Lemon Chicken and Potatoes
This lemon chicken and potatoes recipe features juicy chicken thighs marinated with lemon zest and pan-fried to perfection. So easy, so tasty!
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Servings: 2
Calories: 470kcal
Ingredients
- 300 g chicken thighs cut into bite sizes
- 1 potato Cut into cubes. more or less to your liking
- 4 tablespoon oil
- 1/2 lemon zest the lemon then cut into thin slices
- 3 tablespoon coriander finely chopped
- 2 tablespoon soy sauce 1.5 tablespoon for marinade
- 1/2 tablespoon oyster sauce
- 1 tablespoon rice wine optional
- 1 tablespoon corn starch
Instructions
- Marinade Chicken - In a bowl, combine chicken pieces, rice wine, 1.5 tabelspoon of soy sauce, oyster sauce, lemon zest, and cornstarch. Mix well and set aside.
- 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.
- 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.
Notes
- 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.
- 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.
Nutrition
Serving: 2g | Calories: 470kcal | Carbohydrates: 31g | Protein: 30g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 1.254mg | Potassium: 929mg | Fiber: 6g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 37mg | Calcium: 91mg | Iron: 4mg