Today, let’s make lemon garlic chicken, one of the easiest chicken dishes of all time. Juicy, tender chicken paired with a sweet and savory sauce bursting with bright lemon flavor? Trust me, this recipe will completely change the chicken breast game. So please give it a try. If you do, I’m sure it’ll become your new favorite chicken dish for the summer.
Lemon Garlic Chicken (3-4 servings)
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts
- 5 cloves garlic
- 1 tsp grated ginger
- 3 green onions, divided
- 2 tbsp neutral-tasting oil
- 2 tbsp (28g) unsalted butter
- 4 cups (840g) hot cooked rice, to serve
- Boccolini (or your choice of vegetable), to serve
- Lemon wedges (optional), to serve
- Toasted sesame seeds, to garnish
Marinade:
- 1/2 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/4 tsp white pepper (or black pepper)
- 1/4 tsp baking soda
- 1 tbsp neutral oil
- 2 tbsp cornstarch
Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp honey
- 1 tbsp mirin
- 2 tbsp lemon juice
- 1 tsp chicken bouillon powder
- Zest of 1 lemon
- 1/4 cup (60ml) water
- Black pepper, to taste
- 1 tbsp cornstarch
- 1/2 tsp dark soy sauce (optional), for color
Instructions:
PREP INGREDIENTS
1. Marinate the chicken: Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage. Cover and marinate in the fridge for 10 minutes.
2. Prep the vegetables: Finely chop the garlic cloves. Grate a small knob of ginger, about 1 teaspoon. Thinly slice the green onions, separating the whites and greens.
3. Make the sauce: In a small container, combine all the sauce ingredients and mix well. Set aside. (For a darker, glossier restaurant-style sauce, add 1/2 teaspoon of dark soy sauce.)
MAKE LEMON GARLIC CHICKEN
1. In a large wok (or pan), heat 2 tablespoons of oil over high heat. Once it gets nice and hot, add the marinated chicken, spread it out in a single layer, and sear for 1 minute or until the bottom turns golden brown. Flip and cook the other side for 3 to 4 minutes or until nicely browned and cooked through. Remove from the wok and set aside.
2. In the same wok, melt 2 tablespoons of unsalted butter over medium-high heat. Add the garlic, ginger, and white parts of the green onions. Sauté for 1 to 2 minutes or until the garlic starts to turn lightly golden brown.
3. Give the sauce a quick stir, and pour it in. Stir for 30 seconds, or until the sauce thickens and becomes glossy.
4. Add the chicken back to the wok and toss until everything is evenly coated. (If you want some heat, add a pinch of chili flakes or a drizzle of chili oil.)
5. Divide the rice into serving bowls and top with a generous amount of lemon garlic chicken. Serve with your choice of vegetables and one or two lemon wedges (if using) on the side. Garnish with the green parts of the green onions and toasted sesame seeds. Enjoy!
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Ingredients
1 lb (450g) boneless, skinless chicken breasts
5 cloves garlic
1 tsp grated ginger
3 green onions, divided
2 tbsp neutral-tasting oil
2 tbsp (28g) unsalted butter
4 cups (840g) hot cooked rice, to serve
Boccolini (or your choice of vegetable), to serve
Lemon wedges (optional), to serve
Toasted sesame seeds, to garnish
- Marinade:
1/2 tbsp soy sauce
1 tbsp mirin
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/4 tsp white pepper (or black pepper)
1/4 tsp baking soda
1 tbsp neutral oil
2 tbsp cornstarch
- Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp honey
1 tbsp mirin
2 tbsp lemon juice
1 tsp chicken bouillon powder
Zest of 1 lemon
1/4 cup (60ml) water
Black pepper, to taste
1 tbsp cornstarch
1/2 tsp dark soy sauce (optional), for color
Directions
- Prep Ingredients
- Marinate the chicken: Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage. Cover and marinate in the fridge for 10 minutes.
- Prep the vegetables: Finely chop the garlic cloves. Grate a small knob of ginger, about 1 teaspoon. Thinly slice the green onions, separating the whites and greens.
- Make the sauce: In a small container, combine all the sauce ingredients and mix well. Set aside. (For a darker, glossier restaurant-style sauce, add 1/2 teaspoon of dark soy sauce.)
- Make Lemon Garlic Chicken
- In a large wok (or pan), heat 2 tablespoons of oil over high heat. Once it gets nice and hot, add the marinated chicken, spread it out in a single layer, and sear for 1 minute or until the bottom turns golden brown. Flip and cook the other side for 3 to 4 minutes or until nicely browned and cooked through. Remove from the wok and set aside.
- In the same wok, melt 2 tablespoons of unsalted butter over medium-high heat. Add the garlic, ginger, and white parts of the green onions. Sauté for 1 to 2 minutes or until the garlic starts to turn lightly golden brown.
- Give the sauce a quick stir, and pour it in. Stir for 30 seconds, or until the sauce thickens and becomes glossy.
- Add the chicken back to the wok and toss until everything is evenly coated. (If you want some heat, add a pinch of chili flakes or a drizzle of chili oil.)
- Divide the rice into serving bowls and top with a generous amount of lemon garlic chicken. Serve with your choice of vegetables and one or two lemon wedges (if using) on the side. Garnish with the green parts of the green onions and toasted sesame seeds. Enjoy!
Recipe Video
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
1 Comment
I made your lemon garlic chicken with chicken breast and it was amazing. I then took your sauce for your lemon garlic shrimp and poured it over rice noodles. Also amazing. A little bit spicy for me and I didn’t use the full tablespoon of Korean chili flakes. The gochujang was the mild version so I’ll have to adjust using even less chili flakes. Still. An amazing dish.