Honey Garlic Lemon Chicken


Honey Garlic Chicken

Serves 4

40 minutes

Diet Style


Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Chef’s Knife
  • Cutting Board
  • Medium Saucepan
  • Small Mixing Bowl
  • Rubber Spatula
  • Whisk


  • Leftover chicken (about 4 chicken breasts)
  • 2 tablespoons vegetable oil
  • ⅓ cup honey
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Sriracha or other hot sauce
  • ½ teaspoon garlic powder
  • Pinch of crushed red chili flakes (optional)
  • ⅓ cup warm water
  • 1 tablespoon cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Sesame seeds, for garnish
  • 2 cups cooked white or brown rice
  • Lime wedge for garnish
  • Optional: cilantro, shredded carrots, red bell pepper cut into strips, steamed broccoli, or shredded cabbage


  1. Cube chicken

    Cut leftover chicken into cubes and set aside.

  2. Cook sauce

    In a medium saucepan over medium-high heat, whisk together honey, soy sauce, Sriracha, garlic powder, and a generous pinch of red chili flakes.

  3. Stir and whisk

    In a small bowl, combine cornstarch and warm water. Stir mixture into saucepan and whisk continuously until thickened, about 2 to 3 minutes.

  4. Add chicken

    Add chicken into mixture. Using a rubber spatula, toss to combine, cooking for an additional 3 minutes until chicken warms through.

  5. Garnish

    Sprinkle a generous amount of sesame seeds on the chicken and serve over rice with a lime wedge and optional toppings if desired.