Honey Lemon Chicken
Try this honey lemon chicken over brown rice or quinoa.
Ingredients
- 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 2 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 3/4 cup chicken stock
- 1/4 cup freshly squeezed lemon juice
- 2 Tbsp. lemon zest
- 4 Tbsp. honey
- 2 Tbsp. cornstarch
- 1/4 tsp. ground ginger
- 1 Tbsp. olive oil
- 1 Tbsp. sesame seeds
- 1/4 cup chopped green onions
Instructions
- Combine chicken, soy sauce and vinegar in a large resealable bag and toss until chicken is evenly coated. Refrigerate for at least 10 minutes or up to 8 hours.
- Drain chicken and transfer to a plate. Season with salt and pepper. In a medium bowl, whisk chicken stock, lemon juice, lemon zest, honey, cornstarch and ginger together until combined.
- Heat oil in a large sauté pan over medium-high heat. Add chicken and sauté for 5 to 7 minutes or until cooked through. Transfer to a separate plate.
- Pour marinade into the empty sauté pan. Cook over medium-high heat for 2 to 3 minutes, or until sauce reaches a low boil and thickens. Add chicken and toss until coated. Remove from heat and serve. Garnish with sesame seeds and green onions.
