This Sticky Chinese Lemon Chicken Recipe Is So Good You Will Want to Make It Every Night for Dinner

This Chinese lemon chicken is one of my favorite Asian chicken recipes. It’s simple to make and tastes absolutely amazing. It’s loaded with flavors.

With a simple ingredient list, this Chinese chicken dish is a delicious weeknight meal that comes together effortlessly. It’s zesty, tangy, and savory. It far deviates itself from the bland chicken dishes you have on repeat.

Not to mention, it’s a budget-friendly dish that costs a fraction of Chinese takeout.

Chicken is a healthy and delicious protein that is versatile, and this healthy lemon chicken recipe showcases it. The sauce, made of ginger, honey, garlic, sesame, and lemon, brings vibrancy to the dish.

This chicken dish can be enjoyed by itself for a keto, low-carb option, or over rice for a complete and filling meal any time. Once you try making this healthy chicken dish, you will quickly add it to your recipe rotation.

This healthy, low-carb chicken recipe is excellent as it is but can easily be modified to accommodate a vegetarian or vegan diet by replacing the chicken with tofu.

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How to Make This Chinese Lemon Chicken Recipe

To begin, gather all of your ingredients for your Chinese lemon chicken recipe. Mince your garlic and grate your ginger. Measure out your sesame oil, honey, lemon juice, and coconut aminos.

Add your sesame oil to a small saucepan and heat. To your sesame oil, add your minced garlic and grated ginger. Cook your garlic and ginger in the sesame oil until fragrant, about a minute.

Once the garlic and ginger are fragrant, add the honey, lemon juice, and coconut aminos to the saucepan. Whisk all of the ingredients together until completely incorporated and bring to a boil. Next, reduce the heat to medium-low and simmer, stirring occasionally so as not to burn the sauce. Continue cooking the sauce until it reduces to a thicker consistency, about six minutes.

Set the finished sauce to the side while you continue on with the next steps.

Chicken Breasts

Now that your sauce is prepared, move on to the chicken. Cut your chicken breasts into one-inch chunks and place them in a bowl with arrowroot flour or cornstarch. Toss the chicken until it is evenly coated on all sides.

Using a non-stick skillet, place your coconut oil in the pan and turn the heat to medium. When the oil is hot, add your chicken. Saute the coated chicken in the coconut oil until it is lightly browned and crispy on every side.

Be careful not to overcrowd the pan so that the chicken does not steam instead of brown, you may have to do it in batches. Remove the chicken from the pan once it is cooked completely through to a temperature of 165 degrees.

Now that all the chicken is cooked through, add it back into your non-stick skillet. Add your sauce to the chicken and toss together to coat completely. Turn on the heat to low and allow the chicken to absorb the sauce, being sure not to overcook the chicken.

Plate your chicken by serving it over rice, or for a low carb or keto option, keep it on its own or serve with vegetables like sauteed green beans or bok choy. Top this Chinese lemon chicken recipe with sesame seeds and sliced green onions. Enjoy!