Lemon Chicken Recipe

Name: Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces boneless skinless chicken breasts; 1 egg white; 2 teaspoons cornflour; 2 1/2 fluid ounces peanut oil; 2 1/2 fluid ounces chicken stock or 2 1/2 fluid ounces water; 1 1/2 tablespoons fresh lemon juice; 2 teaspoons sugar; 2 teaspoons light soy sauce; 2 teaspoons dry sherry or 2 teaspoons rice wine; 1/2 teaspoon garlic, finely chopped; 1 dried red chilies or 1/4 teaspoon chili powder; 1 teaspoon cornflour, blended with; 1 teaspoon water

Servings: persons

8 ounces boneless skinless chicken breasts
1 egg white
2 teaspoons cornflour
2 1/2 fluid ounces peanut oil
2 1/2 fluid ounces chicken stock or 2 1/2 fluid ounces water
1 1/2 tablespoons fresh lemon juice
2 teaspoons sugar
2 teaspoons light soy sauce
2 teaspoons dry sherry or 2 teaspoons rice wine
1/2 teaspoon garlic, finely chopped
1 dried red chilies or 1/4 teaspoon chili powder
1 teaspoon cornflour, blended with
1 teaspoon water

1
Cut the chicken breasts into strips 3 inches long.
2
Combine the chicken strips with the egg white and cornflour in a bowl and put it into the refrigerator for about 20 minutes.
3
Heat the oil in a wok or deep frying pan until it is moderately hot.
4
Add the chicken strips and stir them quickly in the oil to keep them from sticking.
5
Cook the strips until they turn white. (This takes about a minute).
6
Drain the breasts immediately in a colander or sieve. (The oil may be saved for future stir-fried chicken dishes).
7
Wipe the wok or pan clean and re-heat it.
8
Add all of the sauce ingredients except for the cornflour mixture.
9
Bring to the boil over a high heat and then add the cornflour mixture.
10
Simmer for 1 minute.
11
Return the chicken strips to the sauce and stir-fry them long enough to coat them all well with the sauce.
12
Turn onto a platter and serve at once.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces boneless skinless chicken breasts, 1 egg white, 2 teaspoons cornflour, 2 1/2 fluid ounces peanut oil, and more.

Yes, Lemon Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions