Ingredients
Method
- Marinate the chicken with soy sauce, oyster sauce, dark soy sauce, honey, black pepper, and cornstarch, then set aside for at least 5 minutes while preparing the remaining ingredients.
- Drizzle oil into a pan over medium-high heat and pan-fry the chicken for 6 to 7 minutes until slightly browned.
- Add the sliced onion and garlic, then sauté for 2 to 3 minutes until the onion softens and becomes fragrant.
- Increase the heat to high, add the sliced lemon and chopped cilantro, and sauté for 1 minute.
Nutrition
Notes
Meat Choice: I always reach for boneless chicken thighs because they stay incredibly juicy, but if you prefer breast meat, just be sure to slice it thinly so it cooks through quickly without becoming tough.
Garlic Prep: I know ten to fifteen cloves sounds like a lot, but I promise that leaving them whole or in large chunks allows them to soften into sweet, buttery nuggets that balance the citrus perfectly.
The Marinade: While five minutes works in a pinch, I have found that letting the chicken sit for twenty minutes helps the cornstarch create a much better crust when it hits the hot oil.
Heat Management: I recommend keeping a close eye on the pan when you add the honey and soy sauce mixture, as the sugars can burn quickly if the heat is too high for too long.
Serving Idea: My favorite way to enjoy this is over a bed of fluffy white rice or even some simple rice noodles to make sure not a single drop of that garlic lemon sauce goes to waste.
Storage Tips: If you have leftovers, I suggest storing them in an airtight container for up to three days, though you might want to add a tiny splash of water when reheating to loosen up the sauce again.