Chinese Lemon Chicken

This was so full of flavor and the entire family devoured it! I served mine over some simple roasted cauliflower rice and over jasmine rice for the rest of the family and it paired perfectly with roasted broccoli.



Serves: 4

Prep time: allow 20 minutes marinate, 35-40 minutes total time

Nutrition: 234 calories, 13g fat, 3g net carbs, 29g protein


  • 2 large (20oz) boneless skinless chicken breast, cut into 1 inch pieces

  • 1 large egg, lightly whisked

  • 2 tbsp liquid aminos (or tamari, coconut aminos or soy sauce)

  • 2 tbsp white vinegar

  • 2 tbsp baking powder

  • 2 tbsp coconut oil


  • 1/2 tbsp coconut oil/avocado oil

  • 3 (10g) garlic cloves, minced

  • 1 tsp ginger root, grated

  • 1/2 cup chicken broth

  • 2 tbsp liquid aminos (or tamari, coconut aminos or soy sauce)

  • juice from 1 lemon

  • 2 tbsp monk fruit sweetener (or table sugar or honey if not keto)

  • salt to taste

  • 2 tsp arrowroot powder, dissolved in 2 tbsp water

  • optional: sesame seeds, chopped green onions, additional lemon slices


Combine egg, liquid aminos, and white vinegar in a tupperware/bowl/shallow dish. Add cubed chicken and let sit for 20 minutes while you prep your sauce ingredients.

While the chicken marinates, combine chopped garlic and grated ginger in a small bowl and set aside. Combine chicken broth, liquid aminos, lemon juice and monk fruit in a measuring cup and set aside. Combine arrowroot powder and water in a small dish, stir and set aside.

After the 20 minutes is up, take half of the chicken out, shake off the marinade and place chicken in a separate bowl. Heat 1 tbsp coconut oil over medium high heat in a large wok or pan. Sprinkle 1 tbsp baking powder over chicken, making sure you toss it to coat. It will get a little foamy because of the vinegar, but trust me, it’ll help it get crispy. Add it to your pan and let it cook, undisturbed for 5 minutes. Flip chicken over and cook for an additional 4-5 minutes. Remove from pan, heat another 1 tbsp of oil and repeat with the remaining chicken.

While the chicken is cooking, heat 1/2 tbsp oil in a medium/large pot over medium heat. Once hot, add the garlic and ginger and saute for 30 seconds. Add the chicken broth mixture and simmer for 5 minutes. Add the arrowroot mixture and simmer until sauce has thickened.

Add all of your chicken back to your wok for 4-5 minutes while your sauce is finishing. Add chicken to the pot, stirring to evenly coat each piece.

Serve over cauliflower rice, jasmine rice or enjoy it on its own. Top with sesame seeds, chopped green onion and an extra squeeze of fresh lemon juice.