1TBSOilneutral flavored such as vegetable or canola
1tsp Gingerfreshly grated
Kosher Salt and Ground Black Pepperto taste
½CupUnsalted Chicken Stock
¼CupLemon Juicefreshly squeezed*
Zest of 1 Lemon
1TBSReduced Sodium Soy Sauce
1TBSApple Cider Vinegar
PinchCrushed Red Pepper Flakesor more to taste (you can substitute Sriracha)
Optional For Serving: Lettuce, Quinoa (cooked according to package directions), Shredded Zucchini, Shredded Squash, Microgreens, Sliced Radishes, Sliced Green Onions, Sesame Seeds and Lemon Wedges
Make the sauce: In a small bowl, whisk together all the ingredients for the sauce. Add in a teaspoon of sriracha or a pinch of red pepper flakes for heat, if desired. Set aside.
Stir-fry: Heat the oil in a skillet over medium-high heat. Add in the shallot and cook, stirring occasionally, for 2 minutes, or until softened. Add in the chicken and season generously with salt and pepper. Saute, breaking up any lumps with a wooden spoon, until almost golden brown, about 3-4 minutes.
Add in the garlic and ginger. Cook until aromatic, about 1 minute. Add in the sauce and bring to a rapid simmer. Reduce heat and simmer until the sauce is slightly thickened, about 4 minutes. Taste and adjust for seasoning with salt and pepper.
To serve: Divide the lettuce and quinoa between serving bowls and add the chicken. Top with shredded vegetables and garnish with sesame seeds and green onions. Enjoy!
The recipe calls for ground chicken, however you can substitute ground turkey if desired! To keep things extremely healthy and light, I used lean, all white meat ground chicken. With that said, the plain packaged combination of white and dark meat ground chicken will pack the most flavor and produce moister chicken. The recipe below is extremely flexible, and you should use whatever variety of ground chicken, or turkey, you like!
I highly encourage you to squeeze fresh lemons for the juice required in the sauce. Bottled lemon juice does not taste as bright and lemony as fresh lemon juice. As well, if a strong lemon flavor is desired, increase the amount of lemon zest in the recipe from 1 lemon to 1 ½ -2 lemons.
While I served my healthy honey lemon chicken as a quinoa grain bowl, the stir-fry chicken is also delicious served as a lettuce wrap! Simply nix the quinoa and pile the chicken into bibb, iceberg or romaine lettuce!