This Lemon Chicken with Soy Sauce is so easy and delicious, with a lemon, soy and ginger sauce, you’ll prefer it over takeout. Plus, it’s ready in just 30 minutes!
There’s not much that can ruin my healthy eating intentions more than a sudden craving for Chinese takeout. These cravings usually present themselves on busy evenings when I have nothing in the fridge and no willpower to cook anything anyway.
I’ve started making at-home versions of some of our favorite takeout options, none of which leave me feeling greasy and full of regret. I like to include some of these dishes in my meal plan each week to get ahead of any takeout cravings that may hit me in a moment of weakness. If you ever have any trouble cooking rice, be sure to check out my post on my no-fail method for perfect rice!
Table of Contents
Reasons to Love This Lemon Chicken
- Lemon Chicken with Soy Sauce is meal-prep friendly and can be made ahead and stored for busy days.
- This recipe is straightforward and perfect for beginners.
- It’s a lighter version of greasy Chinese takeout.
Recipe Ingredients
- Fresh Lemon Juice: Provides a tangy and refreshing citrus flavor.
- Soy Sauce: Adds a rich, salty umami taste.
- Ground Ginger: Contributes a warm, slightly spicy note.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Consider adding fresh cilantro or parsley to your Lemon Chicken with Soy Sauce for a vibrant, herbaceous touch, while thinly sliced red chili peppers add a hint of heat. A light drizzle of extra lemon juice just before serving can enhance the zesty flavor.
- Sugar Alternative: Replace white sugar with honey for a natural sweetness and a slightly floral note.
How to Make Lemon Chicken with Soy Sauce
Step #1: Combine all of the marinade ingredients in a large bowl. Add the chicken pieces and let marinate for 15 minutes.
Step #2: 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.
Step #3: Place the reserved marinade next to the stove. In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water.
Step #4: 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.
Step #5: 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.
Step #6: Garnish with sesame seeds and scallions; serve with white rice.
Expert Tips
- Pat Dry: Pat the chicken dry with paper towels before marinating to help the marinade adhere better and improve the browning process.
- Oil Temperature: Ensure the oil is hot before adding the chicken to the skillet to achieve a crispy exterior and prevent sticking.
Frequently Asked Questions
You can use boneless, skinless chicken thighs for this recipe. They are juicier and provide a slightly richer flavor.
This dish pairs well with steamed white rice, stir-fried vegetables, or a simple green salad for a balanced meal.
Storage Info
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.
More Delicious Recipes that You’ll Love
Lemon Chicken with Soy Sauce Recipe
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
Nutrition
The lemon glaze makes the chicken so fresh and flavorful, I couldn’t stop eating it!
Made this tonight and added some veggies to the pan with the chicken. I also added a little honey at the end because I was expecting a sweeter sauce. The sauce really complimented the veg well, and next time i may skip the chicken altogether. I don’t think it needed it. Good recipe!
Made this tonight was good, I’m sure it would be even better with the full amount of ginger if my ginger bottle hadn’t fooled me into thinking that the bottle was full. Still was good! Will definitely make again.
Could the 15 minutes marinade be used as a cooking liquid transforming this into a slow cooker recipe?
Hi, Lenora – I haven’t tried this, but if you do be sure to let us know how it turned out!