Ingredients
- 1 lb (450g) boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1/4 cup cornstarch (or all-purpose flour)
- 2 tbsp vegetable oil
- 1/3 cup honey
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
- 1 tbsp water + 1 tsp cornstarch (for slurry)
- Salt & pepper, to taste
- Sliced green onions & sesame seeds, for garnish (optional)
Instructions
- Prep Chicken: Season the chicken pieces with a little salt and pepper, then toss in cornstarch to coat evenly.
- Cook Chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
- Make Sauce: In the same pan, lower heat to medium. Add garlic (and ginger if using) and sauté for 30 seconds. Stir in honey, lemon juice, and soy sauce. Bring to a gentle simmer.
- Thicken Sauce: Mix the cornstarch slurry (1 tbsp water + 1 tsp cornstarch) and add to the sauce. Stir until thickened, about 1–2 minutes.
- Combine: Return the cooked chicken to the pan. Toss to coat in the honey lemon sauce and simmer for another minute.
- Serve: Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or noodles.
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