Lemon Chicken Chinese Style
A delightful dish combining tender chicken with bright lemon flavors, perfect for family dinners and special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Tender cuts that cook quickly.
- 1/4 cup all-purpose flour For a light coating that creates a golden crust.
- 2 tablespoons vegetable oil Use canola or sunflower oil for frying.
- 3 cloves garlic, minced Fresh garlic adds depth and flavor.
- 1/2 cup low-sodium chicken broth For a savory base; homemade is ideal if you have it!
- 1/4 cup fresh lemon juice Bright and zesty; adjust to taste.
- 1 tablespoon soy sauce Use low-sodium for a healthier option.
- 1 tablespoon honey To balance the tartness; maple syrup works as a substitute.
- 1 teaspoon cornstarch For thickening the sauce.
- Salt and pepper For seasoning.
- Chopped green onions For garnish; fresh herbs like cilantro are great too.
Instructions
Preparation
- Pat the chicken breasts dry with a paper towel. Season with salt and pepper on both sides, then coat each breast lightly with flour, shaking off the excess.
- In a large skillet, heat the vegetable oil over medium-high heat until ready.
Cooking
- Add the chicken breasts to the skillet without overcrowding. Cook for about 5-6 minutes per side until golden brown and cooked through. Remove from skillet and let them rest on a plate.
- In the same skillet, toss in the minced garlic and sauté for about 30 seconds, until fragrant but not burnt.
- Deglaze the pan with chicken broth, scraping up any brown bits. Stir in lemon juice, soy sauce, and honey. Allow the mixture to simmer for a couple of minutes.
- Mix cornstarch with a tablespoon of cold water, then stir it into the sauce to thicken.
- Add the chicken back to the skillet, turning it in the sauce until well coated. Let it cook together for an additional minute.
Serving
- Top with chopped green onions before serving.
Notes
Healthier Swaps: Substitute chicken with cauliflower or tofu for a low-carb version. Add colorful bell peppers or zucchini for a crunch. Include ginger or sesame oil for flavor enhancement.