Asian lemon honey chicken rice bowl

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Lemon – chicken – honey that already sounds delicious, this dish can be made within 30 minutes. Making it into a takeaway either to your workplace or as a lunch for your kid at his school. preparing it and having the same at any given point of your day doesn’t even hurt you. Trust me this is way above your taste buds could handle.

Meal prep lemon honey chicken:

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins


1 egg white, lightly beaten
1 lb boneless skinless chicken breast, cut into bite-sized chunks.
1/2 cup cornstarch.
1/3 cup bread crumbs.
3/4 teaspoon salt.
1/4 teaspoon black pepper.

For the sauce

1/3 cup low sodium soy sauce.
1/4 cup honey.
2 tablespoons rice wine vinegar or 1 tablespoon apple cider vinegar.
3 tablespoons fresh squeezed lemon juice.
1 tablespoon lemon zest.
1 teaspoon sesame oil.
2 cloves garlic, finely minced.
1/4 teaspoon freshly grated ginger.
2 tablespoons cornstarch.
2-3 tablespoons water.
1/2 teaspoon Sriracha hot sauce optional or to taste.
Garnish with green onions and sesame seeds.(optional).

Instructions :

For the sauce: Combine the sauce ingredients together in a medium saucepan and add to a large mixing bowl, now set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces and mix well.In a large zip-top freezer bag, combine the cornstarch, Bread crumbs, salt and black pepper. Add the chicken and shake well to coat.

For the chicken: Heat 2-3 tablespoons oil 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 heated lemon sauce, coating well.
Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.

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