Lemon Chicken with Soy Sauce Recipe

Lemon Chicken with soy sauce, garnished with sesame seeds and green onions over rice.

4.60 from 10 votes

This Lemon Chicken with Soy Sauce is so easy and delicious, with a lemon and ginger sauce, you'll prefer it over takeout. Plus, it’s ready in just 30 minutes!

Prep Time20

Cook Time10

Total Time30

Course: Main Dish

Cuisine: Chinese

Diet: Dairy Free

Servings:

Calories: 591kcal

Author: Linda

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

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.

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