by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
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!
I 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!
Honey Lemon Ginger Chicken
Ingredients
- 3 chicken breasts boneless, (about 1 ½ pounds)
- salt and pepper
- 1 teaspoon olive oil
- 3 cloves garlic minced
- 2 teaspoons ginger freshly grated
- 1/2 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
- 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.
- 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.
Nutrition
Serves: 4
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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.
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.
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.
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
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.
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.
Great recipe! Uncomplicated but packs a lot of flavor..I really enjoyed making it today!
Loved the recipe great taste but I would double the sauce for my taste. It is easily prepared and has great flavor
This was delicious! Will definitely make again!
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
That sounds great! Thank you! Please just make sure to link it back to my site! Thanks so much! XOXO
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!
Doesn’t say how much ginger?
2 Teaspoons freshly grated ginger
I have cooked this recipe a few times now and it’s great every time. Thank you for posting it!
That is great to hear!! I am glad it is becoming a favorite!! Thanks for sharing!! XOXO
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?
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
Awesome recipe! My family loved it! Thank you. Such fresh flavors
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!
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!
Delicious! I halved the honey though to save a few calories, was amazing and definitely sweet enough!
Fabulous recipe, made it for dinner tonite. Easy to prepare, and so delicious (and healthy)! Thank you for sharing it!
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.