Healthy Chinese Lemon Chicken Recipe

large bowl full of brown rice and lemon chicken with green onions and sesame seeds on top and chop sticks to the side. A wooden bowl sits to the side with chopped green onions.

5 from 2 votes

Healthy Chinese Lemon Chicken Recipe

Sweet and sour Paleo Chinese Lemon Chicken is a fun and unique celebration of your love for Chinese food! Serve it with steamed rice and stir fry veggies for a complete meal!

Prep Time15

Cook Time25

Total Time40

Course: Main Dishes

Cuisine: American

Keyword: 30 minutes meals, chinese takeout chinese food, dairy free, gluten free, grain free, healthy dinner recipe, Paleo chinese lemon chicken, soy free, takeour recipes

Servings: Servings

Calories: 493kcal

Author: Julia

Ingredients

For the Lemon Sauce:

1 tsp lemon zest
1/2 cup fresh lemon juice 2 lemons, juiced
1/4 cup pure maple syrup
2 Tbsp coconut aminos or liquid aminos or soy sauce
½ cup water or chicken broth
3 cloves garlic
2 tsp sriracha optional
¼ tsp sea salt to taste

For the Chicken:

1 to ½ lbs boneless chicken thighs or breasts chopped into bite-sized pieces.
½ tsp sea salt to taste
1 large egg egg
½ cup tapioca flour or gluten-free all-purpose flour*
2 Tbsp avocado oil or coconut oil

For serving:

1 Tbsp sesame seeds
1 bunch green onion chopped

Instructions

Make the Sauce:

Stir together all of the ingredients for the sauce in a small bowl or measuring cup and set aside until ready to use.

Prepare the Chicken:

Whisk the egg in a large mixing bowl and chop the chicken into bite sized pieces. Transfer the chicken to the mixing bowl with the beaten egg and stir well until the chicken is coated in egg. Add the flour and stir until everything is well coated with flour.

Make the Lemon Chicken:

Add 2 tablespoons of avocado oil to a large non-stick skillet and heat over medium-high heat.
Transfer the chicken to the skillet and spread into an even layer. The chicken pieces will try to stick together so use two spoons or a rubber spatula to break them apart (it’s okay if they stick together). Allow the chicken to brown for 2 minutes before stirring well. Allow the chicken to brown for another 2 minutes. Add the sauce and bring to a full boil. Cook, stirring occasionally, until the sauce is very thick and the chicken is cooked through.
Serve over steamed rice, cauliflower rice, or with fried rice. Garnish with chopped green onion and sesame seeds if desired!

Notes

*You can replace the tapioca flour with 1/4 cup of corn starch, or 1/2 cup of arrowroot flour, all-purpose flour or gluten-free all-purpose flour.

Nutrition