This lemon chicken and potatoes dish features juicy, tender chicken thighs marinated with lemon zest and pan-fried to perfection. Fresh and vibrant, it makes an ideal weeknight dinner.

About this Asian Lemon Chicken Recipe

I love this recipe—it takes the ordinary Chinese chicken stir fry to a new level.

The combination of chicken and potatoes infused with that refreshing lemony zest makes every bite so tasty, and it is a meal I can’t get enough of. 

It’s really quick to prepare, too, since I cut everything into small pieces, so they marinate and cook through fast. 

it’s got protein, veggies, and carbs all in one dish. I can pair it with rice or enjoy it as is.

Ingredients for Lemon chicken potatoes

• Chicken: Chicken thigh works best for this recipe, but I’ve also tried using chicken breast sliced into half-centimetre pieces (about as thick as a coin), and they turned out great, too.
• Potatoes: I prefer cutting the potatoes into small cubes; not only do they cook quickly, but they also absorb the flavours faster.
• Lemon: I use lemon slices for garnish; if you prefer a sour taste, squeeze fresh lemon juice after cooking. Don’t forget to remove the lemon seeds, and be careful not to overcook the lemon, as it can turn bitter.
• Rice Wine: If you don’t have rice wine, add the same amount of water to dissolve the cornstarch.

How to cut potatoes

Cutting potatoes can be tricky since they are round and unstable on the table. I use the trick below to cut them. How do you cut potatoes?

Instructions

Step One – Marinade Chicken

• In a bowl, combine chicken pieces, rice wine, soy sauce, oyster sauce, lemon zest, and cornstarch. Mix well and set aside.

Step Two – Pan Frying Potato and Chicken

• Over medium heat, add oil to the frying pan. Pan-fry the potato cubes until lightly browned, then set them aside.
• Next, add some oil and the marinated chicken pieces to the pan and cook thoroughly until the chicken is completely done.

Step Three – Combining all ingredients

• Add the pan-fried potatoes back to the chicken. Stir in half a tablespoon of soy sauce and mix well.
• Add lemon slices and coriander, then serve.

Cooking Tips

• Non-stick pan: I recommend using a non-stick frying pan for this recipe, as potatoes and chicken can be sticky. It makes for an easier cooking experience overall.
• Oil: Potatoes absorb oil well, so add more oil when pan-frying the chicken if needed. Use olive oil for a healthier alternative.
• Garlic: I tried adding garlic to the marinade, and while it tasted great, I found it overpowered the lemon flavour.
• Spice up: You can add fresh chilli to spice it up or drizzle chilli oil over the dish after serving for an extra kick.
• Saltiness: If you have this dish without rice, you can reduce the soy sauce to avoid being too salty.

It’s sometimes hard to believe such a tasty dish can be so easy to make!

Prepare this dish to impress your family and friends. And enjoy the compliments that come your way. Happy cooking! 🤗

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