Skinny Honey Lemon Chicken
Skinny Honey Lemon Chicken Ingredients:
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 Tbs Braggs Aminos
- 2 Tbs rice wine vinegar
- Salt and pepper
- 1 Tbs olive oil
Honey Lemon Sauce Ingredients:
- Optional toppings: toasted sesame seeds, thinly-sliced green onions, extra lemon zest, lemon slices
- Honey lemon sauce ingredients:
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 3 Tbs honey (more/less to taste)
- 2 Tbs cornstarch
- Zest of 1 lemon
- Pinch of ground ginger
Directions:
Combine chicken, Braggs, and rice wine vinegar to a large Ziploc bag, and toss until the chicken is evenly coated. Refrigerate for at least 10 minutes or up to 8 hours.
When you are ready to cook the chicken, drain and transfer it to a separate plate. Season chicken with salt and pepper. In a separate bowl, whisk the honey lemon sauce ingredients together until combined.
Heat oil in a large saute pan over medium-high heat. Add the chicken and saute for 5-7 minutes or until it is cooked through and no longer pink inside, stirring and turning the chicken occasionally for even cooking. Transfer the chicken to a separate (clean) plate with a slotted spoon.
Pour the whisked marinade into the empty saucepan. Cook over medium-high heat for 2-3 minutes or until the sauce reaches a low boil and thickens. 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 optional toppings as desired.
