A lightened version of a simple chicken dinner that everyone will enjoy. You can get it on the table in under 30 minutes. And the sauce can be used for other dishes, like pork, fish and shrimp.
Total Time: 20 Minutes (Prep Time - 10 Minutes / Cook Time - 10 Minutes)
Servings: 4
Ingredients
For the Chicken
1.5lbs boneless, skinless chicken breasts, cut into bite-sized pieces
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
Salt and pepper
1 tablespoon olive oil
For the Sauce
3/4 chicken stock
1/4 cup fresh lemon juice
3 tablespoons honey
2 tablespoons cornstarch
Zest of 1 lemon
Pinch of ground ginger
Instructions
Combine the chicken, soy sauce and rice wine vinegar to a large ziplock bag and toss until the chicken is evenly coated coated. Refrigerate for at least 10 minutes (but can be stores for up to 8 hours).
When you are ready to cook the chicken, drain and transfer it 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 honey lemon sauce ingredients together until well combined.
Heat oil in a large pan over medium-high heat. Add the chicken and saute for 5-7 minutes or until it is cooked outside and no longer pink inside, stirring and turning the chicken occasionally for even cooking. Transfer chicken to a clean plated with a slotted spoon.
Pour the honey lemon sauce into the empty sauce pan. Cook over medium-high heat for 2-3 minutes or until the sauce reaches a low boil and thickens.
Add the chicken back into the pan and toss until it is evenly coated with the sauce. Remove from the heat and serve immediately.
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