Our Best Lemon Chicken

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 6 servings



In large bowl, mix together soy sauce, 1 tbsp of canola oil and sesame oil; add chicken, turning to coat well. Cover and refrigerate for 15 minutes.

Meanwhile, in saucepan, heat remaining canola oil over medium heat; cook lemon slices for 1 minute. Stir in chicken broth, maple syrup, lemon juice, sugar and ginger. Season with salt to taste; cook for 2 minutes.

In bowl, stir 1 tbsp of the cornstarch into 1 tbsp water; stir into saucepan. Cook, stirring, until sauce is thickened slightly, about 3 minutes. Set aside.

In small bowl, combine remaining corn­starch,­ flour­ and ­baking­ soda. Remove chicken from marinade (discard marinade). Place chicken in sealable container; sprinkle with cornstarch mixture. Cover and shake to coat chicken.

Pour enough vegetable oil into wok or large skillet to come 1 inch up side. Add half of the chicken; cook, stirring often, until golden and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to paper towel-lined plate. Repeat with remaining chicken.

Serve chicken over rice. Top with reserved lemon sauce; sprinkle with sesame seeds and green onions.

Nutritional facts PER SERVING: about

  • Iron 1 mg
  • Fibre 1 g
  • Sodium 515 mg
  • Sugars 9 g
  • Protein 29 g
  • Calories 270
  • Total fat 8 g
  • Cholesterol 90 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g
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Lunch & Dinner

Our Best Lemon Chicken