Instant Pot Chinese Lemon Chicken
This Instant Pot Chinese Lemon Chicken is a delicious takeout recipe with a savoury lemon sauce that comes together with pantry staples!
Servings: 4 servings
Calories: 538kcal
Ingredients
- 1/4 cup lemon juice
- 1/4 cup sugar
- 1/4 cup chicken broth
- 1 tbsp lemon zest
- 4 cloves garlic, minced
- 1 tbsp low-sodium soy sauce
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 3 chicken breasts, diced
- 2 tbsp cornstarch
- 2 cups cooked jasmine rice (about 1 cup dry, cooked according to package directions)
- 4 green onions, sliced
- sesame seeds for garnish
- Lemon slices, for garnish
Instructions
- Mix lemon juice, sugar, chicken broth, lemon zest, garlic, soy sauce and salt together in a medium-sized bowl and set aside. Meanwhile, get rice cooking in a rice cooker according to package directions.
- Add vegetable oil to Instant Pot and turn on saute mode. Toss chicken with cornstarch in a large bowl. Add chicken to Instant Pot and saute for 5-7 minutes until lightly browned, then add in sauce, cover with lid and let sit on saute mode for 2-3 minutes.
- Open lid and stir chicken, cooking another 2-3 minutes until chicken is cooked through. Serve overtop of rice and garnish with green onions and sesame seeds. Serve and enjoy!
Notes
For a lower-calorie version, skip tossing the chicken in cornstarch.
Serve with white rice, brown rice or even quinoa.
Store the leftovers in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.
Freeze the chicken and sauce separately before they’ve been combined for up to 3 months.
Nutrition
Calories: 538kcal | Carbohydrates: 64g | Protein: 41g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 691mg | Potassium: 763mg | Fiber: 1g | Sugar: 13g | Vitamin A: 173IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 1mg