Lemon Chicken
This might not be the Chinese lemon chicken you’re used to, but it’s bursting with flavor, lighter to eat, and quicker to make.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2.2 lb chicken thighs (see note 1)
- 1 tablespoon neutral cooking oil
- 4 stalk scallions (cut into sections, plus a little for garnishing)
- 4 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 cup water
- 1½ large unwaxed lemon (sliced)
Instructions
- 1
Remove the bones from the chicken thighs using a sharp knife (see note 2).
- 2
Heat the oil in a skillet or wok over medium heat. Place all the thighs in the pan, skin side up, and keep them as flat as possible.
- 3
Once the bottom side is browned, flip the chicken pieces and add the scallions to fry together.
- 4
When the skin side turns golden, add light soy sauce, dark soy sauce, sugar, and water. Cover with a lid and let it braise over medium heat for about 7 minutes.
- 5
Remove the lid and flip the chicken so the skin side is facing up. Increase the heat to high. Add sliced lemon and continue to cook, uncovered, for another 5 minutes or so. Optionally, garnish with finely chopped scallion greens.
- 6
Serve the chicken thighs whole or sliced into strips, with the thickened sauce.