Lemon Chicken (Poulet au Citron)

Ingredients

• 500 g Skinless chicken thigh pieces (Boneless, cut into bite‑size pieces)
• 1 tsp Fresh ginger, grated (Finely grated)
• 0.25 tsp Salt
• 0.5 tsp Ground black pepper
• 1 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1.5 tsp Cornstarch (Half a tablespoon)
• 3 tbsp Sunflower oil (Divided: 1 tbsp for marinating, 2 tbsp for cooking)
• 0.5 tsp Sichuan peppercorns, ground (Finely ground)
• 1 medium Onion (Cut into bite‑size pieces)
• 3 cloves Garlic cloves (Minced)
• 10 g Fresh coriander (cilantro) (Roughly chopped; add at the end)
• 2 pieces Peppers (hot or mild) (Cut into strips; adjust heat to taste)
• 1 whole Lemon (Half sliced, half juiced)
• 0.5 tbsp Sugar
• 1 tbsp Oyster sauce

Instructions

1. Marinate the chicken

   Place the chicken pieces in a large bowl. Add grated ginger, ¼ tsp salt, ½ tsp ground black pepper, 1 tbsp light soy sauce, 1 tsp dark soy sauce, ½ tbsp cornstarch and 1 tbsp sunflower oil. Mix thoroughly until the chicken is evenly coated. Set aside while you prepare the aromatics.

   Time: PT5M

2. Prepare aromatics and lemon

   Finely mince 3 garlic cloves. Slice the onion into bite‑size pieces. Cut the two peppers into strips. Roughly chop the coriander. Slice half of the lemon into thin rounds and juice the other half. Set everything aside in separate small bowls.

   Time: PT5M

3. Sear the chicken

   Heat the skillet over high heat for about 2 minutes. Add 2 tbsp sunflower oil and swirl to coat. When the oil shimmers, add the marinated chicken in a single layer. Let it sear undisturbed for 2 minutes, then flip and sear the other side for another 2 minutes. Stir briefly, then transfer the chicken to a plate, leaving the oil in the pan.

   Time: PT6M

   Temperature: high

4. Cook aromatics

   Reduce heat to low. Add the minced garlic and stir for 5 seconds. Sprinkle the ground Sichuan pepper and stir for 10 seconds. Add the pepper strips and stir another 10 seconds. Increase heat to high, add the onion pieces and stir for about 30 seconds until just softened.

   Time: PT1M

   Temperature: medium

5. Combine and finish the sauce

   Return the chicken to the pan together with any released juices. Add the lemon slices, the freshly squeezed lemon juice, ½ tbsp sugar and 1 tbsp oyster sauce. Stir everything together for 1 minute, allowing the sauce to coat the chicken. Finally, sprinkle the chopped coriander, give a quick stir and turn off the heat.

   Time: PT2M

   Temperature: medium-high

6. Serve

   Plate the lemon chicken alongside fragrant long‑grain rice. Garnish with extra coriander if desired and serve immediately.

   Time: PT30S

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Skinless chicken thigh pieces: Chicken breast, Turkey thigh
• Instead of Fresh ginger, grated: Ground ginger (¼ tsp)
• Instead of Light soy sauce: Tamari (gluten‑free)
• Instead of Cornstarch: All‑purpose flour (1 tbsp)
• Instead of Sunflower oil: Canola oil, vegetable oil
• Instead of Sichuan peppercorns, ground: Lemon zest (less aromatic)
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic paste (½ tsp)
• Instead of Fresh coriander (cilantro): Thai basil
• Instead of Peppers (hot or mild): Red bell pepper (milder)
• Instead of Lemon: Lime
• Instead of Sugar: Honey (½ tsp)
• Instead of Oyster sauce: Soy sauce + a dash of fish sauce

Equipment Needed

• Large mixing bowl
• Measuring spoons
• Microplane or fine grater (optional)
• Chef's knife
• Cutting board
• Skillet or wok
• Spatula or wooden spoon
• Small bowl (for sauce) (optional)

Critical Steps — Do Not Skip

• Marinating the chicken with ginger, soy sauces and cornstarch.
• Searing the chicken without moving it to develop a golden crust.
• Adding Sichuan pepper at low heat to release its aromatic oils.
• Balancing the lemon acidity with sugar and oyster sauce.

Chef Tips from the Video

• For extra citrus aroma, zest the lemon before juicing and add the zest with the sauce.
• A wok provides even heat distribution and makes stirring easier.
• Serve with jasmine or basmati rice to complement the lemon‑soy flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 2 hours ahead and keep refrigerated.
• Pre‑slice the lemon and store the juice in a sealed jar.
• While the chicken cooks, start cooking the rice so everything finishes together.