Takeout favorites that are sure to please the whole family! The lemon glaze is to die for. DIE. FOR.
Salutations from the windy City! Chicago is 82 degrees. It’s predicted to be 90° tomorrow.
While I stuff myself with 12 donuts of artery-clogging goodness, I leave you with my favorite takeout.
This easy chicken saute is topped with a pineapple-lemon sauce that melts. In. Your. Stinking. Mouth.
This can be served on top of a bed or rice, with a side dish of broccoli steamed. Or you can eat it just as is. You can choose.
- 1 cup of white rice
- About 2-3 cups of broccoli florets in 12 ounces.
- Olive oil one tablespoon
- Cut 1 pound of skinless and boneless chicken breasts into 1-inch pieces
- To taste, add Kosher Salt and freshly ground Black Pepper
- One thinly sliced green onion
- 1/4 teaspoon sesame seeds
For the LEMON GLAZE
- 1/2 cup chicken stock
- 1/4 cup pineapple juice
- Juice of one lemon
- 1/4 cup honey
- Reduced sodium soy sauce, one tablespoon
- Apple cider vinegar, one tablespoon
- Freshly grated Ginger, 1 Tablespoon
- Three cloves garlic, minced
- One tablespoon cornstarch
- Optional: 1 teaspoon Sriracha (optional).
- Cook rice in a large pan with 1 1/2 cups of water according to the package directions. Set aside.
- Place the broccoli florets in a colander or steamer over boiling water. Cover and steam the broccoli for 5 minutes or until it is cooked through. Set aside.
- Heat the olive oil in a large pan over medium heat.
- To taste, season chicken with salt and black pepper. Add the chicken to the pan and cook for about 2-3 minutes until golden. Remove from heat.
- Stir in chicken stock in the skillet with the pineapple juice, lemon, honey, soy, vinegar, garlic, Ginger, and Sriracha. Bring to a simmer, then reduce heat. It should take about 4 minutes. Add the chicken and gently combine.
- Serve the chicken with broccoli and rice, and garnish with green onions and sesame seeds if desired.