Tangy and sweet chicken cooked in a honey lemon sauce that tastes just like your favorite take-out!
Prep Time10 minutesminutes
Cook Time10 minutesminutes
Total Time20 minutesminutes
Yield 4servings
4 from 3 votes
Ingredients
1 1/2lbsboneless, skinless chicken breastcut into chunks
3Tbspsoy sauce
2Tbsprice vinegar
1Tbspolive oil
Sauce:
3/4cupchicken stock
1/4cuplemon juice
3Tbsphoney
2Tbspcorn starch
pinchground ginger
Instructions
Combine chicken, soy sauce, and rice vinegar in large ziplock bag and toss to evenly coat chicken. Refrigerate for at least 10 minutes or up to 8 hours.
When ready to cook, heat olive oil in pan over medium-high heat. Drain and transfer chicken to plate. Season with salt and pepper to taste.
In separate bowl, whisk together chicken stock, lemon juice, honey, cornstarch, and ground ginger. Set aside.
Place chicken in pan and cook for 5-7 minutes, or until cooked through. Remove chicken and place on clean plate.
Pour sauce mixture into the previously used pan and cook for about 2-3 minutes until sauce boils and thickens. Add chicken back into saute pan with sauce and toss to coat evenly.
Remove from heat and serve immediately over bed of rice or with your favorite side.