Honey Lemon Chicken
Recipe: #17031
January 26, 2015
Categories: Chicken, Wok/Stir-Fry, High Protein, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"Recipe from Asian Chef Marc Matsumoto"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (144.4 g)
- Calories 292.7
- Total Fat - 20 g
- Saturated Fat - 5.3 g
- Cholesterol - 111.1 mg
- Sodium - 524.4 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 0.4 g
- Sugars - 4.6 g
- Protein - 19 g
- Calcium - 14.6 mg
- Iron - 0.9 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small bowl, whisk together the tomato paste, lemon juice, water, honey and 1/2 teaspoon of salt.
Step 2
Sprinkle the chicken pieces with 1/4 teaspoon of salt and pepper and then dust with the flour.
Step 3
Heat a pan over medium heat until hot and then add the olive oil and garlic, swirling the oil and garlic around the pan. If you are using skinless chicken, add an extra teaspoon of olive oil.
Step 4
Add the chicken in a single layer and fry undisturbed until browned on one side (about 5 minutes). If the chicken starts spattering too much, remove the pan from the heat and use a paper towel and tongs to sop up some of the extra oil.
Step 5
Flip the chicken over and fry the second side until the chicken is mostly cooked through (another 3 minutes).
Step 6
Remove the pan from the heat and use paper towels to sop up as much oil as possible.
Step 7
Return the pan to the heat and add the sauce. Turn up the heat and cook the sauce down until there is almost no liquid remaining and the chicken is coated with a thick layer of glossy red sauce.
Tips
No special items needed.
0 Reviews
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