Honey Lemon Chicken and Broccoli Bowls — Damn Delicious

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Honey Lemon Chicken and Broccoli Bowls

A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.

Greetings from the windy city! Except it’s 82 degrees here in Chicago. And it’s expected to be 90 degrees tomorrow.

Nonetheless, I am here for a quick work trip, except my friend is dragging me to a donut shop at 7:45AM, and then the best deep dish pizza afterwards. Plus, maybe a Chicago dog for dessert.

It’s a jam-packed day.

But while I’m stuffing myself with 12 donuts with artery-clogging goodness, I leave you with a takeout favorite of mine.

This is an easy peasy chicken sauté with a simple pineapple-lemon glaze that will just melt. in. your. stinking. mouth.

You can serve this on a bed of rice with a side of steamed broccoli or you can just eat the lemon glaze on its own. Your choice.

Honey Lemon Chicken and Broccoli Bowls

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.

Ingredients:

  • 1 cup white rice
  • 12 ounces broccoli florets, about 2-3 cups
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 green onion, thinly sliced
  • 1/4 teaspoon sesame seeds

For the lemon glaze

  • 1/2 cup chicken stock
  • 1/4 cup pineapple juice
  • Juice of 1 lemon
  • 1/4 cup honey
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1 teaspoon Sriracha, optional

Directions:

  1. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
  2. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
  3. Heat olive oil in a large skillet over medium high heat.
  4. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
  5. To make the glaze, stir in chicken stock, pineapple juice, lemon juice, honey, soy sauce, vinegar, ginger, garlic, cornstarch and Sriracha in the skillet. Bring to a boil; reduce heat and simmer until slightly thickened, about 4-5 minutes. Stir in chicken and gently toss to combine.
  6. Serve chicken immediately with rice and broccoli, garnished with green onion and sesame seeds, if desired.

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66 comments

Hope you’re having lots of fun in Chicago!! 🙂
Thanks for sharing this recipe. We love making Chinese takeout favorites at home and this honey lemon chicken looks so delicious.

Pinning it for later!! 😀

Haha, sounds you’re having VERY rough days. I wouldn’t want to trade with you, not for a million bucks. (I kid, I’m verrrrrry jealous) Anyway, I’m actually making a broccoli/chicken stir fry dish tomorrow sooo I’ll use this for inspiration! Yay for merging recipes!

Yum! That looks so good. I’m allergic to pineapple. Do you think I could replace it with orange juice instead?

That glaze does look awesome. I bet it’s good on salmon too. And pork.

This looks amazing. And now I want donuts.

I will try it! Cette recette semble délicieuse! Merci!

Have fun in Chicago! This looks delicious! The glaze sounds heavenly.

Thought I was going to make General Tso’s Chicken for dinner, hubby saw this and said NOPE MAKE ME SOME OF THAT.
So thanks for the inspiration, haha.

this look delicious!

Thank you for the recipe, I love it!

This looks amazing!

This looks absolutely delicious ! I must try it asap 😀

Hi, this looks great. So delicious. Wondering if I could sub another type of vinegar for the rice vinegar? Like plain white vinegar or red wine vinegar?

Rice vinegar would be a great substitute.

First thing I’m gonna attempt to make as soon as I get back from Korea, that’s for sure!

This looks so tasty and absolutely delicious i am so enjoyed thanks

This looks so yummy, definitely need to try this! x

This looks SO good!

This looks so crazy tasty, totally trying this out for myself!

Sounds amazing! Wish I would eat food like this! x

Homemade Chinese take out is so good when it’s done right! A million times less oil but still has great flavour! Thanks for posting!

This looks delicious!

That looks and sounds amazing!

I think I’m going to be trying this next week! Thank you for sharing 🙂 x

Made this last night, soooooo good! 🙂

Finally, someone who actually made it and liked it. This means so much more than all the, “Oh it looks so good”. None of those compares to an actual review from someone who made it and sampled it.

This recipe sounds so delicious. I know it’s even more flavorful than the takeout that it was inspired by. Nothing beats home cooked food! 🙂 Thanks for sharing this!

Would skinless boneless chicken thighs work along with the chicken breasts, as long as they are cut up the same size?

Made it tonight and my partner ate a lot! I did it on a chicken wings and turned out just fine. I didn’t use a pine apple juice but was still glazed juicy. Honey, lime, garlic and vinegar stands out on the taste.

This looks so good and making me very hungry now! Sophie x

I just made this. While the flavor is good, it looked nothing like the picture. The sauce comes out very pale and not all brown and glazed as shown above. It was unattractive and I had to cover it up with the sesame seeds and green onion. It was an okay meal, but probably wouldn’t make it again. Kinda disappointed in this one. Thanks, anyway.

Oh no – what a bummer! Did you follow the recipe exactly as written without any substitutions?

Yes, exact ingredients. Only thing I did differently was to double the sauce ingredients because I had more chicken. Like I said, the flavor was very good and my son said he loved it. I just wish it looked more like the delicious pic. 🙂

I agree. While mine looked good, taste was just ok. Will not make again. There are plenty of other recipes on this site that are repeats in my house and I rarely make the same thing twice.

I agree too. The sauce was too thin and wasn’t has flavorful has i would have hope. But i think i will make it again but i will substitute the pineapple juice for orange juice and adding more cornstash.

Thank you so much for the reviews!! This is very good to know!

I made this last night. I don’t claim to be a great cook, but I think I’m ok! I used all the correct ingredients with one exception, I used 2 T of bottled RealLemon juice. (I googled the appropriate amount.) The sauce was very runny. It didn’t thicken up when I slowly sprinkled in the cornstarch. Maybe I added the cornstarch in wrong, because it kind of clumped up and didn’t thicken the sauce much at all. Maybe more detailed directions regarding how exactly to add it in so it doesn’t do this is necessary. Again, I don’t claim to be a super skilled cook, so maybe most people know how to do it right!

This was good. The boyos like it more than I did but it was a nice dish all in all

I made this tonight, except roasted the broccoli in the oven and blended up some fresh pineapple instead of pineapple juice.

SO. GOOOOOOD. Thank you for the recipe!

Mkay so here’s the deal. I just published a 3 week meal plan featuring a slightly healthier version of your pineapple chicken recipe (it’s linked to more than once, don’t worry lol) but the problem is . . . I might change my mind since I’ve found this. Looks so good.

It’s hard to imagine it being 90 degrees in Chicago. Although, I’ve never made it up there. My cousin just got back from up there, and the heat index a few days ago here was up to 108 – she goes “That’s why I went up there, because I thought it was supposed to be cooler up north..”

Tried this tonight, pretty good, but needs a few tips –

Personal opinion, but next time I’ll at least coat the chicken in flour or cornstarch to add a better surface for the sauce to cling to. I know, not as healthy, but it would help with the color and texture too.

Make a slurry with the cornstarch before adding it to the sauce ingredients, or you’ll have a skillet full of cornstarch nuggets. 🙂

Toast the sesame seeds. They kinda look toasted in the pics, but there’s no mention of it in the recipe.

Regardless, thanks for posting, my family enjoyed it.

I made this recipe tonight and it was so good.

Made this. It was delicious.

I made this last night…it was delicious but a little tart. If I had to make it less tart what ingredient should I eliminate? Otherwise delicious!!

You can reduce the amount of lemon and/or pineapple juice as needed.

This was gross and a horrible recipe. We had to add soy sauce. Ugh.

Hi! This looks like a yummy recipe. I was wondering if you have ever tried freezing the lemon glaze to save prep time for future dishes? It looks like it would also likely keep in the fridge for a while. Thanks.

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

This looks absolutely delicious ! I must try it asap

This was good, hubby loved it. However, I have to agree with everyone that said that the sauce didn’t come out as brown and glazed looking as the picture. I followed the instructions, with the only addition being that I added the zest of the lemon as well for more flavor. I even cooked both the chicken and the sauce a little longer in an attempt to get the color right.

This is damn delicious!

I’ve made this recipe twice, the first time it was a big success, I did have to have the sauce on a pretty good boil for it to thicken. The second time I had more chicken so I tried doubling it, and for whatever reason it didn’t come out as good and it didn’t really thicken. Making it again tonight but just sticking to the original so hopefully it comes out as good as it did the first time. I love how quick this one is, 30-min meals are pretty essential in my house.

Made this tonight after a long work day and was so impressed! Easy and fresh. Another fantastic recipe, thank you!

Hi! This looks like a yummy recipe. I was wondering if you have ever tried freezing the lemon glaze to save prep time for future dishes? It looks like it would also likely keep in the fridge for a while. Thanks.

This was good, hubby loved it. However, I have to agree with everyone that said that the sauce didn’t come out as brown and glazed looking as the picture. I followed the instructions, with the only addition being that I added the zest of the lemon as well for more flavor. I even cooked both the chicken and the sauce a little longer in an attempt to get the color right.

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

I tried the recipe. Not the best, but certainly edible and not bad. I give the recipe a B-.

This is so easy and delicious- thanks for sharing! 🙂

I’ve found that marinading the chicken in the glaze for about an hour or so in the fridge and then simply adding it all to the pan at once (broiling the chicken) makes it even more flavorful and the chicken becomes SO tender!

Thanks again – have to check out the rest of your site. 🙂

What an amazing, versatile recipe! I’ve made it exactly as written–which is superb–but have also obtained excellent results using lime juice in place of the lemon juice and Quorn in place of the chicken. I would imagine that it would be outstanding with tofu, as well. The glaze is so delicious that I generally make up a double batch and toss it with whatever protein and vegetables I have on hand for a stir-fry, then save some to use as a glaze or dipping sauce for future meals. My husband, who is not a particularly adventurous diner, absolutely loves this dish.

Tried it tonight with orange juice. Sauce was fine, a little too tart for my taste but the kids loved it. Will be making it again. So many of your recipes are a favorite in my home. Thanks for posting!

Although the sauce was great, I found the sauce to be very liquid in the end versus viscous like the glaze in the picture. I also ended up with extra sauce because it didnt reduce even though I had simmered it even longer than the recipe required in hopes of getting it to become a glaze. I ended up using the extra liquidy sauce to put over my rice, so it was still pretty good.

Made this last night and it was seriously amazing! Had left overs for lunch today but couldn’t even wait until noon to eat as it was calling my name through my lunch bag. Going to make this again in a few days but add water chestnuts and maybe some pineapple pieces.

That sounds delicious! Make it your own 🙂

What a great-tasting and easy recipe! I made this exactly as written (except for the sriracha, because I’m feeding kids) and it came out great. Definitely a keeper!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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