How To Make Light Honey Lemon Chicken
Grab a bite of this honey lemon chicken for dinner tonight! It’s coated in a tangy sweet sauce, and can be cooked up in just under 30 minutes.
For Honey Lemon Chicken:
- 1.5lbschicken breasts,boneless, skinless, raw, cut into bite-sized pieces
- 3tbspsoy sauce,or gluten-free soy sauce
- 2tbsprice wine vinegar
- salt and pepper
- 1tbspolive oil
- sesame seeds,toasted, thinly-sliced green onions, extra lemon zest, lemon slices, optional toppings
For Honey Lemon Sauce:
- ¾cupchicken stock
- ¼cuplemon juice,fresh
- 3tbsphoney,or more/less to taste
- 1zest of lemon
- ground ginger,pinch
Combine the chicken, soy sauce and rice wine vinegar to a large zip lock bag, then toss until the chicken is evenly coated.
Refrigerate for at least 10 minutes, or up to 8 hours.
Drain and transfer the chicken to a separate plate.
Season the chicken on both sides with a few generous pinches of salt and pepper.
In a separate bowl, whisk the chicken stock, lemon juice, honey, cornstarch, lemon zest, and ground ginger together until combined.
Heat the oil in a large sauté pan over medium-high heat.
Add the chicken, then sauté for 5 to 7 minutes or until it is cooked through and no longer pink inside. Stir and turn the chicken occasionally for even cooking.
Transfer the chicken to a separate clean plate with a slotted spoon.
Pour the whisked honey lemon sauce into the empty sauté pan.
Cook over medium-high heat for 2 to 3 minutes, or until the sauce reaches a low boil and thickens.
Add in some sriracha for extra heat, to taste.
Add the chicken back into the pan, then toss until it is evenly coated with the sauce. Remove from heat.
Serve with sesame seeds, green onions, or other desired toppings, and enjoy!
- Calories: 419.15kcal
- Fat: 19.83g
- Saturated Fat: 5.17g
- Trans Fat: 0.18g
- Monounsaturated Fat: 9.24g
- Polyunsaturated Fat: 3.84g
- Carbohydrates: 21.77g
- Fiber: 0.83g
- Sugar: 14.45g
- Protein: 37.94g
- Cholesterol: 110.21mg
- Sodium: 832.49mg
- Calcium: 34.03mg
- Potassium: 529.33mg
- Iron: 1.82mg
- Vitamin A: 41.65µg
- Vitamin C: 13.76mg
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