2 tablespoons soy sauce
1 egg, well beaten
5 tablespoons cornstarch
1-1/2 lb boneless skinless chicken breasts, cubed
3 tablespoons coconut oil
3/4 cup chicken broth
Grated peel and juice of 2 lemons
1/3 cup honey
1 teaspoon sesame seeds
1/4 cup chopped green onions
2 cups hot cooked brown or white rice
STICKY HONEY LEMON CHICKEN
- In a SNAPWARE® AIRTIGHT FOOD STORAGE 4.5 CUP RECTANGULAR CONTAINER, mix soy sauce, egg and 3 tablespoons of the cornstarch. Add chicken. Cover and shake until chicken pieces are well coated.
- In a REVERE® CLEAN PAN™ 10" HARD ANODIZED ALUMINUM NON-STICK FRYING PAN, heat oil over medium-high heat. Cook chicken in oil 5-7 minutes, stirring frequently, until no longer pink in center. Remove chicken from pan; keep warm. Drain and discard any drippings; wipe pan with paper towel.
- In same pan, stir together broth, lemon peel and juice, honey and remaining 2 tablespoons cornstarch with whisk. Cook and stir over medium heat until sauce thickens. Return chicken to the pan; stir to coat with sauce and heat through. Garnish with sesame seed and onions. Serve over rice.