Lemon chicken with sauce (Printable Version)
Tender chicken coated and cooked with a bright, citrusy lemon sauce for fresh flavor.
# What You'll Need:
→ Main
01 -
2 large boneless skinless chicken breasts (approx. 340g total)
02 -
Salt and black pepper to taste
03 -
1/2 teaspoon garlic powder
04 -
3 tablespoons cornstarch, divided
05 -
3 tablespoons olive oil, divided
→ Sauce
06 -
1/3 cup water (80 ml)
07 -
1/3 cup fresh lemon juice (80 ml)
08 -
Zest of 1 lemon
09 -
1/4 cup granulated sugar (50 g)
10 -
1 tablespoon cornstarch
→ Garnish (optional)
11 -
Chopped scallions
12 -
Lemon slices
# Step-by-Step Guide:
01 -
Cut chicken breasts into bite-sized pieces and place in a medium bowl. Season with salt, black pepper, and garlic powder. Sprinkle 2 tablespoons of cornstarch over chicken and toss to coat evenly.
02 -
In a separate bowl, whisk together water, lemon juice, lemon zest, sugar, and remaining cornstarch until smooth.
03 -
Heat 2 tablespoons olive oil in a skillet over medium-high heat until hot. Add half the chicken pieces in a single layer, avoiding crowding. Cook for 4 minutes, then flip and cook an additional 3-4 minutes until browned and internal temperature reaches 165°F (74°C). Transfer to a plate.
04 -
Add remaining tablespoon of olive oil to skillet. Repeat cooking process with remaining chicken pieces. Once cooked, return all chicken to skillet.
05 -
Remove skillet from heat. Pour sauce over chicken and return to medium heat. Cook, stirring gently, for 30 seconds to 1 minute until sauce thickens and coats chicken evenly. Serve garnished with chopped scallions and lemon slices if desired.
# Additional Notes:
01 -
Use freshly squeezed lemon juice for optimal flavor. Avoid overcrowding chicken in the pan to ensure proper browning.