Ingredients
1.5lbschicken breasts,boneless, skinless, raw, cut into bite-sized pieces
3tbspsoy sauce,or gluten-free soy sauce
2tbsprice wine vinegar
salt and pepper
1tbspolive oil
sesame seeds,toasted, thinly-sliced green onions, extra lemon zest, lemon slices, optional toppings
¾cupchicken stock
¼cuplemon juice,fresh
3tbsphoney,or more/less to taste
2tbspcornstarch
1zest of lemon
ground ginger,pinch
sriracha,optional
Preparation
Combine the chicken, soy sauce and rice wine vinegar to a large zip lock bag, then toss until the chicken is evenly coated.
Refrigerate for at least 10 minutes, or up to 8 hours.
Drain and transfer the chicken to a separate plate.
Season the chicken on both sides with a few generous pinches of salt and pepper.
In a separate bowl, whisk the chicken stock, lemon juice, honey, cornstarch, lemon zest, and ground ginger together until combined.
Heat the oil in a large sauté pan over medium-high heat.
Add the chicken, then sauté for 5 to 7 minutes or until it is cooked through and no longer pink inside. Stir and turn the chicken occasionally for even cooking.
Transfer the chicken to a separate clean plate with a slotted spoon.
Pour the whisked honey lemon sauce into the empty sauté pan.
Cook over medium-high heat for 2 to 3 minutes, or until the sauce reaches a low boil and thickens.
Add in some sriracha for extra heat, to taste.
Add the chicken back into the pan, then toss until it is evenly coated with the sauce. Remove from heat.
Serve with sesame seeds, green onions, or other desired toppings, and enjoy!
