Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work beautifully in this recipe. They’re slightly juicier and have a richer flavor, though they may take a little longer to cook.

What can I use instead of cornstarch for coating the chicken?

If you don’t have cornstarch, potato starch or even all-purpose flour can be used, though cornstarch gives the crispiest results.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F. You can also check by cutting into a strip—there should be no pink in the center and the juices should run clear.

Can I make the glaze in advance?

Yes, the honey lemon glaze can be mixed a day ahead and stored in the fridge. Just give it a stir before using to re-incorporate the ingredients.

Lemon Honey Glazed Chicken Strips

Name: Lemon Honey Glazed Chicken Strips
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American with Asian Influence
Ingredients: 2 boneless skinless chicken breasts; 1/3 cup cornstarch; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/3 cup honey; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 3 tablespoons lemon juice (freshly squeezed); 2 garlic cloves, minced; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter

Description

Lemon Honey Glazed Chicken Strips are a quick, flavorful dinner option that combines zesty citrus and sweet honey for a sticky glaze that coats crispy pan-fried chicken. It’s a crowd-pleasing dish perfect for beginners looking to cook up a fast, healthy meal packed with flavor.

Ingredients

Scale

2 boneless skinless chicken breasts
1/3 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup honey
3 tablespoons soy sauce
1 tablespoon rice vinegar
3 tablespoons lemon juice (freshly squeezed)
2 garlic cloves, minced
2 tablespoons vegetable oil
2 tablespoons unsalted butter

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Instructions

Prepare the Chicken Strips: Slice the chicken breasts into even strips, about 1 inch thick, for even cooking. Pat them dry with paper towels to help the coating stick better.
Coat the Chicken: In a medium bowl, combine the cornstarch, salt, and pepper. Toss the chicken strips in the mixture until they’re well-coated and no longer sticky.
Mix the Glaze: In a small bowl, stir together the honey, soy sauce, rice vinegar, and lemon juice. Set the mixture aside so it’s ready once the chicken is cooked.
Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. When hot, add the coated chicken strips in a single layer. Cook for about 3–4 minutes per side until golden brown and crispy.
Add Butter and Garlic: Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and sauté for about 1 minute until fragrant but not browned.
Glaze the Chicken: Pour the prepared glaze over the chicken in the skillet. Let it simmer gently, stirring and spooning the glaze over the chicken as it thickens. This should take about 3–5 minutes.
Finish and Serve: Once the glaze is glossy and the chicken reaches 165°F inside, remove from heat. Serve immediately over steamed rice or vegetables.

Notes

You can double the glaze for extra sauciness, especially if serving over rice or noodles. For a spicier version, add a pinch of chili flakes to the glaze. Leftovers reheat well in a skillet with a splash of water. Don’t rush the glaze—it thickens as it simmers, so patience pays off.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Skillet / Pan-fried
Cuisine: American with Asian Influence

Nutrition

Serving Size: 1 plate (1/4 of total)
Calories: 780
Sugar: 71g
Sodium: 1802mg
Fat: 23g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 105g
Fiber: 1g
Protein: 41g
Cholesterol: 131mg