to recipe below).
- Combine chicken and fry until golden brown.
- Add the sauce and simmer until thickened. Toss with chicken and serve.
Garnish with lemon slices, green onions or chives, and sesame seeds.
It is best served over rice or noodles with fresh vegetables such as sesame bok choy or simply steamed broccoli.
leftovers
Lemon chicken is a great dish to make ahead of time or split into 2 batches so you have plenty of leftovers.
better than takeout
Did your family love this lemon chicken recipe? Leave a comment and rating below!
lemon chicken
This easy lemon recipe is a sweet and tangy favorite that’s made in under an hour.
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Add chicken, eggs, cornstarch and soy sauce to a bowl and mix. Marinate in the refrigerator for a minimum of 15 minutes or a maximum of 1 hour.
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In a small bowl, combine sauce ingredients.
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In a large skillet, heat vegetable oil over medium-high heat. Remove chicken from egg mixture and allow excess egg to drip off. discard the marinade.
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Add the chicken in batches to the pan and cook until browned, about 5 minutes.
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Stir the sauce well to fully incorporate the cornstarch. Pour into pan with chicken.Simmer over low heat for 3-4 minutes until thickened
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Garnish with sesame seeds, thinly sliced green onions, and, if desired, lemon wedges.
chicken: Freeze chicken for 15 minutes before slicing for easier handling (optional). Chicken thighs work well in this recipe.
lemon: Fresh lemon juice works best for this recipe. If using fresh lemons, add 1/2 teaspoon of lemon zest to the sauce for extra lemon flavor.
vegetable: You can add vegetables to this chicken, asparagus and green beans. Remove chicken from pan and set aside. Cut the vegetables and put them in the pan. Fry for a few minutes until soft and crisp. Add chicken and sauce and continue cooking as directed.
For crispy chicken, the marinated chicken is dusted with cornstarch and fried at 350°F for 4-5 minutes. Thicken the sauce and mix it with the chicken.
calorie: 258 | | carbohydrates: twenty twog | | protein: 27g | | obesity: 6g | | saturated fat: 1g | | Polyunsaturated fat: 2g | | Monounsaturated fat: 2g | | Trans fat: 0.03g | | cholesterol: 114mg | | sodium: 814mg | | potassium: 474mg | | fiber: 0.2g | | sugar: 13g | | Vitamin A: 95IU | | Vitamin C: 6mg | | calcium: 16mg | | iron: 1mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
course chicken, main course
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