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Tangy Lemon Chicken Recipe
This delicious tangy lemon chicken is easy to make and better than any Chinese takeout lemon chicken. The chicken is first pan-fried in coconut oil and coated in a tangy lemon sauce. It's a healthy and easy 30-minute dinner recipe that you will fall in LOVE with!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 454 kcal
Course:
Dinner
Cuisine:
North American
Ingredients
Sesame Lemon Sauce
- ½ ½ cup water
- Zest and juice of 2 lemons
- 2 2 tablespoon honey
- 1 1 teaspoon toasted sesame oil
- ¼ ¼ teaspoon Turmeric for color
- 2 2 teaspoons tapioca starch can sub cornstarch
The Chicken
- 8 8 boneless skinless chicken thighs
- 3 3 tablespoon tapioca starch can sub cornstarch
- 2 2 tablespoons coconut oil
- 1 1 teaspoon minced ginger
- 1 1 clove garlic minced
- 1 1 large head of broccoli chopped into bite-sized pieces
- Sesame seeds and lemon slices to serve
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.
Cup of Yum
Notes
Nutrition Information
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
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
215mg
(72%)
Sodium
254mg
(11%)
Potassium
1081mg
(31%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
1003IU
(20%)
Vitamin C
148mg
(164%)
Calcium
97mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 454
% 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.