Tangy Lemon Chicken

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 an easy 30-minute dinner recipe that you will fall in LOVE with!

Whoa, baby—this chicken is lemony. Not a subtle hint, not hiding in the background… this one is loud and proud. If you love lemon chicken, this recipe is calling your name.

This is my kind of simple weeknight dinner: juicy chicken coated in a tangy lemon sauce with ginger, garlic, and sesame oil, all made from pantry staples you probably already have on hand. It comes together fast, disappears even faster, and completely replaces the urge for takeout lemon chicken. Trust me—you’ll be reaching for seconds.

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4.97 stars (31 ratings)

Tangy Lemon Chicken Recipe

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

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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 an easy 30-minute dinner recipe that you will fall in LOVE with!

4

Ingredients

Sesame Lemon Sauce

• ▢ ½ cup water
• ▢ Zest and juice of 2 lemons
• ▢ 2 tablespoon honey
• ▢ 1 teaspoon toasted sesame oil
• ▢ ¼ teaspoon turmeric (for color)
• ▢ 2 teaspoons tapioca starch (can sub cornstarch)

The Chicken

• ▢ 8 boneless skinless chicken thighs
• ▢ 3 tablespoon tapioca starch (can sub cornstarch)
• ▢ 2 tablespoons coconut oil
• ▢ 1 teaspoon minced ginger
• ▢ 1 clove garlic (minced)
• ▢ 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.
  ½ cup water, Zest and juice of 2 lemons, 2 tablespoon honey, 1 teaspoon toasted sesame oil, ¼ teaspoon turmeric, 2 teaspoons tapioca starch
• 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.
  8 boneless skinless chicken thighs, 3 tablespoon tapioca 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.
  2 tablespoons coconut oil
• 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.
  1 teaspoon minced ginger, 1 clove garlic, 1 large head of broccoli
• 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.
  Sesame seeds and lemon slices

Video

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 454kcal (23%), Carbohydrates: 27g (9%), Protein: 48g (96%), Fat: 18g (28%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 215mg (72%), Sodium: 254mg (11%), Potassium: 1081mg (31%), Fiber: 4g (17%), Sugar: 12g (13%), Vitamin A: 1003IU (20%), Vitamin C: 148mg (179%), Calcium: 97mg (10%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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