I seem to have been on quite the lemon kick lately! This week it’s a honey lemon chicken which is a dish that I enjoy ordering when eating out at Chinese restaurants. I thought that I would try my hand at making it at home and I wanted to try keeping it on the lighter side. Normally the honey lemon chicken comes fried in a crispy batter but I decided to go with simply sauteing the chicken. I cooked the chicken as the full breast and then sliced it as that is how it normally comes but I was thinking that you could easily cut the chicken into bite sized pieces, add some vegetables and turn this into more of a stir-fry. Next up was the sauce which I kept nice and simple with pretty much just the honey and the lemon. I did add a bunch of ginger for a bit of a kick though. The honey lemon chicken was a snap to make and it turned out really well. Lemon pairs well with honey and works surprisingly well in savoury dishes like this. I served the honey lemon chicken with some steamed broccoli and some brown rice which did an excellent job of soaking up all of the extra sauce.
Honey Lemon Chicken
- 1 pound chicken breasts
- salt and pepper
- 1 tablespoon oil
- 1 tablespoon ginger (grated)
- 1 lemon (juice and zest)
- 2 tablespoons honey
- 1/4 cup chicken stock
- salt and pepper to taste
- Season the chicken with salt and pepper.
- Heat the oil in a pan.
- Add the chicken and saute until golden brown and cooked through and set aside.
- Add the ginger and saute until fragrant, about a minute.
- Add the lemon juice and zest, honey, stock, salt and pepper and reduce to thicken. (Note: Do a taste test here to make sure that the lemon and honey balance nicely.)
- Pour the honey lemon sauce over the chicken.
Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 8 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
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