Baked Honey Lemon Chicken
This baked honey lemon chicken recipe is made with sweet honey and fresh lemon. This chicken is baked for a healthier twist on takeout. Refreshing tangy and delicious, it’s amazing over steamed rice!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
- 2 pounds boneless, skinless chicken breasts (or about 2 1/2 pounds half breasts with ribs)
- 2 egg whites
- 1 cup cornstarch
- teaspoon ½ salt
For the Honey Lemon Sauce
- 1/4 cup fresh lemon juice
- 1/4 cup honey
- 2 tablespoons light soy sauce
- 2 cloves garlic, grated
- 1/8 teaspoon ground ginger
- zest of 1 lemon
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- sesame seeds
Trim chicken of any excess fat. Wash and drain well. Cut into 1-inch pieces. If using with ribs, debone and remove skin.
In a bowl, whisk egg whites until frothy.
In a plate, combine cornstarch and salt. Stir until well-dispersed.
Dip chicken in egg and then dredge in cornstarch to fully coat. Arrange in a single layer on a parchment-lined baking sheet. Do not overcrowd the pan.
Bake chicken in a 400 F oven for about 10 to 15 minutes or until lightly browned and cooked through. Remove from heat and keep warm.
In a wide pan, combine ingredients for the honey lemon sauce: lemon juice, honey, soy sauce, garlic, ground ginger, lemon zest, cornstarch, and sesame oil. Stir until smooth. Over medium heat, cook for about 2 to 3 minutes or until sauce begins to bubble and thicken. Add chicken pieces and gently toss to coat with sauce.
Sprinkle with sesame seeds, if desired.
Serving: 323g | Calories: 644kcal | Carbohydrates: 48.9g | Protein: 68.3g | Fat: 17.6g | Saturated Fat: 4.8g | Cholesterol: 202mg | Sodium: 960mg | Potassium: 633mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 100IU | Vitamin C: 10.7mg | Calcium: 40mg