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Zesty Lemon Chicken

Zesty Lemon Chicken

This is easy! Round out the meal with sauteed string beans or bok choy. If you don't have a wok, just use a large saute pan.

  • Yield: 4 servings


  • 6 tablespoons mild flavored honey
  • 5 tablespoons freshly squeezed lemon juice
  • 2 tablespoons grated lemon zest
  • 2 teaspoons lemon pulp
  • 2 tablespoons plum sauce or duck sauce
  • 1 teaspoon soy sauce
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 1/2 pounds skinless chicken breast, butterflied
  • 1/2 cup cornstarch
  • 1/3 cup cooking oil, plus more if needed
  • 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 1/2 cup chicken broth or as needed
  • 1 teaspoon toasted sesame seeds
  • 1/2 cup sliced green onion for garnish
  • Steamed rice, for servings


  • Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce and soy sauce and pour into a small saucepan; set aside.   In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.   In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.   Bring the sauce to a simmer over medium heat; add the cornstarch solution and cook, stirring, until the sauce thickens, about 2 minutes. Adjust the consistency with the chicken broth as needed.   Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds. Serve with steamed rice.