Honey Lemon Chicken
Prep time: 
Cook time: 
Total time: 
  • 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp olive oil
  • 1 Tbsp sesame seeds
  • 4 green onions, sliced
  • ¾ cup low-sodium chicken stock
  • ¼ cup fresh lemon juice
  • ¼ cup honey
  • 2 Tbsp cornstarch
  • zest of 1 lemon
  • pinch of ground ginger
  1. In a large ziplock bag, combine the chicken that has been cut into bite-sized pieces with the soy sauce and rice wine vinegar; toss gently to coat chicken. Refrigerate for 10 minutes or overnight, if desired.
  2. Meanwhile, whisk together all of the sauce ingredients in a small bowl; set aside.
  3. Heat oil in a nonstick skillet over medium heat; drain chicken of excess soy sauce and vinegar and add to skillet once oil is hot. Cook chicken 5-6 minutes or until cooked through; remove to a plate and discard any accumulated liquid.
  4. In the same skillet over medium heat, bring the sauce ingredients to a boil. Reduce heat and simmer 2-3 minutes or until sauce is glossy and thickened. Add chicken back to the skillet and toss to coat. Serve hot with sesame seeds and sliced green onion.
Recipe from Gimme Some Oven
Nutrition Information
Serving size: 6 oz chicken Calories: 308 Fat: 8.3 Carbohydrates: 25.3 Sugar: 19.0 Sodium: 681 Fiber: 0.8 Protein: 36.0 Cholesterol: 98
Recipe by Prevention RD at https://preventionrd.com/2015/02/honey-lemon-chicken/