Lemon Chicken Breasts (Low Fat) Recipe

Name: Lemon Chicken Breasts (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large boneless skinless chicken breasts; ½ cup cornstarch; 1 teaspoon salt (to taste); ½ teaspoon black pepper (to taste); 4 egg yolks, lightly beaten; ¼ cup cold water; vegetable oil (for frying); 6 green onions, sliced (optional); 3 tablespoons cornstarch; 1 ½ cups water; ½ cup lemon juice; 3 -4 tablespoons brown sugar; 3 tablespoons honey; 2 teaspoons instant chicken bouillon granules; 1 teaspoon minced fresh ginger (or to taste); 1 teaspoon yellow food coloring (optional); lemon slice (to garnish)

Servings: persons

6 large boneless skinless chicken breasts
½ cup cornstarch
1 teaspoon salt (to taste)
½ teaspoon black pepper (to taste)
4 egg yolks, lightly beaten
¼ cup cold water
vegetable oil (for frying)
6 green onions, sliced (optional)
3 tablespoons cornstarch
1 ½ cups water
½ cup lemon juice
3 -4 tablespoons brown sugar
3 tablespoons honey
2 teaspoons instant chicken bouillon granules
1 teaspoon minced fresh ginger (or to taste)
1 teaspoon yellow food coloring (optional)
lemon slice (to garnish)

1
Slice the chicken breasts in half in the middle to create two smaller pieces; place between two sheets of plastic wrap.
2
Pound with a mallet or a rolling pin to flatten just slightly.
3
In a bowl combine cornstarch, salt and pepper; gradually whisk in the egg yolks and cold water.
4
Heat oil in a skillet over medium high heat.
5
Dip/coat the chicken breasts one at a time into the cornstarch mixture.
6
Add the chicken breasts one or two at a time to hot oil; cook until golden brown and cooked through (about 5 minutes).
7
Place the chicken on a plate.
8
Cook any remaining chicken.
9
Sprinkle the green onions (if using) on top of the chicken.
10
For the lemon sauce; in a medium saucepan combine water, lemon juice, brown sugar, honey, bouillon powder and ginger; mix to combine.
11
Cook over medium heat, stirring or whisking constantly until the sauce boils and thickens (about 4-5 minutes).
12
Pour over the cooked chicken and garnish plate with lemon slices if desired.

888

kcal

Calories

Fat

125

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: 6 large boneless skinless chicken breasts, ½ cup cornstarch, 1 teaspoon salt (to taste), ½ teaspoon black pepper (to taste), and more.

Yes, Lemon Chicken Breasts (Low Fat) 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 Breasts (Low Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions