Stir Fry Empress Lemon Chicken

Total Time
Prep 40 mins
Cook 0 mins

Can't wait to try this recipe. It looks delicious.

Ingredients Nutrition


  1. Combine 2 tablespoons cornstarch and 1 tablespoons soy sauce in small bowl; stir in chicken. Let stand 30 minutes.
  2. Meanwhile, combine sugar, 2-1/2 teaspoons cornstarch, lemon peel and juice, remaining 3 tablespoons soy sauce and 1/4 cup water.
  3. Heat oil in hot wok over high heat, Or if using skillet, heat oil over medium-high heat. Add chicken and green onions; stir-fry 3 minutes. Remove.
  4. Reduce heat to medium-high. Pour soy sauce mixture into wok; bring to boil. Cook, stirring constantly, 1 minute. Add chicken and green onions, stirring to coat all pieces well with sauce. Serve immediately.


Most Helpful

As this recipe is by itself, it needs a little work. We decided to cut the sugar at least in half next time. We also added 3/4 of a bag of stir fry-style frozen veggies to this, along with the bunch of green onion. The veggies REALLY need to be added, otherwise it's a pretty unappetizing-looking dish (to me, anyway). Once the veggies are added with the cut down of the sugar, this is a 5-star and very simple Asian-style dish!

redjenmt January 10, 2011

Wonderful dish! I doubled the sauce part of this, because I was making a pound of pasta to go under the chicken, and the sauce had to be able to cover all the pasta, all the chicken, and some stir-fry veggies as well. I used boneless, skinless chicken thighs, and cut down on the sugar. Overall, I really loved this and will add it to my rotation. Thank you for posting!

bricookie55 December 02, 2010

I've been making this since I was 15; I'm 23 now. I too found this on the back of a soy sauce bottle and tore it off because I really liked it when my mom and I made it. It's very popular with pretty much everyone I've ever made it with. If you don't have a wok, I've found it's also really convenient to cook it in like an electric multi-cooker.

kmsfoodfreak January 02, 2010

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