Friday, February 5, 2016

Honey Lemon Chicken

This my friends, was so good. I intentionally went into my Food: Salty Style! board in pinterest in search of something I could make that night. I loved this meal, because I often cook my meals with meat, veggies, and a starch. So this was a fun recipe to change up the meat, but it let me still make a side of couscous and then I simply steamed the green beans and broccoli and added some seasoning. This recipe is adapted from Gimme Some Oven's Skinny Honey Lemon Chicken recipe.

Honey Lemon Chicken



  • 3 chicken breasts, cut into bite-sized pieces
  • 3 tablespoons liquid aminos
  • 2 tablespoons rice wine vinegar
  • salt and pepper
  • 1 tablespoon olive oil
  • Honey Lemon Sauce (see below)
  • Toasted sesame seeds

Honey Lemon Sauce Ingredients:

  • 3/4 cup chicken stock
  • 1/4 cup lemon juice
  • 3 tablespoons honey
  • 2 tablespoons arrowroot powder
  • pinch of ground ginger
  • Squirt of sriracha


Marinate the chicken, soy sauce and rice wine vinegar in the refrigerate for 10 minutes or up to 8 hours.

Whisk the honey lemon sauce ingredients together until combined.

Heat oil in a large saute pan over medium-high heat.  Add the chicken without the extra marinade and saute for 5-7 minutes or until it is cooked through.

Transfer the chicken to a separate (clean) plate with a slotted spoon.

Pour the honey lemon sauce into the empty saute pan.  Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens.  Add in some sriracha if you would like for extra heat, to taste.

Add the chicken back into the pan and toss until it is evenly coated with the sauce.  Remove from heat and serve the chicken immediately, topped with sesame seeds.

This really was a great meal! 
Excited to have something simple to throw together that has a similar flavor to orange chicken with out coating and frying the chicken pieces.