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