The kids love the Honey Lemon Chicken from P.F. Chang’s, and while this dish is clearly not the same, it has the same sweet and sour combo they like. This recipe gets 10 thumbs up from us!
I served steamed broccoli on the side, but next time I’ll toss the veggies in the sauce. It’s that good! Add extra honey or lemon juice after the sauce is thickened if you want it more sweet or sour. Add more chicken stock if you want the sauce thinner, let it cook longer if you want it thicker.
Honey Lemon Chicken (adapted from Gimme Some Oven)
serves 5-6
2 pounds boneless, skinless chicken breasts, cut into bite sized pieces
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
salt and pepper, to taste
1 tablespoon olive oil
garnish: sesame seeds, sliced green onions, Sriracha
Sauce:
1 cup chicken stock
juice of 2 lemons
3 tablespoons honey
2 tablespoons cornstarch
zest of 2 lemons
1 teaspoon fresh ginger, grated
1 clove of garlic, grated or finely minced
Combine the chicken, soy sauce and rice wine vinegar in a large Ziploc bag, and toss until the chicken is evenly coated. Refrigerate for at least 10 minutes, or up to 2 hours.
Make the sauce by whisking together the chicken stock, lemon juice, honey, cornstarch, lemon zest, ginger, and garlic.
Heat oil in a large saute pan over medium-high heat. Discarding the marinade, add the chicken to the pan and saute for 5-7 minutes or until it is cooked through, stirring and turning the chicken occasionally for even cooking. Transfer the chicken to a separate clean plate with a slotted spoon.
Pour the honey lemon sauce into the empty pan. Cook over medium-high heat, scraping the bottom of the pan with a wooden spoon, until the sauce reaches a low boil and thickens.
Add the chicken back into the pan and toss until it is evenly coated with the sauce. Remove from heat and serve the chicken with rice or quinoa. Garnish with green onions, sesame seeds, and Sriracha (if desired).
