Chinese Lemon Chicken

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.

Cuisine Chinese

Prep Time 10

Cook Time 20

Servings servings

Calories 224

Author Michelle

Ingredients

½ 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
¼ tsp black pepper omit for AIP
2 tbsp avocado oil
2 tbsp green onion chopped

Instructions

Combine the broth, coconut aminos, lemon juice, garlic, honey, and 1 tsp arrowroot starch in a small bowl and whisk well. Set aside.
Season the chicken and coat in salt, pepper, and 1 tbsp arrowroot starch.
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.
Add the liquid to the pan and stir well. Allow to come to a low simmer.
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.
Serve topped with green onion and a side of rice or cauliflower rice if desired.

Notes

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

Nutrition