Oriental Honey Lemon Chicken

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Oriental Honey Lemon Chicken

Oriental Honey Lemon Chicken
Servings 4


  • 1 lemon
  • 1 chicken bouillon cube
  • 4 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoons vegetable oil
  • 8 chick thighs roughly chopped with skin and excess fat removed
  • 1/2 cup chopped onion
  • 3/4 cup short grain rice uncooked
  • 3 carrots thinly sliced
  • 1/8 teaspoon white pepper


  • Zest entire lemon and then juice the lemon. Dissolve bouillon in 1 1/4 cups hot water. Mix in honey, soy sauce, lemon juice and zest. Heat large frying pan over high heat. Add oil; coat bottom of pan. Add thighs, in a single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan. Add onionto same pan; saute 30 seconds. Mix in rice, carrots, pepper and honey mixture. Mix in chicken. Bring to a boil. Reduce heat to low. Cover and simmer 30 minutes, or until liquid is absorbed. Remove from heat. Let stand covered 10 minutes before serving.

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