This Lemon Chicken with Soy Sauce is so easy and delicious, with a lemon, soy and ginger sauce, you’ll prefer it over takeout. Plus, it’s ready in just 30 minutes!
There’s not much that can ruin my healthy eating intentions more than a sudden craving for Chinese takeout. These cravings usually present themselves on busy evenings when I have nothing in the fridge and no willpower to cook anything anyway.
I’ve started making at-home versions of some of our favorite takeout options, none of which leave me feeling greasy and full of regret. I like to include some of these dishes in my meal plan each week to get ahead of any takeout cravings that may hit me in a moment of weakness. If you ever have any trouble cooking rice, be sure to check out my post on my no-fail method for perfect rice!
Table of Contents
Reasons to Love This Lemon Chicken
- Lemon Chicken with Soy Sauce is meal-prep friendly and can be made ahead and stored for busy days.
- This recipe is straightforward and perfect for beginners.
- It’s a lighter version of greasy Chinese takeout.
Recipe Ingredients
- Fresh Lemon Juice: Provides a tangy and refreshing citrus flavor.
- Soy Sauce: Adds a rich, salty umami taste.
- Ground Ginger: Contributes a warm, slightly spicy note.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Consider adding fresh cilantro or parsley to your Lemon Chicken with Soy Sauce for a vibrant, herbaceous touch, while thinly sliced red chili peppers add a hint of heat. A light drizzle of extra lemon juice just before serving can enhance the zesty flavor.
- Sugar Alternative: Replace white sugar with honey for a natural sweetness and a slightly floral note.
How to Make Lemon Chicken with Soy Sauce
Step #1: Combine all of the marinade ingredients in a large bowl. Add the chicken pieces and let marinate for 15 minutes.
Step #2: Place the cornstarch in a large shallow dish. Use a slotted spoon to remove the chicken from the marinade and transfer it to the cornstarch. Toss well to coat.
Step #3: Place the reserved marinade next to the stove. In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water.
Step #4: Set a large non-stick skillet over medium-high heat. Once hot, add the chicken and stir-fry for 7 to 9 minutes, until cooked through.
Step #5: Add the reserved marinade to the pan and immediately turn the heat down to low. Stir in the lemon zest and cornstarch-water mixture. Once the sauce has thickened (about 30-60 seconds), turn the heat off.
Step #6: Garnish with sesame seeds and scallions; serve with white rice.
Expert Tips
- Pat Dry: Pat the chicken dry with paper towels before marinating to help the marinade adhere better and improve the browning process.
- Oil Temperature: Ensure the oil is hot before adding the chicken to the skillet to achieve a crispy exterior and prevent sticking.
Frequently Asked Questions
You can use boneless, skinless chicken thighs for this recipe. They are juicier and provide a slightly richer flavor.
This dish pairs well with steamed white rice, stir-fried vegetables, or a simple green salad for a balanced meal.
Storage Info
Store Lemon Soy Chicken leftovers in an airtight container and refrigerate them for up to 3 days. To freeze, transfer the cooled chicken to a freezer-safe container, where it can stay good for up to 2 months.
To reheat, thaw frozen chicken in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.
More Delicious Recipes that You’ll Love
Lemon Chicken with Soy Sauce Recipe
Ingredients
For the Marinade
- Juice of 2 lemons
- 1/4 cup vegetable oil
- 1/4 cup low sodium soy sauce
- 1/4 cup chicken broth or water
- 1/2 teaspoon ground ginger
- 1 teaspoon rice vinegar
- 1/8 teaspoon red pepper flakes
- 1 tablespoon white sugar
- 1 pound boneless skinless chicken breasts - cut into bite-sized pieces
- 3 tablespoons cornstarch - divided
- Zest of half of one lemon
Instructions
- Combine all of the marinade ingredients in a large bowl. Add the chicken pieces and let marinate for 15 minutes.
- Place the cornstarch in a large shallow dish. Use a slotted spoon to remove the chicken from the marinade and transfer it to the cornstarch. Toss well to coat.
- Place the reserved marinade next to the stove. In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water.
- Set a large non-stick skillet over medium-high heat. Once hot, add the chicken and stir-fry for 7 to 9 minutes, until cooked through.
- Add the reserved marinade to the pan and immediately turn the heat down to low. Stir in the lemon zest and cornstarch-water mixture. Once the sauce has thickened (about 30-60 seconds), turn the heat off.
- Garnish with sesame seeds and scallions; serve with white rice.
NOTES
Nutrition
I would love this – hubby doesn’t care for lemon, but loves Orange Chicken. Thinking I will try this with orange
You definitely should! Let me know how it turns out 🙂
Thank you – sounds so good.
Happy to be of service, Liz! 🙂
I’m in love with Middle Eastern food. Would you happen to have a recipe for baked kibbie? Thanks.
Hi, Diane! I don’t have a recipe for baked kibbie – I don’t think I’ve ever tried it!
Asian food…my favorite…I’m pinning this to try…thanks
I’m glad you like it, Lyn!
For some reason, I am always out of gas to cook on Fridays….so, I am making this tonight, along with your potstickers! Can’t wait!
So true! I have the same problem!