Cilantro Lemon Chicken

Morsels of chicken coated with a cilantro lime marinade make a perfect appetizer, side, or served with some buttered noodles for the main course. This cilantro lemon chicken is as quick as any stir-fry dish with no added fuss and takes less than 20 minutes to make.

Table of Content

• About this recipe
• Ingredients and substitutes
• Step by step instructions
• You may also like
• Printable Recipe
• Comments

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Do you love cilantro? It's a thing about cilantro you either love it or hate it! Right? There's no middle ground. I love cilantro. In fact, I'm not much of a parsley person, so I will often substitute cilantro for any dish that calls for parsley.

Now, this dish has lots of cilantro. So, if you make it, you gotta make sure you offer it to people who love cilantro. The lemon garlic and ginger do help enhance the flavor. But, in general, you must love cilantro to enjoy this dish.

About this recipe

I will be honest and tell you that I have served this cilantro lemon chicken for lunch, dinner, as an appetizer, a side dish, and even made wraps with this!! So good!

• As an appetizer, I served them on small toast with a drop of ketchup.
• And it also goes well as a side dish alongside most main courses.
• I also make a bowl of noodles and add the noodles to the chicken. The sauce just coats the noodles so beautifully you don't need anything else.
• And wraps are the easiest. My kids love these leftovers usually in wraps with a mix of chopped salad. Perfect for the kid's lunch boxes.

Ingredients and substitutes

• Chicken - I love using boneless chicken thighs and legs. And yet, you are also free to use chicken breast. Just know that chicken breast cooks much faster than chicken thighs.
• Cilantro - I'd love to say use parsley, but I have never tried it. Cilantro works perfectly. The quantity can be reduced to make it less intense.
• Soy sauce - Adds a nice color and diffuses the strong flavors. You can hardly taste it so don't omit it.
• Lemon - It's really mild with just 2 tablespoon so don't omit. You can add more but I suggest tasting first. I love lemon, but I don't like when it takes over the rest of the flavors.

Step by step instructions

• Clean and cut the chicken into bite-size pieces. Pat dry and season with salt and pepper. And set aside.
  Tip - Too much water in the chicken will not let the chicken saute but rather stew in the liquid.
• Marinade - Clean and roughly chop the onion, ginger, garlic, and cilantro. Place all the ingredients in a blender and blend to a smooth paste. Add two tablespoons of water if necessary to get started.
  Tip - You can also do this in a mortar and pestle as I did.
• Next, add the cornstarch to the chicken - toss well and shake off any excess.
  Tip - You want to add the cornstarch just before you are ready to cook the chicken.

• Heat a large wok or wide pan with 2 tablespoon cooking oil. Then, add the chicken and saute for two minutes until seared on all sides.
• Next, add the cilantro paste marinade and soy sauce. Continue to saute for another 3 to 4 minutes. Season with salt and pepper.
• Continue to saute on medium heat until the chicken is cooked. Finally, add the lemon juice.
  Tip - Do not overcook as the cilantro will lose its color. I'd say about 8 to 10 minutes total cooking time.
• Taste and adjust seasoning. See if you need more salt, pepper, or lemon juice.
• Serve hot with rice, or buttered noodles.

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