How to make it

  • 1. Prep all your stuff. Dice the chicken, zest and juice the lemons, etc.
  • 2. For the lemon glaze, whisk together the chicken broth, lemon zest, lemon juice, soy sauce, honey, ginger, and cornstarch. Set aside.
  • 3. Pat the chicken pieces dry and sprinkle all over with salt and pepper (don't skip this step as it brings out the flavor in the chicken).
  • 4. Heat the sesame or olive oil (or a combination) in a 12-inch skillet over medium-high heat until rippling. It should be very hot to get the chicken nice and golden.
  • 5. Add the chicken in a single layer to the hot skillet and brown on all sides (this is why it's important to have a hot skillet). It will cook all the way through in the next step.
  • 6. Whisk the honey lemon glaze mixture to recombine and pour it into the skillet with the chicken. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce is thickened and the chicken is cooked through.
  • 7. Season with additional salt and pepper to taste, if needed.
  • 8. Sprinkle with parsley or cilantro, if using, and serve
  • Serve over hot, cooked rice, quinoa, or whatever else your heart desires. I like this on Spaetzle and the Hidalgo goes quinoa. My family are rice eaters. It’s Brussels Sprouts time so I baked up a batch of those and the kids did a nice green salad.

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