30 minute Healthy Chinese Lemon Chicken – sticky, crispy chicken pieces coated in a sweet and tangy lemon sauce.
PREP TIME: 10 minutes | COOK TIME: 20 minutes | TOTAL TIME: 30 minutes
- 2 teaspoons sesame oil
- 1 clove garlic, minced or crushed
- 1 tablespoon fresh ginger, grated
- 2 tablespoons honey
- 1/3 cup | 80 ml chicken stock, aim for low sodium
- 1 tablespoon lemon juice
- 2 tablespoons coconut aminos (can sub with soy sauce – see notes)
- salt to taste
- 1 pound boneless, skinless chicken breast, cut into 1 inch chunks
- 1/4 cup arrowroot flour, or tapioca flour/starch (can sub with corn starch)
- coconut oil for frying
- sliced sliced spring onions
- sesame seeds
- In a small sauce pot warm the sesame oil on a medium low heat. Add the garlic and ginger and sauté for a minute until fragrant.
- Add the honey, chicken stock, lemon juice and coconut aminos to the pot. Whisk to fully combine and bring the sauce to a boil then reduce the heat down to a simmer. Stir occasionally to keep from burning. Keep cooking until the sauce reduces down to a thick glaze – about 5-7 minutes.
- Remove pan from heat and set aside as your prep your chicken
- Place the chicken pieces in a shallow bowl or plate and toss with starch coating all sides. Try not to crowd the chicken.
- Add a tablespoon or two of coconut oil to a non stick skillet. When the oil is hot. Add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Continue to sauté over medium heat until chicken is browned and cooked through.
- Once all the chicken pieces are cooked briefly remove them from the pan. Pour out the remaining oil and wipe down with a paper towel to remove any burnt bit and leftover starch. Add the chicken back to the pan along with the sauce.
- Toss and cook on a low heat for a couple of minutes to let the chicken soak up the sauce. Top with sliced green onions and sesame if desired and enjoy!
For crispy chicken pieces:
- Your oil must be properly heated first. Before adding any chicken to your pan test the oil by getting your fingers wet with a little water and flick a few droplets into the oil. If the oil sizzles immediately it’s hot enough to begin. If not, wait a minute and try again.
- You should also avoid over crowding your pan while frying your chicken. Too crowded and the chicken won’t go properly crispy. Fry in a couple of batches if needed.
You can use gluten free soy sauce/tamari in place of the coconut aminos but keep in mind that soy is much saltier than coconut aminos so you’ll need to make a few adjustments. You will need to either decrease the amount of soy (1 tablespoon instead of two) or increase the amount of lemon and honey to balance out your flavours.