Lemon Chicken with Bok Choy

National Chicken Council
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 25 mins

A quick and easy date-night or dinner-party dish that is so doable even a novice cook can handle it.


4-- chicken breast halves, boneless and skinless, pounded to 1/3-inch thickness
3-- eggs
1/2cup flour
1/2cup cornstarch
2teaspoons cornstarch
1/2cup canola oil
6stalks bok choy
1/2cup lemon juice (from about 3 large lemons)
1tablespoon white wine vinegar
1/3cup sugar
1tablespoon sugar
1/4cup water
2tablespoons water


  1. Preheat oven to 200F.  Line baking sheet with paper towels.
  2. In shallow bowl, whisk eggs.  In glass pie dish or other shallow baking dish, combine flour and ½ cup cornstarch.  Dip chicken into beaten eggs; drain off excess.  Toss chicken in flour-cornstarch mixture and coat well.  Transfer chicken to plate and set aside.
  3. In straight-sided sauté pan, warm canola oil.  Add chicken to pan, in batches if necessary, and fry until golden brown, crispy and cooked through, about 7 to 8 minutes, turning.  Transfer chicken to prepared baking sheet; place in warmed oven. 
  4. Prepare bok choy by steaming over boiling water about 3 – 4 minutes.
  5. Make lemon sauce by combining in small saucepan lemon juice, vinegar, sugar and ¼ cup water.  Place over low heat and cook, stirring, until the sugar is dissolved, about 2 – 3 minutes.  Increase heat to medium-high and bring to a boil.  Reduce heat to low and simmer 1 – 2 minutes.  In small bowl, whisk together 2 teaspoons cornstarch and 2 tablespoons water.  Whisk cornstarch mixture into the sauce; cook until sauce boils and thickens about 2 – 3 minutes. 
  6. In large fry pan over medium heat, warm lemon sauce.  Add chicken; turn to coat lightly with the sauce.  Transfer chicken to cutting board and cut into ½ inch slices.
  7. Place bok choy stalks on platter.  Place chicken pieces on top of bok choy; drizzle remaining sauce over chicken.

From the Williams-Sonoma Kitchen

Nutritional Info *per serving

  • Calories 650
  • Glycemic Load 13.56
  • Fat 35g
  • Saturated Fat 4g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 20g
  • Cholesterol 215mg
  • Sodium 135mg
  • Potassium 380mg
  • Carbohydrate 51g
  • Fiber 1g
  • Sugars 21g
  • Protein 33g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 35%
  • Calcium 6%
  • Iron 15%