Gingered Lemon Chicken
Elevate your weeknight dinner game with this Gingered Lemon Chicken, a vibrant and zesty dish that fuses tangy citrus with the warm spice of fresh ginger. Juicy chicken breasts are pan-seared to golden perfection, then nestled in a luscious, glossy sauce made from freshly squeezed lemon juice, grated ginger, soy sauce, and a touch of honey for balanced sweetness. This one-pan wonder comes together in just 40 minutes, making it a quick yet elegant option for busy evenings. Serve it over fluffy rice or quinoa to soak up every drop of the flavorful sauce, and garnish with green onions for a pop of color and freshness. Packed with protein and bold flavors, this dish is a must-try for any fan of easy, healthy, and incredibly delicious chicken recipes.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 tablespoon (grated) Fresh ginger
- 2 cloves (minced) Garlic
- 2 whole (zested and juiced) Lemon
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 stalks (chopped) Green onions (optional)
Instructions
Place the chicken breasts on a cutting board. Gently pound them with a meat mallet to an even thickness, about 1/2 inch. Season them with salt and pepper on both sides.
In a medium bowl, combine the grated ginger, minced garlic, lemon zest, lemon juice, soy sauce, and honey. Mix well and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and place on a plate. Cover to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Pour in the ginger-lemon mixture and cook for about 1-2 minutes, stirring constantly, until fragrant.
Add the chicken broth to the skillet and bring it to a simmer. Let the sauce reduce slightly for about 3-4 minutes.
In a small bowl, mix the cornstarch and water until smooth. Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly. Allow the sauce to thicken for another 2-3 minutes.
Return the chicken breasts to the skillet and spoon the sauce over them. Let them heat for about 1-2 minutes.
Garnish with chopped green onions (if using) and serve the Gingered Lemon Chicken over rice, quinoa, or alongside steamed vegetables.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3406 mg | 148% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 21.7 g | ||
| Protein | 222.3 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
