Lemon Chicken and Broccoli

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

There’s a thing about Chinese food. It’s either super greasy and laden with salt, or it’s simple, lightly woked and bursting with freshness.

I choose to make my Chinese food at home the latter way. I love my vegetables to be crisp tender and bright, therefore I blanch them. And I prefer my meats to be grilled with a bit of sauce that can actually stick. So I toss my proteins in cornstarch and lightly cook them in a touch of oil, then add in my sauce.


Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Enter this Light Lemon Chicken and Broccoli. Where I’ve diced little pieces of lean chicken breast and tossed them in cornstarch, then cooked them evenly and tossed together with freshly blanched broccoli.

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Our family loves Chinese buffets, but I really wish more of the selections were made like this, instead of swimming in salty sauce and loads of grease. Maybe it’s the just the buffets that make it this way. Because I have dined at Chinese restaurants, and their food-so much better!

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

I love the bright green of this broccoli and light coating on the chicken. Such a match made in poultry.

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Lemon Chicken and Broccoli

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 311 calories

Fat 16 g

Carbs 13 g

Protein 30 g


Lemon Chicken and Broccoli


  • 14 oz chicken breast, diced in 1/2" pieces
  • 2 Tb cornstarch
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb broccoli florets
  • dash salt
  • dash pepper
  • dash garlic powder
  • dash chili powder (optional)
  • 1 Tb canola oil, divided
  • 1 cup cold water, divided
  • 1 tsp cornstarch
  • 2 Tb lemon juice
  • 1/2 tsp minced ginger
  • salt and pepper to taste


  1. In a large skillet or wok set over medium heat, heat 1/2 Tb canola oil. Add the broccoli and season with salt, pepper, garlic and chili powders. Saute lightly to coat then pour 1/4 cup water over and cover. Cook until crisp tender, about 3-4 minutes.
  2. Transfer broccoli to a colander and rinse quickly under running water. Set aside.
  3. Toss the chicken in 2 Tb cornstarch, 1/2 tsp salt and 1/2 tsp pepper.
  4. Wipe the skillet then add remaining 1/2 Tb canola oil. Cook the chicken over medium, stirring occassionally, until cooked through and no longer pink, about 5 minutes.
  5. In a small bowl, combine the remaining 3/4 cup cold water, 1 tsp cornstarch, lemon juice and ginger. Pour over the chicken and season with salt and pepper.
  6. Cook until sauce is slightly thickened and bubbly, then add back in broccoli, until heated through.
  7. Serve with rice or noodles, if desired.

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