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Spicy Lemon Chicken

The tang of lemon combined with spicy ginger and crushed red pepper make a deliciously different pan sauce for tender chicken. Serve it with steamed rice and broccoli to make a meal.


  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons grated lemon zest
  • 1 1/2 tablespoons granulated sugar
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine, Aji-Mirin or dry sherry
  • 1 1/2 tablespoons minced fresh ginger
  • 1 teaspoon crushed red pepper (red pepper flakes), or to taste
  • 6 boneless, skinless chicken breast halves
  • 3 tablespoons canola oil
  • 2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water
  • 1 1/2 teaspoons cornstarch mixed to a paste with 1 1/2 teaspoons cold water
  • Salt and ground black pepper


  1. Make the marinade: whisk the lemon juice, zest, sugar, soy sauce, rice wine, ginger, and red pepper flakes together in medium bowl. Add the chicken and toss in marinade until well coated. Cover; let marinate 10 minutes at room temperature.
  2. Drain the chicken, reserving the marinade. Heat a non-stick wok or large skillet over medium-high heat. When the pan is hot, pour the oil down the sides of the wok (or into the skillet). Add the chicken and sear until it is golden brown, about 2 minutes on each side.
  3. Drain the oil, leaving the chicken in the pan.  Add the diluted Glace de Poulet Gold® and reserved marinade and bring to a simmer. Reduce the heat to low and simmer gently, turning the chicken periodically until it is cooked through, about 7-8 minutes.
  4. Transfer the chicken to plate and set aside, keeping it warm. Whisk the cornstarch thickener, in a steady stream, into the liquid until smooth. Raise the heat to medium, whisking the simmering sauce until it has thickened, about 1 minute. Remove the sauce from the heat and season to taste with salt and pepper. Cut the chicken breasts crosswise into thin slices. Serve with the sauce spooned over the chicken.

Additional Tips

Wine Pairing: Sauvignon Blanc

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