This chicken was so tender and flavorful and the lemon sauce was perfectly sticky!
It's Asian-inspired without being overly sweet and easy to throw together.
Serves: About 3
- 2 large chicken breasts, cut into bite-sized cubes
- 1/2 cup cornstarch
- 2 tsp olive oil
- 1/2 cup low sodium soy sauce
- 1/3 cup low sodium chicken stock
- 1/4 cup honey
- 3 tbsp. rice wine vinegar
- Juice of 1 large lemon, plus zest. Zest it first!!
- 1 lemon sliced up
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1/2 tsp grated fresh ginger (I keep mine in the freezer)
- Optional: sesame seeds, scallions
- In a large re-sealable bag, toss together the cornstarch, salt and pepper. Mix well, then toss in the chicken. Shake well. Remove the chicken from the bag.
- In a large skillet, heat the oil over medium-high heat and cook the chicken pieces until lightly browned on both sides. Transfer to slow cooker.
- In a bowl, mix the soy sauce, chicken stock, honey, lemon juice, zest, sesame oil, garlic and ginger and then pour over the chicken.
- Cover and cook on low 4 hours.
- Towards the end, I sliced up a whole lemon and spread it out on top of the chicken.
If your sauce seems watery, you can mix 1 1/2 tbsp. of cornstarch with 3 tbsp. water and pour into crockpot. Turn the heat to high and allow the sauce to thicken. Mine was perfect and did not need this step.
I served it over brown basmati rice with some sautéed peppers and zucchini on the side.