A twist on a classic sweet and tangy Chinese dish, this healthy take on lemon chicken is quick and easy!
- 2 Boneless, skinless chicken breasts, cut into 1-inch cubes
- ¼ cups Soy sauce (try gluten-free)
- 2 tablespoons rice vinegar
- 1 tbsp Dear
- 1 tbsp Vegetable oil
- ½ teaspoon Salt
- ½ teaspoon Ground black pepper
- Sesame seeds, for garnish (optional)
- Sliced green onions for garnish (optional)
- FOR THE LEMON SAUCE:
- 1 Lemon, zested
- ½ cups Lemon juice
- ½ cups chicken stock
- 2-½ tablespoons Dear
- 3 tablespoons Cornstarch dissolved in 1/4 cup cold water
- 1 teaspoon Ginger, grated
In a medium bowl, combine the chicken, soy sauce, rice wine vinegar and honey. Mix until the chicken is completely coated. Place chicken and marinade in a resealable bag and squeeze out all the air. Place the bag in the refrigerator and marinate for at least 1 hour. If you have time, marinate longer.
Once the chicken is ready, start making the lemon sauce. In a medium bowl, combine and whisk together the lemon zest, lemon juice, chicken broth, honey, cornstarch mixture and ginger. Put aside.
Heat the oil in a large frying pan over medium heat. Remove chicken and drain and discard used marinade. Add the chicken to the skillet. Season with salt and pepper and toss to coat the chicken. Cook for about 5 to 10 minutes until the chicken is no longer pink inside. Remove the cooked chicken and transfer to a separate plate.
Wash the pan and pour the lemon sauce over medium heat. Once the sauce begins to boil and thicken, add the chicken and toss evenly to coat. If desired, sprinkle with sesame seeds and sliced green onions and cook for 1 minute.
Serve over a bowl of rice and garnish with extra sesame seeds.