Ingredients: |
Ingredients: 1 cup low-sodium chicken broth or stock
1 teaspoon fresh lemon zest (from about 1 lemon, zest before juicing)
1/3 cup fresh lemon juice (from about 2 lemons)
2 tablespoons low-sodium soy sauce
3 tablespoons honey
1/2 teaspoon grated fresh ginger (see note)
2 tablespoons cornstarch
1 1/2 pounds boneless, skinless chicken breasts, cut into small bite-size pieces
Salt and pepper
1 tablespoon sesame oil or olive oil
Sprinkle of parsley or cilantro for serving, optional
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Directions: |
Directions:For the lemon glaze, whisk together the chicken broth, lemon zest, lemon juice, soy sauce, honey, ginger, and cornstarch. Set aside.
Pat the chicken pieces dry and sprinkle all over with salt and pepper (don’t skip this step or else your chicken will be bland and tasteless).
Heat the sesame or olive oil (or a combination – yum!) in a 12-inch nonstick skillet over medium-high heat until rippling. It should be very hot to get that chicken nice and golden.
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.
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.
Season with additional salt and pepper to taste, if needed. Sprinkle with parsley or cilantro, if using. Serve over hot, cooked rice, quinoa, or whatever else your heart desires (or just serve on its own). |
This recipe for Skillet Lemon Glazed Chicken is from