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Lemon Honey Glazed Chicken

Crispy cornstarch-coated chicken breast strips cooked golden brown in a skillet and finished in a thick sticky honey lemon soy glaze with garlic and butter. A sweet and tangy Asian-inspired dinner served over steamed rice.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless skinless chicken breasts cut into even strips
  • 1 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 0.5 tsp salt
  • 1 cup honey mild clover honey recommended
  • 0.67 cup soy sauce low-sodium option recommended
  • 0.5 cup fresh lemon juice about 3 to 4 lemons
  • 0.25 cup rice vinegar
  • 3 tbsp butter
  • 4 cloves garlic minced
  • 3 tbsp vegetable oil

Equipment

  • Large skillet
  • Medium mixing bowl
  • Small mixing bowl
  • Tongs
  • Instant-read thermometer

Method
 

  1. In a small bowl, combine honey, soy sauce, rice vinegar, and fresh lemon juice. Stir until honey is fully dissolved. Set aside.
  2. Cut chicken breasts into even strips about 1/2 to 3/4 inch wide.
  3. In a medium bowl, combine cornstarch, garlic powder, black pepper, and salt. Toss chicken strips in the mixture to coat evenly. Shake off excess cornstarch.
  4. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken strips in a single layer, working in batches if needed. Cook 2 to 3 minutes per side until deep golden brown. Remove and set aside.
  5. Reduce heat to medium. Add butter to the skillet and melt. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
  6. Return all chicken to the skillet. Pour honey glaze mixture over the chicken. Cook over medium heat for 5 to 7 minutes, continuously spooning the glaze over the chicken as it reduces, until the sauce is thick and glossy and chicken reaches 165 degrees F internally.
  7. Serve immediately over steamed white rice with extra glaze spooned from the pan over the top.

Notes

Use low-sodium soy sauce to control saltiness. Cook chicken in batches to keep it crispy. Continuously spooning the glaze over the chicken as it reduces is key to even coating. Leftovers keep for up to 3 days refrigerated.