Looking for a quick, flavorful dinner for two? Lemon Chicken with Sugar Peas takes less than 30 minutes top to bottom making it a easy peasy weeknight meal.
We’re on a citrus kick lately and we’re not mad about it at all. I love the zip and zing citrus brings to recipes. This lovely lemon chicken recipe utilizes chicken tenderloins that are fried until golden then tossed in a zippy lemon sauce and finished with a sprinkling of sesame seeds (you may also add sliced green onions if you’re so inclined). Snap peas are added to the poultry party giving the dish a pop of color and texture. I like to serve this saucy chicken over a bed of steamed rice. Quick, easy and delish.
WHAT IS A SNAP PEA?
Snap pea, also known as sugar snap pea, is an edible-pod pea with rounded pods and thick pod walls. For convenience purposes we have chosen to use a steamer bag of snap peas for this recipe. You may absolutely use fresh snap peas if they happen to be in season.
WHAT INGREDIENTS DO I NEED TO MAKE LEMON CHICKEN?
You’ll need the following 13 KEY ingredients to make this Lemon Chicken at home, plus 2 optional (but encouraged) ingredients.
- chicken tenderloins
- all-purpose flour
- fresh lemon zest and juice
- granulated sugar
- reduced sodium soy sauce
- rice vinegar
- red pepper flakes
- cornstarch
- sesame oil
- garlic
- oil for frying
- steamer bag of snap peas
- sesame seeds
OPTIONAL INGREDIENTS:
green onions
steamed rice
TIP: I find a RICE COOKER to be an incredibly helpful kitchen appliance. My rice cooker has a keep warm feature that saves me time when preparing meals during the week. I make a large batch and then use it over the course of a few days.
MORE DELICIOUS CHICKEN RECIPES TO TRY
If you’re feeling inspired by this lemon chicken recipe, you’ll love these other chicken recipes:
- Quick and Easy Orange Chicken
- Orange and Soy Glazed Chicken Thighs
- Chicken with Pomodoro and Prosecco Sauce
- Chicken with Mustard Cream Sauce and Gnocchi
Lemon Chicken with Snap Peas
Lemon Chicken with Snap Peas is an easy peasy weeknight meal.
Ingredients
- 4 chicken tenderloins - cut in half
- 1 tablespoon all-purpose flour
- zest from1 lemon
- 3 tablespoon fresh lemon juice
- 2 tablespoons granulated sugar
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon red pepper flakes (can omit if you prefer no heat)
- 1/2 teaspoon cornstarch
- 1/4 teaspoon sesame oil
- 2 cloves garlic - minced
- oil for frying
- 1/2 package steamer bag sugar snap peas (cooked according to package directions)
- sesame seeds to garnish
- sliced green onions to garnish, optional
Instructions
- Place chicken into a zip top bag. Sprinkle flour on top. Seal bag and shake to coat. Set aside.
- Into separate small bowl combine lemon zest, juice, sugar, soy sauce, vinegar, red pepper flakes, cornstarch, sesame oil, and garlic. Mix to combine. Set aside.
- Into a heavy bottom Dutch oven (or like) add about 2-inches of oil, heat to 350°F.
- Carefully add chicken and fry until golden and chicken is cooked through. Do this in batches as to not crowd pot. Transfer chicken to a paper towel lined plate.
- Heat a non-stick skillet over medium heat. Add liquid ingredients and cook until just thickened stirring frequently. About 1 minute.
- Add cooked chicken and snap peas, toss to coat.
- Garnish with sesame seeds and green onions if desired. Serve over cooked rice.
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