Chinese Lemon Chicken and Rice Bowls : Sweet, Tangy & Better Than Takeout
These Chinese Lemon Chicken and Rice Bowls bring that irresistible sweet-tangy flavor straight to your kitchen. Crispy golden chicken is coated in a bright, glossy lemon sauce that’s perfectly balanced between sweet and citrusy. Served over fluffy rice with tender vegetables, this bowl is satisfying, high in protein, and perfect for easy weeknight dinners or meal prep.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Crispy Chicken
1½ lbs boneless, skinless chicken breasts, cubed
½ cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
½ tsp salt
½ tsp garlic powder
Olive oil spray (for baking or air frying)
Lemon Sauce
½ cup chicken broth
¼ cup fresh lemon juice
2 tbsp honey or sugar
1 tbsp soy sauce
1 tsp lemon zest
1 tbsp cornstarch + 2 tbsp water (slurry)
For the Bowls
3 cups cooked jasmine rice
2 cups steamed broccoli or snap peas
2 green onions, sliced
Sesame seeds (optional)
Instructions
Coat chicken in flour, dip in egg, then press into seasoned panko.
Air fry at 400°F for 12–15 minutes (or bake at 425°F for 18–20 minutes) until golden and internal temperature reaches 165°F.
In a saucepan, combine broth, lemon juice, honey, soy sauce, and zest. Bring to a simmer.
Stir in cornstarch slurry and cook until thick and glossy.
Toss crispy chicken in lemon sauce until evenly coated.
Assemble bowls with rice, lemon chicken, and steamed vegetables. Garnish with green onions and sesame seeds.
Nutrition
- Calories: Approximately 550 per bowl
- Protein: 42g