I originally set out to make lemon chicken like you get at Chinese restaurants, but then realized that would include frying the chicken, which 1) I’m too lazy to do, and 2) violates my healthy-ish “rule” (that I often break, but didn’t want to this time).
I had already defrosted the chicken from the freezer though and still wanted something Chinese food-y (which is basically always anyway), so I decided to wing it a little. Normally this would mean throwing together some combination of soy sauce, ginger, rice vinegar, and/or fish sauce. This one is close, but this time I decided to try something just a little bit different.
Other recipes I’ve tried include tossing the chicken in sauce after you’ve cooked the chicken. This time, I tried the Chicken Teriyaki approach and marinated the chicken in the sauce.
The sauce consisted of garlic (my favorite!), ginger, honey, lemon juice, apple cider vinegar, soy sauce, and red pepper flakes. I winged the amount of honey to lemon juice ratio and just did 1:1, but imagine that you can adjust depending on whether you like one flavor more than the other and want one to come through more. I actually think that I’ll use more lemon juice next time because I normally don’t like things that are too sweet.
When I cooked the chicken, I added the remaining sauce to the pan as well and made sure it came to a rolling boil since it had been touching raw chicken for an hour. I’ll probably try the toss-in-sauce-after-cooked method next time just to see the difference.
I usually stick to 1/2 cup cooked rice per serving. Believe me, I could eat probably four times that amount per meal, but realize that it’s probably not a good idea. The dry to cooked ratio is about 1:3, so to make enough for 4 servings, I cooked 2/3 cup of dry rice in the rice cooker to make ~2 cups.
I love roasted broccoli, but I keep to steamed broccoli for my Chinese dishes. I used a steamer basket for this and sprinkled salt on top after they were steamed.
Honey-Lemon Chicken with Rice and Broccoli
- 1/2 tbsp olive oil or cooking spray
- 3 cloves garlic, minced
- 1 tsp. ginger, grated
- 1/4 cup honey
- 1/4 cup lemon juice
- 1 tsp. apple cider vinegar
- 1 tbsp. soy sauce
- 1/2 tbsp. red pepper flakes
- 1 lb. chicken breast, chopped into bite-size pieces
- Kosher salt
- Pepper, to taste
- 2/3 cup white rice
- 2/3-1 cup water, depending on how you like your rice
- 1 cup broccoli florets
- Heat olive oil until hot
- Cook garlic a minute or so until fragrant
- Add ginger, honey, lemon juice, apple cider vinegar, soy sauce, and red pepper flakes
- Bring to a boil and simmer for a few minutes to let flavors meld together. Remove from heat and let cool
- Salt chicken breast pieces and place in large zippered bag. Pour cooled sauce into bag and make sure chicken pieces are all covered.
- Push air out of zippered bag and roll it up. Marinate for at least an hour
- Cook rice and steam broccoli
- Heat olive oil in skillet and add contents of zippered bag. Cook until chicken is cooked through and sauce thickens up a little (make sure the sauce comes to a rolling boil!). Add pepper to taste
- Serve chicken with rice and broccoli
- Nom nom nom!
Estimated Nutritional Information (per serving): 415 calories; 9.4g fat; 97.1mg cholesterol; 327.3mg sodium; 182.6mg potassium; 38.6g carbs; 38.5g protein