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Gluten-Free Lemon Chicken

Posted on by Alisa Fleming in Entrees with 0 Comments
Gluten-Free Lemon Chicken
Prep time

Cook time

Total time


This recipe is from the website Allergy Cooks, and it simply couldn’t be any easier. From start to finish, we are talking 15 minutes. Put on some vegetables to steam while you are making it (or go with frozen if need be), and a full meal awaits.
Serves: 4 servings

  • 3-4 boneless chicken portions
  • 4 tbsp gram flour [otherwise known as chickpea or garbanzo flour]
  • Juice and grated zest of 2 lemons
  • 4 tbsp demerara sugar
  • 2 tbsp wine or cider vinegar
  • 3 tbsp vegetable oil (for frying)

  1. Put the flour into a small plastic bag. Dice the chicken portions into bite-sized pieces and put them into the bag with the flour. Shake it about until the chicken pieces are evenly coated, then lift them out – leaving any spare flour in the bag (it will get used later).
  2. For the sauce, mix the lemon zest, lemon juice, sugar and vinegar. Heat on full power in the microwave or in a saucepan until the sugar has dissolved. Set aside.
  3. Heat the vegetable oil in a large wok or frying pan. Fry the chicken pieces until they are golden brown and cooked through. Add the lemon sauce and any remaining flour, and stir well. Allow to cook for another couple of minutes.
  4. Serve immediately with rice and steamed vegetables.

Cook’s Notes:
Try using the zest and juice of one orange for an interesting variation.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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