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Easy Lemon Chicken with Egg Fried Rice

Easy Lemon Chicken with Egg Fried Rice

This is a firm family favourite here! Easy Lemon Chicken with Egg Fried Rice I make it VERY often and I’ve been making it for many many years.

I would love it if you had a go and I’d love to hear what you think? I’ve served it so many times to friends and family, adults and kids and everyone seems to love it! Please have a go – let me know what you think to this lovely Easy lemon chicken with egg fried rice

It’s so much nicer than from the takeaway and it’s not too bad for you either! In fact it’s a perfect fakeaway!

Have a go and see how you get on, oh and please please drop me a comment below the recipe. I do so love to have your comments.

Thanks & Enjoy Clare



Ingredients (serves 3 hungry peeps 4 normal)

Lemon Sauce

  • 300 ml Water
  • Chicken Stock cube
  • 1 1/2 tablespoons Caster sugar
  • 3 Lemons – zest and juiced (3 for very lemony)
  • Salt & Black pepper
  • 1 tablespoon Cornflour 2 tablespoons cold Water



  • 1 tablespoon Olive Oil
  • 2 Cloves Garlic – crushed or squirt of chilled Garlic
  • 1 teaspoon grated Ginger or squirt chilled Ginger
  • 4 Chicken Breasts, slice into long strips


Egg Fried Rice

  • 1 tablespoon Olive Oil
  • Squirt chilled Ginger
  • Squirt of chilled Garlic (or 1 Clove, peeled & minced)
  • Bunch Spring Onions chopped (reserve tops for garnish)
  • 1/2 Red Pepper, deseeded & chopped
  • 1/2 Yellow Pepper deseeded & chopped
  • 6 Mushrooms – chopped
  • 50g frozen Peas
  • 250g Rice – boiled (I use Basmati)
  • 1 Egg

Preparation Method

Method – Preheat oven 220C/430F/Gas 7

Make Sauce

  1. In a small pan heat the water, stock cube, sugar, Lemon juice & zest , salt & pepper and bring to the boil.
  2. Simmer for approx. 5 minutes
  3. In a small bowl mix cornflour with water , tip into the sauce and stir until thickened – remove from the heat, pour into a medium ovenproof dish


  1. In a large frying pan add the olive oil, garlic & ginger, then fry chicken strips over a high heat for approx. 7 minutes – just on one side to get a good golden colour,  place brown side up in the sauce.
  2. Bake in the preheated oven for 20 minutes.


  1. In the same frying pan add a little more oil, ginger and garlic and fry the spring onions, diced peppers, chopped mushrooms for 5 minutes, then add the garden peas and fry for further 2 minutes .
  2. Add the cooked rice, stir and heat until sizzling, season.
  3. Finally add egg and stir throughout the rice until cooked.
  4. Remove the chicken from oven and garnish with the reserved spring onion tops
  5. Finally served with the egg fried rice
  6. Enjoy Cx


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Carole says:
A family favourite - so easy to prep & great fresh zingy taste
Susan says:
Once again so tasty . We just enjoyed this even more 2nd time around .clare love you lots ?????????
Made this to freeze for the days when we are busy golfing.
jenny paulin says:
this does look sooooo delicious! I am going to pin this and try and make it for the family soon x
Emma says:
Now this looks yum! Something I'd actually cook and eat! #tastytuesdays
    Clare x says:
    It is yum Emma - thanks for your comment Cx
Kirsty Hijacked By Twins says:
Lemon chicken is always a winner here. This looks lovely. Thank you for sharing with #CookBlogShare x
Rachael says:
Yum! Picky One loved it too.
Mandy says:
This looks lovely and I bet it's much healthier than a takeaway! #CookBlogShare
Sara says:
Did this tonight and it was yummy! Got universal thumbs up from the family which is no easy feat! Xx
Corina Blum says:
It sounds like a lovely alternative to a takeaway! It's always healthier to make your own and I remember lemon chicken was a favourite with lots of my friends when I was younger!
Kate says:
Always good to find a new chicken recipe
Jo Allison / Jo's Kitchen Larder says:
I do love a good fakeaway and yours looks delicious! x
Monika Dabrowski says:
Even though there are 3 components to this recipe it is still somehow simple and super quick to make. Wonderful flavours and a great summer weeknight dinner idea! Thank you for bringing this tasty recipe to #CookBlogShare:)