Zutaten für Lemon And Honey Chicken
- Skinless Chicken Piece
- 2 tbsp soy sauce
- Toasted Sesame Oil
- Lemons, Juice And Zest Of
- 4 tbsp honey
- Sherry Wine
- 1/2 cup chicken stock
- Vegetable Oil
- Fresh Ginger
- Spring Onion
- Fresh Cilantro
- 1/4 cup cashew nuts, roughly chopped
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Zubereitung von Lemon And Honey Chicken
- Marinate the chicken thighs in a mixture of 2 tbsp soy sauce and 1 tbsp sesame oil for at least 1 hour (or up to 24 hours in the refrigerator).
- In a separate bowl, whisk together the zest of 1 lemon, 2 tbsp lemon juice, 4 tbsp honey, 1/2 cup chicken stock, and 2 tbsp dry sherry.
- Preheat oven to 350°F (175°C) or prepare your stovetop. Drain the marinated chicken and pat it dry with paper towels.
- Heat 1 tbsp oil in an oven-safe skillet (or large pan) over medium-high heat. Brown the chicken thighs on both sides for about 2-3 minutes per side.
- Add 1 tbsp grated fresh ginger to the skillet and cook for 1 minute, stirring constantly.
- Pour the lemon-honey mixture and any remaining marinade over the chicken. Cover the skillet.
- **Stovetop:** Simmer gently for 30 minutes, or until the chicken is cooked through and tender. **Oven:** Transfer the covered skillet to the preheated oven and bake for 30-40 minutes, or until the chicken is cooked through and tender.
- (Optional) If desired, remove the chicken from the skillet and simmer the sauce uncovered for a few minutes to reduce and thicken.
- Serve hot over rice. Pour the sauce generously over the chicken and rice. Garnish with chopped spring onions, cilantro, and cashew nuts (approximately 1/4 cup).
- Season with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
36g
Fat
14g
Carbs
3g
