Zesty Lemon Chicken

Makes 3 servings


3/4 pound chicken breast, cut into 1-inch cubes

1 tablespoon vegetable oil

1 teaspoon butter

2 cloves garlic, thinly sliced

1 stalk lemongrass, bottom 4-inches minced (about 1 tablespoon)

2 walnut-sized shallots, thinly sliced

1 lemon, zested


1 teaspoon cornstarch

2 teaspoons fish sauce


1/4 cup fresh lemon juice

1/4 cup chicken broth

1 tablespoon black pepper

1 tablespoon sugar

2 teaspoons cornstarch


Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.

Combine sauce ingredients in a small bowl; stir until sugar is dissolved.

Place a stir-fry pan over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, lemongrass, and cook; stirring, until fragrant, about 30 seconds. Add chicken and stir-fry, until it is cooked through, about 4 minutes.

Add sauce and bring to a boil while stirring, until sauce thickens slightly. Add lemon zest and toss to evenly coat meat. Serve.

Recipe Courtesy of Chef Martin Yan

Zesty Lemon Chicken by Sunkist