Lemon, Honey and Sesame Chicken

Lemon Honey and Sesame Chicken - a quick, easy and delicious gluten-free dinner
Chinese means Valentines Day to us. There have only been a couple of times where we have bothered booking somewhere smart and fancy, but really set menus and other couples don’t really signify romance to me. On Valentines Day you will either find us holed up in Chinatown where you can always get a table, a huge dinner and unobtrusive service or at home cooking a banquet together where the emphasis is not on the end result but the act of cooking as a couple.

In fact one of my most memorable Valentines nights was when we decided to cook ourselves a night out in Chinatown. We mixed over-the-top cocktails that insisted upon using every alcoholic drink in our cabinet and was tantalisingly aqua marine with umbrellas and glace cherries. We drank these far too quickly whilst pouring over Chinese cookbooks and making a royal mess as well as sesame prawn toasts, char siu pork, egg fried rice and broccoli in oyster sauce. We finished with the requisite deep fried bananas which always ensures a blistered tongue and vanilla ice cream which melted as soon as it hit the bananas.

Spending hours in the kitchen isn’t as fun as it normally is at the moment with my increasing bump getting in the way of the kitchen counter, my lower back threatening to give out at any minute and bending down to get my bottom kitchen cabinets requiring about five minutes of recuperation time. So, we need to make haste with our Valentines preparations and there is no quicker and more delicious Chinese dish to make at home than this Lemon, Honey and Sesame Chicken. It’s a meal that I can happily make for the two of us, or if Luke is away then just me on my lonesome, it really is that little bother. Not to mention it tastes a million times better than the bland and greasy MSG filled takeaway at the end of the phone.

Lemon Honey and Sesame Chicken  - a quick, easy and delicious gluten-free dinner

Lemon, Honey and Sesame Chicken

Serves 4 (or 2 with plenty of yummy leftovers so you can have cold Chinese the next morning)

4 boneless chicken thighs with skin, diced
1 lemon
3 tablespoons cornflour
1 teaspoon Chinese five-spice
¼ teaspoon garlic powder
½ teaspoon salt
2 tablespoons coconut oil
2 tablespoons honey
1 tablespoon soy sauce (or tamari or coconut aminos)
3 tablespoons sesame seeds

  1. Place the cornflour, five-spice, garlic powder, zest of the lemon and salt in a bowl and whisk together until evenly mixed.
  2. Toss the diced chicken into the cornflour mixture until thoroughly coated.
  3. Heat up the coconut oil in a large wide bottomed saucepan or wok until hot then add the chicken, cooking on a medium to hot temperature until crispy and cooked through.
  4. Remove the chicken from the pan and set aside.
  5. Whisk the honey, soy sauce and juice from half of the lemon together until combined then pour into the pan. Bubble up for a minute then add the chicken back in along with the sesame seeds and cook for a further minute until piping hot.
  6. Serve with rice stir-fried with beansprouts, spring onions and soy sauce.


  1. You’ve definitely got me craving lemon chicken right now.. I seriously love the stuff & always order it when getting takeout. That being said, I never have made it myself before – and think I’ve got to try your recipe!

    • Georgina says:

      Thalia – I know I always order the lemon chicken too, although I have to say there is nothing like homemade. In the UK you get so much MSG in your takeaway so when you make it at home you know exactly what you’re putting in and what you’re eating.

  2. The lemon , honey and sesame chicken sounds fantastic !!! Going to try it tomorrow , just one question …what is coconut amino and where would I buy that????


    • Georgina says:

      Lori – If you do try it, let me know how it goes. Coconut aminos is a wheat and soy free liquid flavouring which you would use in place of soy sauce if you are intolerant. I don’t know where you are but in the UK it’s available on amazon but it’s pretty pricey so I would only recommend if it’s the sort of thing you have in the cupboard anyway. Otherwise soy sauce or tamari (which is also wheat free) work in exactly the same way. I use whatever I have around and it doesn’t affect the finished result at all. Good luck!

  3. I made this last night and it was lovely! Thank you so much for sharing. Unfortunately it was so nice that there were no leftovers to eat today 😉

  4. Made this last night and it was absolutely spot on – my husband loved it and it’s so easy to make.

    Can see this becoming a definite favourite in our house.

    • Hi Sharon, that’s lovely to hear the recipe was a success for you, it really is one of my favourites. Thank you so much for your comment.

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