Honey Lemon Garlic Chicken

Ingredients

• 1.5 lb Chicken Breast (cut into bite‑size pieces)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Corn Starch (for light coating)
• 2 tbsp Unsalted Butter (cut into cubes)
• 3 cloves Garlic (minced)
• 3 tbsp Soy Sauce (low‑sodium preferred)
• 2 tbsp Mirin (Japanese sweet rice wine)
• 2 tbsp Honey
• 0.5 tsp Red Chili Flakes
• 0.5 tsp Paprika
• 1 Lemon (zest and juice)
• 0.25 tsp Black Pepper (additional for sauce)
• 2 cup White Rice (uncooked, for serving)

Instructions

1. Season the Chicken

   Place the chicken pieces in a mixing bowl, sprinkle with salt and black pepper, and toss to coat evenly.

   Time: PT2M

2. Coat with Corn Starch

   Add the corn starch to the seasoned chicken and stir until each piece is lightly dusted.

   Time: PT1M

3. Pan‑Fry the Chicken

   Heat the skillet over medium‑high heat, add a thin layer of oil, then add the chicken in a single layer. Cook 3‑4 minutes per side until golden brown and cooked through.

   Time: PT6M

   Temperature: medium‑high heat

4. Make the Honey Lemon Garlic Sauce

   In the same skillet, melt butter, add minced garlic and sauté 30 seconds. Stir in soy sauce, mirin, honey, chili flakes, paprika, lemon zest, lemon juice, and the extra black pepper. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: medium heat

5. Combine Chicken and Sauce

   Return the fried chicken to the skillet, toss to coat evenly, and cook an additional 2‑3 minutes so the chicken absorbs the flavors.

   Time: PT3M

   Temperature: medium heat

6. Serve

   Plate the honey lemon garlic chicken over hot steamed rice and garnish with extra lemon zest if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

30g

Fat

12g

Fiber

1g