What you need:
- 1.5 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar (I used red wine vinegar)
- salt and pepper
- 1 tablespoon olive oil (I used Grapeseed oil)
- Honey Lemon Sauce (see below)
- Optional toppings: toasted sesame seeds, thinly-sliced green onions, lemon zest, lemon slices
Honey Lemon Sauce Ingredients:
- 3/4 cup chicken stock
- 1/4 cup fresh lemon juice
- 3 tablespoons honey (or more/less to taste)
- 2 tablespoons cornstarch
- Pinch of ground ginger
1. Place the chicken, soy sauce and rice wine vinegar into a large ziplock bag, and toss until the chicken is evenly coated. Refrigerate for at least 10 minutes, or up to 8 hours.
2. When you are ready to cook the chicken, drain the soy sauce mixture.
3. In a separate bowl, whisk the honey lemon sauce ingredients together until combined.
4. Heat oil in a large sauce pan over medium-high heat. Add the chicken and sauce for 5-7 minutes or until it is cooked through and no longer pink inside, stirring and turning the chicken occasionally for even cooking. Add salt and pepper for flavor. When fully cooked, transfer the chicken onto a separate plate.
6. Pour the whisked honey lemon sauce into the empty skillet. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. (Feel free to season with extra salt and pepper, or extra honey or lemon).
7. 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 if desired.
Absolutely delicious and super easy! The serving size says it is for 4 so if you are making for a larger crowd, I would definitely double it up. Enjoy!