Healthier Chinese Lemon Chicken

I am trying to keep things healthy as I’m not moving around as much as I’m working from home. I didn’t miss the breadcrumbs at all in this recipe in fact it tasted better. My hubby doesn’t like eggs that much but I can get them down him in egg fried rice, I think it worked perfectly with the chicken and sauce.

Ingredients (serves 2)

  • 1 large chicken breast, skin removed and cut into bite size pieces
  • 1 egg white
  • 1 tbsp cornflour
  • Pinch of salt
  • 3 tbsp groundnut or vegetable oil

For the sauce

  • 100ml of chicken stock (I used half a stock cube)
  • Zest and juice of 3 lemons
  • 1 large garlic clove, grated
  • 1 tbsp light soy sauce
  • 1 tbsp runny honey
  • 1 tbsp sweet chilli sauce
  • Splash of shaoxing wine or Sherry
  • 1 tsp cornflour mixed with a splash of water


  1. Whisk the egg white, cornflour and salt in a bowl. Add the chicken pieces and mix well to coat all over, cover and set aside for an hour.
  2. Heat the oil in a wok and add the chicken pieces and cook for 5 minutes flipping them over half way through. I cut one of mine to make sure it was cooked. Set aside on kitchen paper.
  3. For the sauce, add all the ingredients into a jug or bowl, stir to combine.
  4. Drain the groundnut oil from the wok, add in the sauce and mixed cornflour. Bring to the boil and simmer for a few minutes until it starts to thicken.
  5. Share the chicken between 2 serving bowls, pour the sauce over the chicken and add your favourite side dish. Enjoy.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s