honey lemon chicken

Asian Lemon Chicken recipe - an easy homemade 30 minute version of the popular Chinese Takeout-Style Lemon Chicken. Made with a light and crispy coating, and covered in a flavorful sweet, savory and tangy lemon sauce. Stove top, bake or air fryer instructions plus recipe video!

Asian Honey Lemon Chicken + MEAL PREP + Recipe Video

egg white (lightly beaten)

chicken breast

cornstarch (flour

panko crumbs (use gluten free

salt

black pepper

Oil (for pan-frying)

honey

Tablespoons rice wine vinegar (or 1 tablespoon apple cider vinegar)

Tablespoons fresh squeezed lemon juice

lemon

sesame oil

garlic garlic

ginger

cornstarch (or arrowroot powder)

2-3 Tablespoons water (plus more to thin out sauce)

Sriracha hot sauce (optional

Green onions and sesame seeds

Combine the sauce ingredients together in a medium saucepan. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.

In a large zip-top freezer bag, combine the cornstarch, panko crumbs, salt,&nbsp;and black pepper. Add the chicken and shake well to coat.

Cook chicken using your preferred method below.

While the chicken is cooking, heat saucepan with sauce on medium high. Allow to bubble and thicken while whisking and turn off the heat. Taste and adjust seasonings to what you prefer - add additional lemon for tangier, honey for sweeter and sriracha for spicier, if desired.

Heat 2-3 tablespoons oil (or enough to lightly coat the bottom of the pan) in a large skillet over medium-high heat. Working in batches, add chicken and pan fry until golden and cooked through, about 3-5 minutes per side. Transfer to a large platter lined with paper towels. Repeat.

Toss chicken together with the&nbsp;heated lemon sauce, coating well.

Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.

For Pan-Fry Stovetop Version:

Preheat oven to 375F. Place chicken in a single layer on a large baking sheet lined with parchment paper. Bake for 12-14 minutes or until chicken is cooked, flipping once in between. Turn oven to broil for 2-3 minutes or until chicken pieces turn light brown on top and crisp up. Watch your chicken closely so it doesn't burn. Remove chicken from oven and toss together with heated lemon sauce, coating well.

For the Baked Version:

Preheat air fryer to 400°F for 8 minutes.    Place chicken in a single layer in the cooking tray (you will have to cook in batches depending on how big your air fryer is. Air fry 8 minutes, turning halfway. Until golden.

Remove chicken from the&nbsp;tray and toss together with the&nbsp;heated lemon sauce, coating well.

For the Air Fryer Version:

This Honey Lemon Chicken Pasta is ready in 20 minutes, making it the perfect weeknight meal! Pair with a simple salad or veggies for a full meal.

Honey Lemon Chicken with Angel Hair Pasta

angel hair pasta,

lemon juice

olive oil

apple cider vinegar

lemon pepper chicken

salt,

black pepper,

boneless skinless chicken breasts,

Cook according to directions on box, drain, and...

Cook according to directions on box, drain, and set aside.

To a medium bowl or large measuring cup,...

To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.

To a large skillet, add 1 tablespoon olive...

To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.

Turn heat to medium-low, and carefully add the...

Turn heat to medium-low, and carefully add the sauce noting that it may bubble up in the first few seconds.

Allow sauce to bubble at a low boil for...

Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.

Add pasta to skillet with the chicken and...

Add pasta to skillet with the chicken and toss to combine and coat. Serve immediately.

Chicken and pasta are best warm and fresh,...

Chicken and pasta are best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving.

Addictively delicious, this 15-minute Lemon Honey Ginger Chicken Recipe is filled with fun, bite-sized chicken pieces.

Ginger Honey Lemon Chicken

chicken breasts

soy sauce

rice vinegar

garlic (minced)

lemon juice ((approx. 2 lemons juiced))

lemon (zested)

chicken stock (or water)

cornstarch

Sriracha ((optional))

chopped green onion

sesame seeds

sriracha

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)&nbsp;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.&nbsp;

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!

This Honey Chicken is tender chicken tossed in a skillet with butter, honey, garlic, fresh lemon juice, spices, and soy sauce. This Honey Lemon Chicken is a quick and easy 15-minute chicken dish.

Honey Chicken

lbs. Chicken Breast

Salt

Pepper

Garlic Powder

Cornstarch

Tablespoons Olive Oil

Tablespoons Butter

Garlic Cloves ((minced))

Honey

Tablespoons Lemon

Tablespoon Soy Sauce

Oregano Parsley

Start by cutting the chicken into bite-size pieces. Pat dry with a paper towel. Sprinkle with salt, pepper, and garlic powder. Place the cornstarch in a bowl and toss the chicken in cornstarch and coat well.

Heat a large skillet over medium-high heat. Add oil. Cook chicken for 8-10 minutes. 

Add butter, garlic, honey, lemon juice, and soy sauce in the pan. Let cook and thicken for about 5 minutes. * If you want a thicker sauce, you may remove the chicken from the pan and cook the sauce for 5 minutes and then add the chicken and toss together.

Sprinkle with fresh oregano or parsley and serve. May drizzle with more honey when serving.

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