Scale

Chicken Stir-Fry Ingredients:

1 tablespoon low-sodium soy sauce

1 egg

½ cup cornstarch

1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces

3 tablespoons olive oil, divided

1 tablespoon grated or minced fresh ginger

2 large garlic cloves, grated or minced

Garnishes: thinly sliced scallions and toasted sesame seeds

Honey Lemon Sauce Ingredients:

1 large lemon, zested and juiced (about ¼ cup juice)

2 tablespoons honey

2 tablespoons low-sodium soy sauce

1 ½ tablespoons rice wine vinegar

¼ teaspoon crushed red chili flakes

Mix the Lemon Sauce: In a small bowl, whisk together lemon juice, zest, honey, soy sauce, vinegar, and chili flakes. Set aside.
Coat the Chicken: In another bowl, whisk soy sauce and egg. Toss chicken pieces in the mixture until coated. Dredge chicken in cornstarch until all sides are covered.
Sauté the Chicken: Heat 2 tablespoons olive oil in a sauté pan over medium-high heat. Add chicken in batches, cooking 3–5 minutes until golden and crispy. Transfer cooked chicken to a plate.
Cook the Aromatics: Add the remaining oil to the pan, followed by garlic and ginger. Sauté for 30–60 seconds until fragrant.
Simmer the Sauce: Pour the honey lemon sauce into the pan. Stir and cook until slightly thickened.
Coat the Chicken: Return crispy chicken to the pan. Toss until each piece is coated with the sticky sauce.
Serve and Garnish: Plate immediately, sprinkle with scallions and sesame seeds, and serve hot.