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Marinate the chicken. Add the chopped chicken, soy sauce, and rice vinegar to a medium-sized mixing bowl or ziplock bag. Toss well to coat the chicken in the soy sauce and vinegar and allow to marinate for at least 15 minutes to overnight in the refrigerator.
Prepare the sauce. As the chicken marinates, add all ingredients for the sauce (garlic, ginger, honey, lemon juice, lemon zest, low sodium chicken broth, corn starch, and Sriracha) in a medium bowl. Set aside.
Cook the chicken. Heat a large skillet over medium-high heat. Add 1-2 tablespoons of oil, swirling around the pan to coat. Use tongs to remove the chicken from the marinade and transfer directly to the skillet. Reserve the marinade.
Cook the chicken for 5-7 minutes, or until chicken is nearly cooked through and no longer pink inside. Stir as needed for even cooking.
Give the sauce a good stir before pouring directly into the skillet with the chicken. Add the reserved marinade (remember the marinade needs to boil, so be sure this is added at the beginning with the sauce) and bring to a low boil for approximately 3 minutes. Cook until sauce starts to thicken. Season to taste.
Serve garnished with chopped green onions, sesame seeds, Sriracha, or fresh lemon, if desired. Enjoy!