Honey Lemon Ginger Chicken

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I love a fast, easy and healthy meal. Especially when I am watching what I eat.  This dish was full of flavor and you don’t have to compromise on taste!

honeylemongingerchickenI have been eating clean for 28 days now!  That is a HUGE accomplishment for a food blogger.   I have had no cheat meals, no treats, nothing.  I am on a mission to lose this baby weight.  I am so close I can almost taste it.  Crossfit plus having a nutritionist is finally getting it done.  When you have to weigh into someone and get your fat pinched, it makes you think twice about eating that chocolate!  😉 Yesterday I was able to wear one of my pre-pregnancy shirts.  My son said, Mom!  You look skinny!  That felt so good coming from him.  He has been including in his prayers each night that I will have help losing weight.  Oh kids.  Gotta love them! 🙂

Anyway.  Back to this chicken.  I love adding delicious meals into the healthy eating rotation.  I couldn’t believe how incredible this was.  The glaze over the chicken was fantastic!  So sticky and the honey lemon ginger all complemented each other perfectly.  So full of flavor and SO delicious!  I know you will love it too!

4.8 from 19 reviews
Honey Lemon Ginger Chicken
 
Prep time
Cook time
Total time
 
A light and delicious meal that is full of amazing honey lemon ginger flavor that the family will love!
Author:
Serves: 4
Ingredients
  • 3 boneless chicken breasts, (about 1½ pounds)
  • salt and pepper
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • ½ cup honey
  • 3 tablespoons fresh lemon juice
  • zest from one lemon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons cornstarch
Instructions
  1. In a medium saucepan, add olive oil, minced garlic, and ginger. Sauté over medium heat for 2-3 minutes and add honey, lemon juice, lemon zest, apple cider vinegar, soy sauce, and cornstarch. Bring to a boil and reduce to a simmer. Let simmer and thicken while cooking chicken.
  2. Cut the chicken into bite sized pieces and add to a medium skillet. Cook about 4-5 minutes until no longer pink in center and the outside is starting to brown. Add the sauce to the chicken and toss to coat.

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Chicken

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  1. I have your chicken cordon Bleu in the crockpot now and this will be on the minute tomorrow. Thanks for taking the time to share your simple and quick, mom of multiple young children friendly recipes. Good luck on your weight loss journey and congrats on fitting into that shirt!

  2. I can’t wait to try this. I LOVE ginger and this sounds delicious. You have a lot of great recipes that I look forward to incorporating into my meal plan. Thanks for sharing! The pictures by the way are fantastic… worth drooling over. Seriously, I’m so hungry right now it’s a challenge to even look at them. I’m off to the kitchen with my new recipes in hand. Thanks again.

  3. My husband has always thought I was a great cook, but when I made this he was head over hills than ever before!!!

    This is so easy, light, and extremely tasty!

  4. I loved this recipe. The accidentally overcooked the sauce a little *too* long and it was extra thick. I feel like that may have also affected the taste of the sauce as well.

  5. I am making this tonight, I can’t wait to try it, it looks so good! But then I read the comments, and saw the comment about Chicken Cordon Bleu! Please tell me how to get this recipe, I love CCB. Thank you, and please keep posting.

  6. Our family just ate this for dinner. We didn’t have enough lemon juice on hand but it was still delicious with a little extra soy. Thank you so much for a yummy recipe.

  7. Made this last night and it was so good I had to comment! Super light tasting and healthy. My tips, for sure add the fresh ginger. Also before you start the sauce, have the chicken all cut up or else the sauce might overcook. Make with some rice and maybe a side of veggies for a filling, healthy dinner. I made it for my 2 year old and even she approved, I called it sweet chicken for her =)

  8. I want to try this recipe, however I am concerned about the grated ginger. I have never done that before. But as most people have commented the picture really sells this recipe. However in saying that… the picture clearly shows that there are some type of either green onions or celery involved and nowhere in the recipe itself does it list this ingredient. So I would really like to have seen what the final product looks like without using a professional photo.

    1. it’s simply diced scallions for garnish but I to like the real deal when it comes to food and photos! 🙂

  9. Hi! I would like to try this today and marinate the sauce and chicken pieces until dinner tomorrow night. Will the sauce hold up then cook right?

  10. I made this for dinner last night with white rice and steamed broccoli. My husband is a huge fan of Asian food so I thought he would like it. It was SUPER easy and delicious. My tablet died in the middle of cooking it so I accidentally put 2 Tbs of corn starch instead of 2 tsp. Needless to say I had to add about a cup of water to the recipe but it was still delicious. And not to mention this is a pretty healthy meal. Well done!

  11. I can’t believe something this amazing came out of my kitchen! I could lick the pan clean! Can’t wait to try the sauce over salmon and shrimp. Thank you so much for making me look like a chef!

  12. Would love to see this recipe converted to a slow cooker recipe! In the hot summer I use my slow cooker to avoid turning the oven on, which heats up the house, or standing over a hot burner and sautéing or frying anything. I think it would work great, like your cashew chicken recipe, but it would need a lot more sauce than the recipe calls for. Sounds super tasty and I will try it and let you know how it goes with my family.

    1. Hi! Just wanted to ask about your experience with this recipes..
      Did you end up cooking this recipe in the crock pot? If so, for how long?
      Thanks so much in advance!

  13. This recipe was great to begin with but I added about a tablespoon of peanut butter and a little cayenne pepper but also doubled the original recipe. Instead of green oinions I minced red onions since that’s what I had on hand. Turned out yummy both ways!! I can’t wait to try some other recipes.

  14. Fabulous recipe, made it for dinner tonite. Easy to prepare, and so delicious (and healthy)! Thank you for sharing it!

  15. I just made this tonight and it is flavorful, easy and healthy! I added mushrooms to the broccoli and roasted the pan in the oven while the chicken cooked. Will definitely be making this on a regular basis!

  16. Had some cooked chicken breast and fresh ginger in my fridge so I started looking for recipes and came across this one. All I can say is delicious! I cut up the chicken breast and reheated it in the pan with the sauce. So yummy!

  17. Hey, I’m planning on making this either tonight or tomorrow night for lunch. I’m inclined to use chicken drumsticks since it’s what I have on hand. I’m wondering if the lemon mixture could be used as a marinade before cooking the drumsticks? Or would you advise I cook the drumsticks with salt in the over then mix with the recipe as stated?

    1. This is tough, since you cook the sauce in a skillet to thicken and coat the chicken when it is done. You could try cooking the drumsticks and sauce in a saucepan and brush on before serving. I hope that helps and it turns out perfect for you! Good luck! Xo

      Your Recipe Critic,
      Alyssa

  18. This was pretty good! It was a bit too sweet for me, so I added a few ingredients to tone down the sweetness a little bit. It was definitely a quick and easy meal to pull together after an afternoon of meal prepping. Thanks for the recipe!

  19. Love this recipe. I doubled it and marinated the chicken for a couple of hours. It was remarkable. Would you mind if I shared this recipe on my website. Thank you

  20. I’m not much of a cook, actually I hate doing it. I came across this recipe and thought I’m going to try it. Didn’t think the husband would like it – he’s vey picky with food. Well he loved it!! And wants me to make it again 🙂
    I’ve tried a few of your other recipes and he loves those too. Your recipes are the best.

  21. Missed adding the pepper and salt since it’s in the ingredients but not in the Instructions. I follow the instructions and add things when it says and didn’t realize till it was served. Guess I will make a note on my pin so that doesn’t happen again.

  22. Made this last night and I must say; this is one of the best Chinese dishes I have ever had. The garlic/ginger balance is perfect. The sweet/vinegar balance is also perfect. Thanks so much. Swen

  23. This is a five star dish. But, you must marinade if you use breasts. I used Barbara Tropp’s “Velvet Marinade.”
    2 egg whites
    2 TBS rice wine, sherry, or Sake
    2 tsp kosher salt
    2 TBS cornstarch
    whisk together, combine with cubed chicken, put in ziploc taking air out, frig for one day. Don’t rinse before frying.

  24. Just made this for my family apparently my Mom would like my Dad to chain me to the stove so that I can’t do anything else but cook. LOL thank you. Tastes just like Chinese food without the fat, sugar, and salt.

  25. Love this dish! Made exactly according to the recipe (unusual for me). Even added green onions I noticed in the pics. Will definitely make again.

  26. I made this twice, once I cut the recipe in half because I am only one person. Although you use 3 breasts it really is only enough for two people, I think. I absolutely love it. But it is sweet. I imagine you could cut down on the honey. I also added some scallion slices for color. Have it over rice. Yum

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