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Just because a meal is healthy doesn’t mean you have to sacrifice flavor! Skinny Honey Lemon Chicken is coated in a bright, citrusy, sweet glaze that highlights the meatiness of the chicken. This chicken tastes so good, you won’t believe it’s low-fat, so you can feel good while you eat something that tastes good. Pair Skinny Honey Lemon Chicken with brown rice for a healthy meal that feels hearty and delicious!
Just because a meal is healthy doesn’t mean you have to sacrifice flavor! Skinny Honey Lemon Chicken is coated in a bright, citrusy, sweet glaze that highlights the meatiness of the chicken. This chicken tastes so good, you won’t believe it’s low-fat, so you can feel good while you eat something that tastes good. Pair Skinny Honey Lemon Chicken with brown rice for a healthy meal that feels hearty and delicious!
Ingredients
- 1 1/2 pounds chicken breasts boneless skinless, and cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- salt to taste
- pepper to taste
- 3/4 cup chicken stock
- 1/4 cup fresh lemon juice
- 3 tablespoons honey
- 2 tablespoons cornstarch
- zest of 1 lemon
- ground ginger to taste
- 1 tablespoon olive oil
- sriracha optional
- toasted sesame seeds optional, for topping
- thinly-sliced green onions optional, for topping
- extra lemon zest optional, for topping
- lemon slices optional, for topping
Directions
- Combine the chicken, soy sauce, and rice wine vinegar in a large ziplock bag, tossing until the chicken is evenly coated. Refrigerate for at least 10 minutes and 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 salt and pepper.
- In a separate bowl, whisk the chicken stock, lemon juice, honey, cornstarch, lemon zest, and ginger until combined.
- Heat the oil in a large saute pan over medium-high heat.
- Add the chicken and saute, stirring and turning the chicken occasionally, until it is cooked through and no longer pink inside, about 5-7 minutes.
- Transfer the chicken to a separate (clean) plate with a slotted spoon.
- Pour the prepared honey lemon sauce into the empty saute pan.
- Cook over medium-high heat until the sauce reaches a low boil and thickens, about 2-3 minutes.
- Add the sriracha.
- Add the chicken back into the pan and toss until it is evenly coated with the sauce.
- Remove the chicken from the heat and serve the chicken immediately, topped with your favorite toppings.
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