Quick Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Intermediate
Ingredients
For the Lemon Sauce:
- 1/3 cup fresh lemon juice
- 1/4 cup honey
- 2 tbsp light soy sauce
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, peeled and grated
- 1 tbsp cornstarch
- 1/4 cup Shaoxing wine (Chinese cooking wine)
For the Chicken:
- 800g (about 1.75 lbs) chicken breast fillets, cut into 2cm pieces
- 1/4 cup cornstarch
- 2 tbsp peanut oil
For Garnish and Serving:
- 4 spring onions, cut into 4cm lengths
- 1 lemon, sliced and quartered
- 1 tsp sesame seeds
- Steamed brown rice, to serve
- Sliced red chilli, to serve (optional)
Step-by-Step Instructions
-
Prepare the Lemon Sauce
In a small saucepan, combine lemon juice, honey, soy sauce, crushed garlic, and grated ginger. Bring the mixture to a simmer over medium heat. In a separate small bowl, whisk together cornstarch and Shaoxing wine until smooth. Pour this slurry into the simmering sauce, stirring constantly. Continue cooking for about 2 minutes until the sauce bubbles and thickens. Remove from heat and set aside.
-
Prepare the Chicken
Place the chicken pieces in a medium bowl. Sprinkle the cornstarch over the chicken, along with a pinch of salt and pepper. Toss well to ensure each piece is evenly coated.
-
Cook the Chicken
Heat peanut oil in a large frying pan or wok over medium-high heat. Once hot, add the coated chicken pieces. Cook for about 10 minutes, stirring occasionally to ensure even browning. The chicken should be golden brown and cooked through.
-
Combine and Finish
Pour the prepared lemon sauce over the cooked chicken. Add the spring onions and lemon slices. Toss everything together, cooking for an additional minute to warm through and combine flavors.
-
Serve
Sprinkle sesame seeds over the chicken. Serve immediately over steamed brown rice, garnished with sliced red chilli if desired.
Chef’s Tips and Tricks
- Chicken Substitution: For an even leaner option, try using skinless, boneless chicken thighs. They’ll stay moist and add a richer flavor to the dish.
- Sauce Consistency: If your sauce becomes too thick, thin it out with a little chicken broth or water. Conversely, if it’s too thin, simmer it for a few extra minutes to reduce.
- Vegetable Boost: Feel free to add some stir-fried vegetables like bell peppers, broccoli, or snap peas to increase the nutritional value of this meal.
- Meal Prep: This dish reheats well, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 3 days.
- Gluten-Free Option: Use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free to make this dish celiac-friendly.
Nutritional Information
Per serving (approximately 1/4 of the recipe, excluding rice):
- Calories: 385
- Protein: 42g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 1g
- Sugar: 17g
This healthier version of Chinese lemon chicken is high in protein and lower in fat compared to traditional recipes. The use of honey instead of refined sugar provides natural sweetness along with trace minerals and antioxidants.
