Tangy Lemon Chicken Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
454 kcal
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Course
Dinner
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Cuisine
North American
Tangy Lemon Chicken Recipe
Description
Tangy Lemon Chicken begins by cutting chicken thighs into bite-sized pieces, coating them in tapioca starch for a light crispness when pan-fried in coconut oil. While the chicken cooks to a golden brown, a sauce is prepared from water, fresh lemon zest and juice, honey, toasted sesame oil, turmeric for color, and tapioca starch for thickening. Once chicken is cooked, it’s removed from the pan.
The pan is then used to sauté minced ginger and garlic briefly before steaming chopped broccoli with a splash of water under a cover. The broccoli is plated first, providing a tender and lightly steamed vegetable base. The chicken is returned to the pan and coated with the lemon sauce, which thickens quickly, giving the chicken a glossy, flavorful coating. The dish is finished with toasted sesame seeds and lemon slices for garnish.
This chicken recipe is suited for a flavorful meal that pairs well with steamed vegetables, highlighting bright citrus notes complemented by warm turmeric and natural sweetness from honey. It’s a balanced dish offering varied textures of crisp chicken, tender broccoli, and vibrant sauce.
Ingredients
Sesame Lemon Sauce
- ½ cup water
- lemon zest and juice of 2
- 2 tablespoon honey
- 1 teaspoon sesame oil toasted
- ¼ teaspoon Turmeric for color
- 2 teaspoons tapioca starch can sub cornstarch
The Chicken
- 8 chicken thigh boneless, skinless
- 3 tablespoon tapioca starch can sub cornstarch
- 2 tablespoons coconut oil
- 1 teaspoon ginger minced
- 1 clove garlic minced
- 1 large broccoli chopped into bite-sized pieces, head
- sesame seeds to serve, slices
- lemon to serve, slices
Instructions
- Add the water, lemon zest and juice, honey, sesame oil, turmeric, and tapioca stach to a medium-sized bowl and whisk.
- Cut each chicken thigh into 5 or 6 pieces. Place the pieces in a bowl and sprinkle the tapioca starch over the top. Mix so that the chicken is coated in the starch.
- Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until brown on all sides and cooked through, about 10 minutes. Work in batches if needed. Remove the chicken from the pan.
- Add the ginger and garlic to the pan and cook for a few seconds. Add the broccoli and 1/4 cup of water and cover the pan. Let the broccoli steam for 5 minutes then remove it from the pan and put it on your dinner plates.
- Add the chicken back to the pan and pour the sauce over the top. Stir until the sauce thickens, about 1 minute. Serve with some sesame seeds and lemon slices.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 454kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 48g | 96% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 254mg | 11% |
| Potassium | 1081mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1003IU | 20% |
| Vitamin C | 148mg | 164% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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