Sticky Lemon Chicken
This Sticky Lemon Chicken is inspired by your favourite Chinese takeaway, but is a much healthier version!
Ingredients
Chicken
- 300 g chicken breasts about 2 breasts
- 1 egg
- 2 tbsp corn starch or tapioca starch
- 1 tbsp soy sauce or tamari for gluten-free
- 200 ml coconut oil or extra virgin olive oil
Sticky Lemon Sauce
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 lemon, juiced
- 1 tbsp lemon zest
- 1 tsp corn starch or tapioca starch
- 100 ml chicken stock
Optional garnishes
- 1 spring onion, sliced
- 1 tbsp sesame seeds
- 1/2 lemon, sliced
Instructions
- Dice chicken breast into cubes. Whisk together egg and soy sauce in a bowl. Coat chicken in egg mixture, then coat diced chicken in corn starch.
- Heat the oil on high heat, then add the chicken and fry for 8 minutes or until golden brown and crispy. Remove from pan.
- In the same pan, stir in all sticky lemon sauce ingredients and simmer for about 3-5 minutes until thickened.
- Add the chicken back into the sauce and coat. Garnish and serve with rice or noodles.
Notes
To lighten up the dish, use less oil or no oil on a non-stick fry pan.
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