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A pan of Garlic Lemon Honey Chicken
4.86 from 47 votes

Ginger Honey Lemon Chicken

Addictively delicious, this 15-minute Lemon Honey Ginger Chicken Recipe is filled with fun, bite-sized chicken pieces.
Prep Time5 mins
Cook Time15 mins
marinate15 mins
Total Time20 mins
Servings: 6 servings
Calories: 318kcal


For the Chicken

Ginger Honey Sauce-

  • 5 cloves garlic - minced
  • 1 tablespoon fresh ginger - minced
  • ½ cup honey
  • ¼ cup fresh lemon juice - (approx. 2 lemons juiced)
  • 1 lemon - zested
  • cup chicken stock - or water
  • 2 tablespoon cornstarch
  • 1 tablespoon Sriracha - (optional)



  • Marinate the chicken. Add the chopped chicken, soy sauce, and rice vinegar to a medium-sized mixing bowl or ziplock bag. Toss well to coat the chicken in the soy sauce and vinegar and allow to marinate for at least 15 minutes to overnight in the refrigerator.
  • Prepare the sauce. As the chicken marinates, add all ingredients for the sauce (garlic, ginger, honey, lemon juice, lemon zest, low sodium chicken broth, corn starch, and Sriracha) in a medium bowl. Set aside.
  • Cook the chicken. Heat a large skillet over medium-high heat. Add 1-2 tablespoons of oil, swirling around the pan to coat. Use tongs to remove the chicken from the marinade and transfer directly to the skillet. Reserve the marinade. 
  • Cook the chicken for 5-7 minutes, or until chicken is nearly cooked through and no longer pink inside. Stir as needed for even cooking.
  • Give the sauce a good stir before pouring directly into the skillet with the chicken. Add the reserved marinade (remember the marinade needs to boil, so be sure this is added at the beginning with the sauce) and bring to a low boil for approximately 3 minutes. Cook until sauce starts to thicken. Season to taste.
  • Serve garnished with chopped green onions, sesame seeds, Sriracha, or fresh lemon, if desired. Enjoy!


  1. I used chicken breasts in this recipe to keep it on the leaner side. If, however, you prefer juicier meat, feel free to use chicken thighs as it is less prone to drying out.
  2. If you prepared the chicken ahead of time and marinated it overnight in the refrigerator, allow it to come to room temperature (if possible) before adding to your hot skillet. This is especially helpful if you are using a skillet that does not have non-stick capabilities.
  3. I added a very generous tablespoon of Sriracha to my honey ginger chicken sauce. If you're sensitive to spicy foods at all I suggest skipping this ingredient. On the other hand, if you really love a little heat, feel free to add more.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)


Calories: 318kcal | Carbohydrates: 31g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 627mg | Potassium: 666mg | Fiber: 0g | Sugar: 24g | Vitamin A: 45IU | Vitamin C: 17.8mg | Calcium: 20mg | Iron: 1.1mg
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