Sticky Lemon Chicken
Makes 4 Servings
- 1/3 C fresh lemon juice
- 1/3 C granulated no calorie sweetner
- 1 Tbl honey
- 1/4 C reduced sodium chicken broth
- 1 1/2 Tbld reduced sodium soy sauce
- 1/2 tspn grated ginger
- 1 Tbl corstarch
- 8 bobeless skinless chichen thighs
- 2 Tbl all purpose flour
- 2 tspn canola oil or olive oil
- 1/2 lemon thinly sliced
- 3 sliced green onion
To make sauce whisk together first 7 ingredients in a small saucepan (lemon juich through cornstarch). Place the pan over low heat and simmer until clear and slightly thickened. Remove and set aside.
Roll the chicken in flour shaking off excess.
Heat the oil in a large non-stick skillet over medium high heat. Add the chicken and cook until well browned on both sides 4-5 minutes per side.
Reduce the heat to medium low. Sprinkle all of the white part of the onions over the chicken. Add the sauce and simmer for 3-4 minutes or until the chicken is just about cooked throuigh and the sauce has thickened. Add the lemon slices to the sauce and cook for 2 more minutes. Add the remaining green oopnion tops and garnish with additional lemon slices.