Name: Asian Honey Lemon Chicken + MEAL PREP + Recipe Video
Prep time: 12 min
Cook time: 18 min
Yield: 4 servings
Ingredients: 1 egg white, lightly beaten; 1 lb boneless skinless chicken breast, cut into bite-sized chunks (or long strips if preferred); 1/2 cup cornstarch (flour or arrowroot powder for paleo); 1/3 cup panko crumbs (use gluten free if necessary or leave out); 3/4 teaspoon salt; 1/4 teaspoon black pepper; Oil, for pan-frying; [b]For the sauce[/b]; 1/3 cup low sodium soy sauce (or coconut aminos for gluten free and paleo friendly version); 1/4 cup honey; 2 tablespoons rice wine vinegar (or 1 tablespoon apple cider vinegar); 3 tablespoons fresh squeezed lemon juice; 1 tablespoon lemon zest; 1 teaspoon sesame oil; 2 cloves garlic, finely minced (or 1 teaspoon garlic powder); 1/4 teaspoon freshly grated ginger; 2 tablespoons cornstarch (or arrowroot powder); 2-3 tablespoons water, plus more to thin out sauce; 1/2 teaspoon Sriracha hot sauce, optional or to taste; [b]Garnish (optional)[/b]; Green onions and sesame seeds

Asian Lemon Chicken – an easy homemade 30 minute version of the popular Chinese Takeout-Style Lemon Chicken. With a light and crispy coating covered in a flavorful sweet, savory and tangy lemon sauce. With gluten free & paleo options. Plus recipe video!

Although we’ve had what’s been considered a pretty mild winter so far, I’ve been dreaming of tropical beaches along with bright and sunny citrus flavors.

Lemon anything happens to be my favorite and that bright and refreshing scent can always cheer me up even on the gloomiest day.

My son also happens to be a big lemon lover and this Asian Lemon Chicken is one of his favorite fake-out takeout dishes.

This homemade version is ready in just 30 minutes so it’s perfect for those busy weeknights.

And the best part about this dish is that there is no deep frying involved. You can choose to pan-fry the chicken in a little bit of oil — or bake it in the oven.

The sweet and sticky sauce for this Asian Lemon Chicken is full of dimension and flavor. It’s got the right amount of balance of sweet, savory and zingy.

You can easily customize it to your tastes though. If you like your sauce sweeter, add more honey. For tangier – add more lemon juice and vinegar. And for a kick of heat, add extra Sriracha.

Allergy-friendly substitutions and make ahead tips for this Asian Lemon Chicken:

For low sodium soy sauce – use gluten free tamari or coconut aminos for paleo-friendly version
For cornstarch – use arrowroot starch for paleo-friendly version
To make this ahead – combine all the ingredients for the sauce and store in an air-tight container in the fridge for up to 3 days.
The night before, dice the chicken and store in a separate zip-top freezer bag in the fridge.
If serving with rice, make rice the day before and store in an air-tight container in the fridge.
For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before – – I use this lunch container.

Yields 4 servings

Asian Honey Lemon Chicken + MEAL PREP + Recipe Video

Asian Lemon Chicken - a homemade and lightened up version of the popular Chinese Takeout-Style Lemon Chicken coated in a sweet and zingy lemon sauce.

12 minPrep Time

18 minCook Time

30 minTotal Time

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5 based on 7 review(s)

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Ingredients

1 egg white, lightly beaten

1 lb boneless skinless chicken breast, cut into bite-sized chunks (or long strips if preferred)

1/2 cup cornstarch (flour or arrowroot powder for paleo)

1/3 cup panko crumbs (use gluten free if necessary or leave out)

3/4 teaspoon salt

1/4 teaspoon black pepper

Oil, for pan-frying

For the sauce

1/3 cup low sodium soy sauce (or coconut aminos for gluten free and paleo friendly version)

1/4 cup honey

2 tablespoons rice wine vinegar (or 1 tablespoon apple cider vinegar)

3 tablespoons fresh squeezed lemon juice

1 tablespoon lemon zest

1 teaspoon sesame oil

2 cloves garlic, finely minced (or 1 teaspoon garlic powder)

1/4 teaspoon freshly grated ginger

2 tablespoons cornstarch (or arrowroot powder)

2-3 tablespoons water, plus more to thin out sauce

1/2 teaspoon Sriracha hot sauce, optional or to taste

Garnish (optional)

Green onions and sesame seeds

Instructions

Combine the sauce ingredients together in a medium saucepan. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.
In a large zip-top freezer bag, combine the cornstarch, panko crumbs, salt and black pepper. Add the chicken and shake well to coat.
Cook chicken using your preferred method below.
While the chicken is cooking, heat saucepan with sauce on medium high. Allow to bubble and thicken while whisking and turn off the heat. Taste and adjust seasonings to what you prefer - add additional lemon for tangier, honey for sweeter and sriracha for spicier, if desired.
For pan-fry stovetop version
Heat 2-3 tablespoons oil (or enough to lightly coat the bottom of the pan) in a large skillet over medium high heat. Working in batches, add chicken and pan fry until golden and cooked through, about 3-5 minutes per side. Transfer to a large platter lined with paper towels. Repeat.
Toss chicken together with heated lemon sauce, coating well.
Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.
For the baked version:
Preheat oven to 375F. Place chicken in a single layer on a large baking sheet lined with parchment paper. Bake for 12-14 minutes or until chicken is cooked, flipping once in between. Turn oven to broil for 2-3 minutes or until chicken pieces turn light brown on top and crisp up. Watch your chicken closely so it doesn't burn. Remove chicken from oven and toss together with heated lemon sauce, coating well.
Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.