1 1/2 lbs boneless, skinless, chicken breasts, cubed
3 cloves garlic, minced
3 Tbsp low-sodium soy sauce
2 Tbsp white wine vinegar
1 Tbsp extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
2/3 C chicken stock
4 Tbsp honey
1 1/2 Tbsp cornstarch
1 lemon, zested and juiced
1/8 tsp ground ginger
salt and pepper, to taste
In a large, re-sealable plastic bag, combine soy sauce, white wine vinegar, garlic, and chicken cubes. Seal bag and shake to evenly coat. Place in refrigerator and chill for 2-8 hours, or overnight.
Remove chicken from marinade. Season generously with salt and pepper.
Heat olive oil in a large pan or skillet, over medium-high heat. Brown chicken on all sides, until cooked through. Transfer to a plate and set aside.
In a small bowl, whisk chicken stock, honey, and lemon juice. Sprinkle in cornstarch and whisk until smooth. Season with ginger, salt, and pepper. Taste and adjust seasoning, if needed.
Pour sauce mixture into skillet and return to medium-high heat.
Bring mixture to a boil and cook for 3-5 minutes, or until thickened.
Once desired thickness is reached, return chicken to pan and mix to coat.
Serve with rice, or your choice of sides.