Description
A twist on a classic sweet and tangy Chinese dish, this healthy version of lemon chicken is quick and easy!
Ingredients
- 2 Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes
- ¼ cups Soy Sauce (try Gluten-free)
- 2 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Honey
- 1 Tablespoon Vegetable Oil
- ½ teaspoons Salt
- ½ teaspoons Ground Black Pepper
- Sesame Seeds, For Topping (optional)
- Sliced Green Onions For Topping (optional)
- FOR THE LEMON SAUCE:
- 1 Lemon, Zested
- ½ cups Lemon Juice
- ½ cups Chicken Stock
- 2-½ Tablespoons Honey
- 3 Tablespoons Cornstarch Dissolved In 1/4 Cup Of Cold Water
- 1 teaspoon Ginger, grated
Preparation
In a medium bowl, combine chicken, soy sauce, rice wine vinegar and honey. Mix until chicken is fully coated. Place chicken and marinade in a resealable bag and squeeze out all the air. Place bag in the refrigerator and marinate for at least 1 hour. If you have time, let it marinate longer.
Once chicken is ready, start preparing lemon sauce. In a medium bowl, combine and whisk together lemon zest, lemon juice, chicken stock, honey, cornstarch mixture and ginger. Set aside.
Heat oil in a large frying pan over medium heat. Remove chicken and drain and discard the used marinade. Add chicken to the frying pan. Season it with salt and pepper and stir to evenly coat the chicken. Cook for about 5–10 minutes until chicken is no longer pink inside. Remove cooked chicken and transfer to a separate plate.
Wash frying pan and pour lemon sauce in over medium heat. Once sauce starts to boil and thicken, add chicken and toss evenly to coat. If desired, sprinkle some sesame seeds and sliced green onions and cook for 1 minute.
Serve over a bowl of rice and garnish with additional sesame seeds.
