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poultry essentials: simmered honey lemon chicken

Recipe by
Andy Anderson !
Wichita, KS

I have two 4-drawer file cabinets full of recipes that I have made over the years… There are probably over 10,000 recipes in those dusty drawers. This particular dish is a merger of two yummy recipes from the past. The first is the chicken marinade, and the second, is the sauce. I combined them, and made a few changes to suit my palette. The sauce has a sweet taste with a bit of a kick... I think that you will like it. So, you ready… Let’s get into the kitchen.

yield 4 serving(s)
prep time 6 Hr
cook time 30 Min
method Stove Top

Ingredients For poultry essentials: simmered honey lemon chicken

  • 2 lg
    chicken breasts, boneless, skinless, about 1 pound
  • 3 clove
    baked garlic, smashed
  • 3 Tbsp
    tamari sauce
  • 3 Tbsp
    apple cider vinegar
  • 2 Tbsp
    grapeseed oil
  • 1 tsp
    salt, kosher variety
  • 1 tsp
    black pepper, freshly ground
  • 1 tsp
    paprika, sweet or hot, your choice
  • 1/4 c
    fresh clover honey
  • 1 lg
    lemon, juice and zest
  • 2 Tbsp
    tamari sauce
  • 2 Tbsp
    chicken stock, not broth
  • 2 clove
    baked garlic, smashed
  • 1 tsp
    hot sauce (optional)
  • 1 pinch
    crushed red pepper flakes, or to taste
  • long-grained white rice, for serving
  • sesame seeds, for garnish

How To Make poultry essentials: simmered honey lemon chicken

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Cut the chicken up into bite-sized pieces
  • 4
    Take the baked garlic, add a pinch of salt, and use the flat side of a kitchen knife to smash it up.
  • 5
    Chef’s Note: If you have never baked garlic, here is how you do it:
  • 6
    In a small bowl, whisk together the garlic, tamari sauce, and vinegar.
  • 7
    Add the chicken, cover the bowl, and place in the fridge for several hours.
  • 8
    Chef’s Tip: If you perform this step in the morning, by dinner time it will be more than ready to go.
  • 9
    Combine the salt, pepper, and paprika in a small bowl.
  • 10
    Remove the chicken from the marinade and sprinkle with the seasoning mixture.
  • 11
    Add the grapeseed oil to a skillet over medium heat.
  • 12
    Chef’s Note: The skillet needs to be large enough to hold the chicken, and the sauce.
  • 13
    When the oil begins to simmer, add the chicken.
  • 14
    Cook until nice and brown on all sides, about 8 – 10 minutes.
  • 15
    Remove the chicken and reserve.
  • 16
    Add all the ingredients for the Lemon/Honey sauce to a small bowl, and whisk to combine.
  • 17
    Add the liquid to the skillet, and increase the heat to medium high.
  • 18
    Chef’s Note: Use a wooden spoon to scrape up any brown bits (fonds), and allow them to dissolve into the liquid.
  • 19
    When the liquid comes up to a boil, reduce the heat back to medium, and allow it to simmer until it thickens, about 2 – 3 minutes.
  • 20
    Chef’s Tip: If the sauce is a bit too thick for your liking, add more chicken stock, a tablespoon at a time, to thin it out. I like my sauce thick.
  • 21
    Chef’s Note: While the sauce is simmering, do a final tasting for proper seasoning.
  • 22
    Return the reserved chicken to the skillet, and lightly simmer until the chicken is heated through, about 1 – 2 minutes.
  • 23
  • 24
    Serve over rice, spoon some of the yummy sauce over the top, and garnish with sesame seeds. Enjoy.
  • 25
    Keep the faith, and keep cooking.

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