- 1 cup low-sodium chicken broth
- 1 teaspoon fresh lemon zest (from about 1 lemon, zest before juicing)
- 1/3 cup fresh lemon juice (from about 2 lemons)
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 1/2 teaspoon grated fresh ginger
- 2 tablespoons cornstarch
- 1 1/2 to 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- Salt and pepper
- 1 tablespoon sesame oil or olive oil
- Minced parsley or cilantro for garnish, optional
- For the lemon glaze, whisk together the chicken broth, lemon zest, lemon juice, soy sauce, honey, ginger, and cornstarch. Set aside.
- Pat the chicken pieces dry with a paper towel and season over all with salt and pepper.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat, until rippling and very hot. Add the chicken to the hot skillet, in a single layer, and just brown on all sides. The chicken does not need to be cooked through in this step.
- Whisk the lemon glaze mixture to recombine, then pour into the skillet with the chicken. Bring the mixture to a simmer and cook for 7-10 minutes until the sauce is thickened and the chicken is cooked through. (It will thicken slightly more as it cools too.)
- Season with additional salt and pepper to taste, if needed. Sprinkle with parsley or cilantro, if using. Serve with cooked rice or quinoa.