Description
This Sticky Honey Lemon Chicken recipe features tender chicken pieces coated in a crispy cornstarch crust, then tossed in a vibrant and tangy honey lemon sauce with garlic and ginger. It’s garnished with scallions and toasted sesame seeds for a flavorful and satisfying meal perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken Stir-Fry Ingredients:
- 1 tablespoon low-sodium soy sauce
- 1 egg
- 1/2 cup cornstarch
- 1 pound boneless skinless chicken breasts or thighs, cut into thin bite-sized pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon grated or minced fresh ginger
- 2 large garlic cloves, grated or minced
- garnishes: thinly-sliced scallions and toasted sesame seeds
Honey Lemon Sauce Ingredients:
- 1 large lemon, zested and juiced (1/4 cup juice)
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 ½ tablespoons rice wine vinegar
- 1/4 teaspoon crushed red chili flakes
Instructions
- Mix the lemon sauce: Whisk all of the sauce ingredients together in a small bowl until well combined to create the tangy honey lemon sauce.
- Coat the chicken: In a medium mixing bowl, whisk together 1 tablespoon soy sauce and 1 egg until smooth. Add the chicken pieces and toss thoroughly to coat. Place 1/2 cup cornstarch in another bowl. Dip the chicken pieces one by one into the cornstarch, tossing until each piece is coated evenly.
- Sauté the chicken: Heat 2 tablespoons olive oil in a large nonstick sauté pan over medium-high heat. Add the chicken in batches to avoid overcrowding and fry for 5 minutes until golden, crispy, and cooked through. Transfer cooked chicken to a clean plate.
- Cook the sauce: Add the remaining 1 tablespoon olive oil to the pan along with grated garlic and ginger. Sauté for 30 to 60 seconds until garlic is lightly golden, stirring frequently. Pour in the honey lemon sauce and add the chicken back to the pan. Cook, stirring often, until the sauce thickens and creates a sticky glaze coating the chicken.
- Serve: Remove from heat and immediately serve garnished with thinly sliced scallions and toasted sesame seeds for added flavor and texture.
Notes
- Use boneless skinless chicken thighs for juicier results or chicken breasts for leaner meat.
- Adjust crushed red chili flakes to your preferred spice level or omit for a milder flavor.
- Make sure not to overcrowd the pan when frying chicken to maintain crispiness.
- To make this dish gluten free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Serve over steamed rice or with stir-fried vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg
