Lemon Garlic Asian Chicken #Recipe


I love Take-Out. But I am on a Budget! In effort to satisfy my cravings for Lemon Chicken, I came up with a quick and easy recipe that feeds my whole family for less then Take-Out for ONE!

Most restaurants use chicken thighs for this recipe. Thighs are much more moist and tender. Boneless, skinless thighs are also cheaper. But, if you are looking to cut out some extra fat, choose chicken breasts.


Chop up your chicken into bite size pieces.

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Cover the chicken in Cornstarch, Salt & Pepper.

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Stir to make sure everything is coated well.

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Heat up a large skillet or wok. You don't want to throw your chicken in until you the pan is screaming Hot!

Mix up your sauce while your pan is heating. Start with Lemon juice.

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Add Sugar, Soy Sauce, and Hoisin Sauce.

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Drop in a good helping of Garlic and a bit of Cornstarch.

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Don't forget Ginger!!! (You can use fresh or in the tube)

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When the pan is screaming Hot, add a little Vegetable Oil, Chicken, and a bit of Sesame Seed Oil.

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When the chicken is nice and brown and cooked, add your sauce. Bring sauce to a boil and thicken.

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Serve with some Asian Noodles and ENJOY!

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6 Chicken Thighs, diced

3 Tbsp Cornstarch, divided (flour can be substituted)

1/2 Tsp Salt

1/4 Tsp Black Pepper

1/4 C. Lemon Juice

2 Tbsp Soy Sauce

2 Tbsp Sugar

1 Tsp Hoisin Sauce

1 Tbsp diced Garlic

1 Tsp diced Ginger

1 Tbsp Vegetable Oil

1 Tbsp Sesame Seed Oil

Place diced chicken into a large bowl. Sprinkle with 2 Tbsp Cornstarch, Salt & Pepper. Stir to coat. Heat large skillet or wok. Mix sauce together. Lemon juice, soy sauce, sugar, hoisin sauce, garlic, ginger, and remaining cornstarch. When pan is very hot, add oils and chicken. Brown chicken and when cooked through, add sauce. Bring sauce to a boil, simmer until thickened. Serve and ENJOY!

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