How to Make Lemon Chicken with Soy Sauce
Step #1: Combine all of the marinade ingredients in a large bowl. Add the chicken pieces and let marinate for 15 minutes. I’ve started making at-home versions of some of our favorite takeout options, none of which leave me feeling greasy and full of regret. I like to include some of these dishes in my meal plan each week to get ahead of any takeout cravings that may hit me in a moment of weakness. If you ever have any trouble cooking rice, be sure to check out my post on my no-fail method for perfect rice! Step #2: Place the cornstarch in a large shallow dish. Use a slotted spoon to remove the chicken from the marinade and transfer it to the cornstarch. Toss well to coat. Step #3: Place the reserved marinade next to the stove. In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water. Step #4: Set a large non-stick skillet over medium-high heat. Once hot, add the chicken and stir-fry for 7 to 9 minutes, until cooked through. Step #5: Add the reserved marinade to the pan and immediately turn the heat down to low. Stir in the lemon zest and cornstarch-water mixture. Once the sauce has thickened (about 30-60 seconds), turn the heat off. Step #6: Garnish with sesame seeds and scallions; serve with white rice. To reheat, thaw frozen chicken in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.
