Honey Lemon Chicken

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Soy Sauce, Low Sodium(45g)
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  Vinegar, Rice(30g)
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  salt and pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Optional Toppings: Toasted Sesame Seeds, Thinly-Sliced Green Onions, Extra Lemon Zest, Lemon Slices
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  Low Sodium Chicken Broth(180g)
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  Lemon Juice, Fresh(60g)
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  Honey(45g)
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  Cornstarch(30g)
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  zest of 1 lemon
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  pinch of ground ginger
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  Sriracha sauce

Instructions

1. 1Combine the chicken breast, low sodium soy sauce, and rice vinegar in a large ziplock bag, seal, and shake until the chicken is evenly coated. Refrigerate for at least 10 minutes, or up to 8 hours.
2. 2Remove the chicken from the marinade and drain well on a plate. Season both sides generously with salt and pepper.
3. 3In a small bowl, whisk together the honey, lemon juice, low sodium chicken broth, cornstarch, and sriracha sauce until fully combined and no lumps remain.
4. 4Heat the olive oil in a large sauté pan over medium-high heat for 1 minute until shimmering. Add the chicken and cook 5–7 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a clean plate using a slotted spoon.
5. 5Pour the honey-lemon sauce into the empty pan and cook over medium-high heat for 2–3 minutes, stirring frequently, until the sauce reaches a low boil and thickens visibly. Taste and adjust seasoning with extra salt, pepper, honey, or sriracha as desired.
6. 6Return the chicken to the pan and toss until evenly coated with the sauce. Cook for 1 minute over medium heat, stirring gently.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
8. 8Reheat individual portions in a microwave at 50% power for 2–3 minutes, stirring halfway through, until warmed through.