Honey Lemon Chicken
Try this honey lemon chicken over brown rice or quinoa.

1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
3 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3/4 cup chicken stock
1/4 cup freshly squeezed lemon juice
2 Tbsp. lemon zest
4 Tbsp. honey
2 Tbsp. cornstarch
1/4 tsp. ground ginger
1 Tbsp. olive oil
1 Tbsp. sesame seeds
1/4 cup chopped green onions

Combine chicken, soy sauce and vinegar in a large resealable bag and toss until chicken is evenly coated. Refrigerate for at least 10 minutes or up to 8 hours.

Drain chicken and transfer to a plate. Season with salt and pepper. In a medium bowl, whisk chicken stock, lemon juice, lemon zest, honey, cornstarch and ginger together until combined.

Heat oil in a large sauté pan over medium-high heat. Add chicken and sauté for 5 to 7 minutes or until cooked through. Transfer to a separate plate.

Pour marinade into the empty sauté pan. Cook over medium-high heat for 2 to 3 minutes, or until sauce reaches a low boil and thickens. Add chicken and toss until coated. Remove from heat and serve. Garnish with sesame seeds and green onions.