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Chinese Lemon Chicken

  • Author: Michelle
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This sticky Chinese lemon chicken is a fresh and flavorful one-pan meal. This version is a healthier take on the traditional dish, and is paleo, whole30, and AIP-compliant.


  • 1/2 cup chicken broth
  • 2 tbsp coconut aminos
  • Juice of one large lemon
  • 3 cloves garlic, minced
  • 1 tbsp honey (omit for whole30)
  • 1 tbsp + 1 tsp arrowroot starch (divided)
  • 1 lb chicken breast, cubed
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil
  • 2 tbsp green onion, chopped


  1. Combine the broth, coconut aminos, lemon juice, garlic, honey, and 1 tsp arrowroot starch in a small bowl and whisk well. Set aside.
  2. Season the chicken and coat in salt, pepper, and 1 tbsp arrowroot starch.
  3. Heat the avocado oil in the pan and add the chicken. Cook for 4-5 minutes to lightly brown. Turn and cook for another 4-5 minutes. Remove from heat and set aside.
  4. Add the liquid to the pan and stir well. Allow to come to a low simmer.
  5. Add the chicken back to the pan and stir to coat in the sauce. Cook for about 2-3 minutes or until the chicken is cooked through and reads an internal temperature of 165 F and the sauce is sticky and thickened.
  6. Serve topped with green onion and a side of rice or cauliflower rice if desired.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 20
  • Method: Stove Top
  • Cuisine: Chinese


  • Serving Size: 1 serving
  • Calories: 224
  • Fat: 10.1g
  • Carbohydrates: 6.1g
  • Fiber: 0.2g
  • Protein: 25.9g