Easy healthy Sticky Chinese Lemon Chicken with a sticky lemon honey and garlic sauce is a tasty, better than takeout 30 minute meal!
Recipe type: Main Dish
1-2 pounds chicken tenderloins
2 tablespoons soy sauce
¼ cup white cooking wine or chicken broth
⅓ cup corn starch
½ cup vegetable oil or canola oil
1 cup chicken broth
⅓ cup soy sauce
juice of 2 lemons (about 4 tablespoons)
2 teaspoons minced garlic
¼ cup sugar
4 tablespoons honey
½ teaspoon salt, or to taste
4 tablespoons cold chicken broth or water + 3 tablespoons corn starch
thinly sliced green onions and sesame seeds, for garnish
cooked white, brown, or ham fried rice for serving
Chop chicken into 1 inch pieces. Whisk together eggs, soy suace, and cooking wine or broth. Add chicken and stir to combine. Cover and chill for 30 minutes. (see note)
Transfer chicken pieces to a large ziplock bag and discard marinade. Add corn starch to bag, seal, and shake to coat chicken completely in the corn starch.
Add oil to a large pan or skillet and bring to medium-high heat. Transfer chicken to pan, trying to arrange pieces so they aren’t piled on top of each other. Cook for 3-4 minutes, then turn the chicken pieces and cook another 3-4 minutes until golden brown. Use a slotted spoon to transfer chicken to a paper-towel lined plate. Discard any excess oil in the pan and use a paper towel to wipe it out.
Add broth, soy sauce, lemon juice, garlic, sugar, honey, and salt to pan and whisk to combine. Bring to a boil over medium-high heat. In a small bowl whisk together broth (or water) and corn starch until dissolved. Add to boiling sauce, then reduce heat to medium-low and stir until thickened.
Transfer chicken to pan and stir 2-3 minutes until hot throughout. Garnish with sesame seeds and sliced green onions and serve over cooked rice.
If you have the time to marinate the chicken for at least 30 minutes, I highly recommend it BUT, if you are running short on time you can cut that marinating time down to 5-10 minutes if needed!