This flavor packed Paleo Chinese Lemon Chicken is a healthier homemade version of a takeout favorite! It’s easy to make and contains no refined sugar, family approved and seriously tasty with a Whole30 option. Keep it Paleo and Whole30 by serving over sautéed cauliflower rice or with your favorite stir fried veggies.
After making a Whole30 version of orange chicken that was such a hit with readers, I was inspired to try a version with lemon sauce.
I tested it both with honey as a sweetener, and date syrup for a Whole30 option and both were delicious!
It’s one of those sauces that you really just want to eat with a spoon. Yes, that is my standard for a really good sauce! It’s not ready to share on the blog until I’m addicted to it!
I do prefer the version made with honey personally, because I love the flavor paired with the lemon.
But if you’re doing the Whole30, the date paste or syrup will sweeten the sauce nicely and you won’t miss out on flavor!
Between the sauce and the crispy coated juicy tender chicken, this recipe became a fast favorite for me! I can’t wait for you to try it out.
What You Need to Make Paleo Chinese Lemon Chicken
I decided to use boneless skinless chicken thighs for this recipe to make sure the chicken stays juicy and tender.
The ingredients are listed in 2 categories – what you need for the chicken and what you need for the sauce:
Chicken:
- arrowroot flour, or tapioca
- sea salt and black pepper
- boneless skinless chicken thighs
- eggs
- Avocado oil, or refined coconut oil, for frying
Sauce:
- fresh garlic and ginger
- chicken broth or stock
- coconut aminos
- fresh lemon juice
- raw honey, or date paste/syrup for a Whole30 option
- crushed red pepper flakes
- arrowroot or tapioca flour dissolved in 1 tablespoon water
How to Make Chinese Lemon Chicken
Place the arrowroot or tapioca in a shallow bowl along with the salt and pepper.
Whisk the eggs in a separate shallow bowl. Coat chicken pieces in whisked egg lightly, then toss the chicken in the arrowroot, shaking off excess, and place on a large plate.
Heat about 1/2 cup of oil in a large deep non-stick skillet. Once sizzling hot, work in batches to cook to cook the chicken pieces, cooking for 2 – 3 minutes, turning once or twice.
Place chicken on a paper-towel-lined plate and repeat the process for the remaining chicken, adjusting the temperature of the heat as needed.
For the sauce, wipe the skillet clean, then heat one tablespoon of oil over medium heat.
Cook the garlic and ginger until fragrant, about 30 seconds, then stir in the broth, coconut aminos, lemon juice, honey, and pepper and simmer.
Stir in the arrowroot/water mixture and cook, stirring until thickened. Toss the chicken in the sauce and serve garnished with lemon and green onions.
What to Serve with Paleo Chinese Lemon Chicken
The chicken is great over lightly sautéed cauliflower rice.
If you buy frozen pre-riced cauliflower it only takes a few minutes to cook and won’t add any time to the meal.
You can also opt for some stir fried veggies like broccoli, peppers, cabbage and anything else you enjoy.
I hope you’re ready for a seriously tasty, healthier version of Chinese Lemon Chicken that’s bound to become a new favorite!
Grab your ingredients because it’s time to cook – let’s go!
Chinese Lemon Chicken {Paleo, Whole30 Option}
Chinese Lemon Chicken {Paleo, Whole30 Option}
Ingredients
Chicken:
- 3/4 cup arrowroot flour or tapioca
- 1 tsp salt plus more to season the chicken
- 1/4 tsp black pepper plus more to season the chicken
- 1 1/2 lbs boneless skinless chicken thighs cut into 1" pieces
- 2 eggs whisked
- Avocado oil or refined coconut oil, for frying
Sauce:
- 3 cloves garlic minced
- 1 1/2 teaspoons minced or grated ginger
- 1/3 cup chicken broth or stock
- 2 tablespoons coconut aminos
- 1/4 cup fresh lemon juice
- 3 tablespoons raw honey * - see note for Whole30 option
- 1/2 tsp crushed red pepper flakes or 1/4 for less spice
- 1 1/2 tsp arrowroot or tapioca flour dissolved in 1 tablespoon water
Garnish:
- Zest from 1 lemon finely grated
- Thinly sliced green onion
Instructions
Chicken:
-
Place the arrowroot or tapioca in a shallow bowl along with the salt and pepper.
-
Whisk the eggs in a separate shallow bowl. Coat chicken pieces in whisked egg lightly, then toss the chicken in the arrowroot, shaking off excess, and place on a large plate.
-
Heat about 1/2 cup of oil in a large deep non-stick skillet. Once sizzling hot, work in batches to cook to cook the chicken pieces, cooking for 2 - 3 minutes, turning once or twice. Place chicken on a paper-towel-lined plate and repeat the process for the remaining chicken, adjusting the temperature of the heat as needed.
Sauce:
-
Wipe the skillet clean, then heat one tablespoon of oil over medium heat. Cook the garlic and ginger until fragrant, about 30 seconds, then stir in the broth, coconut aminos, lemon juice, honey, and pepper and simmer. Stir in the arrowroot/water mixture and cook, stirring until thickened. Toss the chicken in the sauce and serve garnished with lemon and green onions. The chicken is great over lightly sautéed cauliflower rice. Enjoy!
Recipe Notes
*You can make this recipe Whole30 friendly by subbing in homemade date paste, or pure date syrup for the honey.
Nutrition
Want More Asian Inspired Paleo Recipes? Try One of These!
Egg Roll in a Bowl with Chicken {Whole30, Keto}
Chicken and Broccoli Stir Fry {Whole30, Keto}
Spaghetti Squash Pad Thai {Whole30}
Chinese Chicken Salad {Whole30}
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