Honey Lemon Chicken
Honey Lemon Chicken
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 cup honey
- 1/4 cup lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 lemon slices, for garnish
Instructions
- 1
In a small bowl, whisk together the honey, lemon juice, minced garlic, soy sauce, salt, black pepper, and red pepper flakes (if using). In a separate tiny bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
⏱️ 3 min
- 2
Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Ensure the internal temperature reaches 165°F (74°C).
⏱️ 5 min
- 3
Pour the honey lemon sauce mixture into the skillet with the cooked chicken. Bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken.
⏱️ 2 min
- 4
Remove from heat. Garnish with fresh chopped parsley and lemon slices. Serve immediately over rice or with your favorite side vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Lemon Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 cup honey
- 1/4 cup lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 lemon slices, for garnish
Instructions
- 1
In a small bowl, whisk together the honey, lemon juice, minced garlic, soy sauce, salt, black pepper, and red pepper flakes (if using). In a separate tiny bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
⏱️ 3 min - 2
Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Ensure the internal temperature reaches 165°F (74°C).
⏱️ 5 min - 3
Pour the honey lemon sauce mixture into the skillet with the cooked chicken. Bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken.
⏱️ 2 min - 4
Remove from heat. Garnish with fresh chopped parsley and lemon slices. Serve immediately over rice or with your favorite side vegetables.
⏱️ 1 min