Prep time
Cook time
Total time
Serves: 4 serves
  • 3 boneless chicken breasts, (about 1½ pounds)
  • salt and pepper
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • ½ cup honey
  • 3 tablespoons fresh lemon juice
  • zest from one lemon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 cups of rice
  • 2 cups of frozen veggies
  1. In a medium saucepan, add olive oil, minced garlic, and ginger. Sauté over medium heat for 2-3 minutes and add honey, lemon juice, lemon zest, apple cider vinegar, soy sauce, and cornstarch. Bring to a boil and reduce to a simmer. Let simmer and thicken while cooking chicken.
  2. Cut the chicken into bite sized pieces and add to a medium skillet. Cook about 4-5 minutes until no longer pink in center and the outside is starting to brown. Add the sauce to the chicken and toss to coat.
  3. put rice into rice steamer and cover with water cook for 12-15 mins on high
  4. once rice is cook cook up the frozen veg now you can either toss the veg though with the chicken or cook it on it own as a side serve,
  5. enjoy
  6. note: the original didn't include the rice and vegetables i have added them in for more nutritional value of the meal