Go Back
Zesty Lemon Chicken with Scallions and Ginger sauce

Zesty Lemon Chicken with Scallions and Ginger Sauce

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • Large skillet or wok A nonstick or stainless steel skillet is ideal for getting that slight crisp on the chicken. A wok works wonderfully if you're going for a more traditional stir-fry method.
  • Mixing bowls For marinating the chicken and mixing the sauce ingredients.
  • Microplane or zester To get fine lemon zest and grated ginger.
  • Tongs or spatula To flip the chicken without losing the coating.
  • Measuring spoons and cups Precision matters for that perfect sauce balance.
  • Small saucepan (optional) To reduce the sauce separately, though it can also be done in the skillet after cooking the chicken.

Ingredients
  

For the chicken

  • 1 ½ lbs boneless skinless chicken thighs (you can substitute with chicken breasts if preferred)
  • 1 tablespoon cornstarch or arrowroot powder for a gluten free chicken option
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper black pepper is fine too
  • 1 tablespoon neutral oil like vegetable, avocado, or grapeseed

For the lemon-scallion-ginger sauce

  • 4 scallions green onions, finely chopped
  • 2 tablespoons fresh ginger grated or minced
  • 3 garlic cloves minced
  • 2 tablespoons soy sauce use gluten-free tamari for a gluten free chicken dish
  • 3 tablespoons fresh lemon juice from 1–2 lemons
  • 1 tablespoon lemon zest
  • 1 tablespoon honey or agave syrup
  • 2 teaspoons sesame oil
  • 1 tablespoon rice vinegar
  • ½ cup chicken broth or water
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Optional garnish

  • Extra sliced scallions
  • Toasted sesame seeds
  • Lemon wedges

Instructions
 

Prep the chicken

  1. Start by cutting the chicken into bite-sized pieces, around 1½ inches. Toss them in a bowl with cornstarch, salt, and white pepper. The cornstarch helps create a lightly crispy exterior without deep frying—think crispy chicken, but healthier.
  2. Let the coated chicken sit while you prepare the sauce and aromatics.

Make the lemon-scallion-ginger sauce

  1. In a small bowl, whisk together the soy sauce, lemon juice, lemon zest, honey, sesame oil, rice vinegar, and chicken broth. This is your flavor-packed base.
  2. Stir in the scallions, garlic, and ginger. Set aside. You’ll add the cornstarch slurry later to thicken it.
  3. This sauce leans into what you might expect in a healthy chinese sauce—zingy, fresh, and not overly sweet like traditional chinese honey chicken.

Sear the chicken

  1. Heat a tablespoon of neutral oil in your skillet or wok over medium-high heat. Add the chicken pieces in a single layer (you might need to do this in batches) and let them sear for 3–4 minutes on each side, or until golden brown and cooked through.
  2. Once all the chicken is cooked, transfer it to a plate and drain any excess oil from the pan, but keep any fond or caramelized bits—they add major flavor.

Bring the sauce together

  1. Pour the sauce mixture into the hot skillet. Bring it to a gentle simmer and let it cook for 2–3 minutes. Then, add your cornstarch slurry and stir continuously until the sauce thickens to a light glaze—this only takes about a minute.
  2. Return the cooked chicken to the pan and toss to coat evenly. Let everything cook together for another minute to allow the flavors to meld.

Plate and garnish

  1. Transfer the lemon chicken to a serving dish. Garnish with extra scallions, toasted sesame seeds, and lemon wedges if you like. Serve hot!