There’s something undeniably satisfying about biting into a perfectly cooked piece of lemon chicken—especially when it’s infused with layers of ginger, garlic, and scallion goodness. This particular recipe leans into bold, fresh flavors that dance between savory and citrusy, and it’s reminiscent of a lighter, more herbaceous take on traditional chinese lemon chicken. Whether you’re a fan of lemon pepper chicken recipes or looking for a new twist on a classic chicken limone recipe, this version hits all the right notes. The ginger-scallion sauce brings a bright heat, while the lemon sauce ties everything together with tangy elegance. It’s a weeknight winner with dinner-party-worthy flair.
Zesty Lemon Chicken with Scallions and Ginger Sauce
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Chinese
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.
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
Prep the chicken
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.
Let the coated chicken sit while you prepare the sauce and aromatics.
Make the lemon-scallion-ginger sauce
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.
Stir in the scallions, garlic, and ginger. Set aside. You’ll add the cornstarch slurry later to thicken it.
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
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.
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
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.
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
Transfer the lemon chicken to a serving dish. Garnish with extra scallions, toasted sesame seeds, and lemon wedges if you like. Serve hot!
Pairings
This lemon chicken with scallions and ginger sauce is wonderfully versatile. You can keep it simple or dress it up depending on the occasion. Here are some great pairing ideas:
- Rice: A classic. Go with jasmine, basmati, or even cauliflower rice if you're keeping it light.
- Noodles: Try soba or rice noodles tossed in a bit of sesame oil for a quick side.
- Stir-fried veggies: Think broccoli, snap peas, bell peppers, and mushrooms.
- Cucumber salad: A chilled cucumber salad with a bit of rice vinegar and sesame oil makes for a perfect cooling contrast.
- Dry white wine or green tea: A crisp white like Sauvignon Blanc or a chilled glass of green tea balances the lemony zing beautifully.
If you’re a fan of healthy lemon chicken recipes, these pairings will keep the meal both nutritious and satisfying.
FAQs
1. What’s the best cut of chicken for this dish—breast or thigh?
Chicken thighs are preferred here because they stay juicy and tender, even with high-heat cooking. However, if you’re aiming for leaner meat, boneless skinless breasts will work just fine—just don’t overcook them.
2. Can I make this gluten free?
Absolutely. Swap soy sauce with tamari or coconut aminos, and ensure the cornstarch is certified gluten-free. The rest of the ingredients are naturally gluten-free.
3. Is this like a chinese lemon chicken recipe?
It’s inspired by it, but less sugary and more focused on fresh aromatics. It’s somewhere between a chinese lemon chicken and a lemon and herb chicken—zesty, savory, and vibrant.
4. How do I make the chicken extra crispy?
You can lightly shallow-fry the coated chicken pieces in more oil, similar to how chinese honey chicken is prepared. Or, air-fry the pieces after coating them in a light spray of oil. That’ll give you that crispy chicken texture without deep frying.
5. Can I double the lemon sauce for chicken and save it?
Yes, and it stores well! Double the sauce and refrigerate in an airtight jar for up to 5 days. It’s great drizzled over grilled veggies, baked fish, or even as a lemony stir-fry base. It also works well for other lemon pepper chicken recipes.
