Easy healthy Sticky Chinese Lemon Chicken with a sticky lemon honey and garlic sauce is a tasty, better than takeout 30 minute meal!
1-2 pounds chicken tenderloin
2 tablespoons soy sauce
1/4 cup white cooking wine or chicken broth
1/3 cup corn starch
1/2 cup vegetable oil or canola oil
1 cup chicken broth
1/3 cup soy sauce
juice of 2 lemons (about 4 tablespoons)
2 teaspoons minced garlic
1/4 cup sugar
4 tablespoons honey
1/2 teaspoon salt, or to taste
4 tablespoons cold chicken broth or water
3 tablespoons corn starch
thinly sliced green onions and sesame seeds, for garnish
cooked white, brown, or fried rice for serving https://www.lecremedelacrumb.com/best-fried-rice/
Chop chicken into 1 inch pieces. Whisk together eggs, soy sauce, and cooking wine or broth. Add chicken and stir to combine. Cover and chill for 30 minutes. (see note)
Transfer chicken pieces to a large ziplock bag and discard marinade. Add corn starch to bag, seal, and shake to coat chicken completely in the corn starch.
Add oil to a large pan or skillet and bring to medium-high heat. Transfer chicken to pan, trying to arrange pieces so they aren’t piled on top of each other. Cook for 3-4 minutes, then turn the chicken pieces and cook another 3-4 minutes until golden brown.
Use a slotted spoon to transfer chicken to a paper-towel lined plate. Discard any excess oil in the pan and use a paper towel to wipe it out.
Add broth, soy sauce, lemon juice, garlic, sugar, honey, and salt to pan and whisk to combine. Bring to a boil over medium-high heat.
In a small bowl whisk together broth (or water) and corn starch until dissolved. Add to boiling sauce, then reduce heat to medium-low and stir until thickened.
Transfer chicken to pan and stir 2-3 minutes until hot throughout. Garnish with sesame seeds and sliced green onions and serve over cooked rice.