Honey Lemon Faux Chicken

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 231.0
  • Total Fat: 8.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 489.6 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 19.1 g

View full nutritional breakdown of Honey Lemon Faux Chicken calories by ingredient
Submitted by:

Introduction

A mild vegan version of Honey Lemon Chicken A mild vegan version of Honey Lemon Chicken
Number of Servings: 4

Ingredients

    SKINNY HONEY LEMON CHICKEN INGREDIENTS:

    12 oz. beyond meat grilled faux chicken breasts, cut into bite-sized pieces
    1 tablespoon soy sauce (if making this gluten-free, be sure to use GF soy sauce)
    2 tablespoons rice wine vinegar
    salt and pepper
    1 tablespoon olive oil
    Honey Lemon Sauce (see below)
    optional toppings: toasted sesame seeds, thinly-sliced green onions, extra lemon zest, lemon slices
    HONEY LEMON SAUCE INGREDIENTS:
    1 Rapunzel Vegetable stock cube
    1/4 cup fresh lemon juice
    3 tablespoons honey (or more/less to taste)
    2 tablespoons arrowroot or cornstarch
    zest of 1 lemon
    pinch of ground ginger
    (optional: sriracha, for heat) *edited*

Directions

DIRECTIONS:

Combine the chicken, soy sauce and rice wine vinegar to a large ziplock bag, and toss until the chicken is evenly coated. Refrigerate for at least 10 minutes, or up to 8 hours.

When you are ready to cook the chicken, drain and transfer it to a separate plate. Season the chicken on both sides with a few generous pinches of salt and pepper. And in a separate bowl, whisk the honey lemon sauce ingredients together until combined.

Heat oil in a large saute pan over medium-high heat. Add the chicken and saute for 5-7 minutes or until it is cooked through and no longer pink inside, stirring and turning the chicken occasionally for even cooking. Transfer the chicken to a separate (clean) plate with a slotted spoon.

Pour the (whisked) marinade into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Add in some sriracha if you would like for extra heat, to taste. (Feel free to also season with extra salt and pepper, or extra honey or lemon.)

Add the chicken back into the pan and toss until it is evenly coated with the sauce. Remove from heat and serve the chicken immediately, topped with optional toppings if desired.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user WREINSEL.

Rate This Recipe