• Jackie Lede

Chinese Style Lemon Chicken (Gluten Free)

This lemon chicken is a healthy alternative to Chinese take out and comes together in less than 30 minutes, faster than delivery!


For the chicken:

3 large skinless boneless chicken breasts

1 large egg

2 tablespoons tamari

2 tablespoons mirin

1/2 cup cornstarch

Oil for greasing the pan (we used avocado)

For the sauce:

1 tablespoon oil (we used sesame)

1 clove minced garlic

1 teaspoon minced ginger

1/2 cup chicken broth

2 tablespoons tamari

4 tablespoons lemon juice

4 tablespoons honey

Salt to taste

2 teaspoons of cornstarch dissolved in 2 tablespoons of water


1. Chop the chicken into one inch pieces. Whisk together the egg, tamari, and mirin and marinate chicken for twenty minutes.

2. Add the cornstarch to a baking dish and add the chicken and marinade to coat.

2. Heat a skillet on medium high heat, add avocado oil to just coat the bottom. Shake off excess marinade from the chicken pieces and fry them well spaced in the pan until browned and cooked through. Let them sit on a plate covered in paper towel while preparing the sauce.

3. Mix together all the sauce ingredients in a sauce pan, except the cornstarch and water. Bring them to a boil, and then add the cornstarch and water to thicken.

4. Coat the chicken in the thickened sauce and serve.

Note: Garnish with sesame seeds, green onion and lemon slices for restaurant quality presentation at home!

Adapted from Cafe Delites Chinese Lemon Chicken

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