I found this recipe from Melanie at Mel’s Kitchen Cafe. She got the recipe from Kristin at efnrecipes.blogspot.com. It really looked like something my family would enjoy, and they did.
I doubled the sauce as suggested in the recipe. It was a little strong on the lemon side for me. I think next time I’ll double the sauce and only use 3 or 4 Tbsp lemon juice. I also want to try the recipe and substitute orange juice in place of the lemon. When I do that, I think I’ll use the whole 6 Tbsp of juice and maybe throw in a little garlic and red pepper flakes. I’m hoping it will be similar to orange chicken. Thanks to Melanie and Kristin for sharing this recipe.
- 2 lbs of diced uncooked chicken breast
- ⅓ cup flour
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ½ cup butter
- ½ cup honey
- 3-6 Tbsp lemon juice
- ¼ cup soy sauce
- 1 tsp ground ginger
- cooked rice for serving
- Heat oven to 350.
- In a shallow dish, combine the flour with the garlic powder, salt, and pepper. Dip each piece of chicken in flour mixture and coat evenly.
- Melt 4 Tbsp of the butter in a shallow baking dish, large enough to accommodate chicken in a single layer (I use a glass 9 x 13).
- Arrange the coated chicken in pan and bake uncovered for 30 minutes at 350 degrees.
- Meanwhile, in a small saucepan, melt remaining 4 Tbsp of butter and mix in in the honey, lemon juice, soy sauce and ginger. Set aside.
- After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
- Serve over cooked rice. Serves 4-6.
This is the original photo from this post. The above photo was updated in April 2015.