Lemon Garlic Chicken (Chinese‑Style Marinade)

Ingredients

• 1 kg Chicken Thighs (Boneless, skinless, cut into bite‑size pieces)
• 2 Lemon (Zest and juice)
• 5 cloves Garlic (Minced)
• 1 tsp Black Pepper (Freshly ground)
• 0.5 tsp Turmeric Powder (For color and subtle flavor)
• 2 tbsp Brown Sugar (Packed)
• 1 tsp Instant Coffee Powder (Adds depth of flavor)
• 3 tbsp Soy Sauce (Low‑sodium preferred)
• 1 tbsp Cornstarch (Mixed with water for slurry)
• 2 tbsp Vegetable Oil (For stir‑frying)
• 0.5 tsp Salt (To taste)
• 2 tbsp Green Onions (Sliced, for garnish (optional))

Instructions

1. Prepare the Chicken

   Trim any excess fat from the chicken thighs, cut into bite‑size pieces, and place in a mixing bowl. Sprinkle with salt and black pepper and toss to coat evenly.

   Time: PT5M

2. Make the Marinade

   In a separate bowl combine lemon zest, lemon juice, minced garlic, turmeric powder, brown sugar, instant coffee powder, soy sauce, and 1 tsp of black pepper. Whisk until the sugar dissolves.

   Time: PT5M

3. Marinate the Chicken

   Pour half of the prepared marinade over the chicken, mix well, and let it sit at room temperature for 15 minutes. Reserve the remaining half for later.

   Time: PT15M

4. Heat the Wok

   Add vegetable oil to the wok and heat over medium‑high heat until shimmering.

   Time: PT2M

   Temperature: Medium‑high

5. Stir‑Fry the Chicken

   Add the marinated chicken to the hot wok in a single layer. Stir‑fry, turning occasionally, until the pieces are golden brown and cooked through, about 6‑7 minutes.

   Time: PT7M

   Temperature: Medium‑high

6. Add Remaining Marinade

   Pour the reserved half of the marinade over the chicken. Stir and let it come to a gentle simmer for 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Thicken the Sauce

   In the small bowl, mix cornstarch with 1 tbsp cold water to form a slurry. Slowly drizzle the slurry into the wok while stirring continuously. Cook for another 2 minutes until the sauce thickens and coats the chicken.

   Time: PT2M

   Temperature: Medium

8. Finish and Serve

   Remove the wok from heat, sprinkle sliced green onions on top, and serve immediately with steamed rice or noodles.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g