Citrus-Ginger Chicken with Quick Pickled Vegetables
Ingredients
- 1½ poundschicken breast (boneless, skinless)
- 2lime
- 1 tablespoonfresh ginger
- 3 clovesgarlic
- 3 tablespoonsoy sauce
- 1 tablespoonhoney
- ¼ teaspoonred pepper flakes
- 2 tablespoonvegetable oil
- 2 mediumcarrots
- ½red onion
- 3 tablespoonrice vinegar
- ¼ cupwater
- ·salt
- ·black pepper
Prep
- 01
Juice 2 limes.
- 02
Mince 1 tablespoon fresh ginger and 3 cloves garlic.
- 03
Cut 2 medium carrots and 1/2 red onion into thin slices or matchsticks.
- 04
Cut 1.5 pounds chicken breast into 3/4-inch-thick strips or bite-sized chunks.
Method
- 01
Juice 2 limes and set juice aside. Mince 1 tablespoon fresh ginger and 3 cloves garlic, and set aside.
- 02
In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon honey, the lime juice, minced ginger, minced garlic, and 1/4 teaspoon red pepper flakes. Set the marinade aside.
- 03
Cut the chicken breasts into 3/4-inch-thick strips or bite-sized chunks. Season with salt and black pepper.
- 04
Heat 2 tablespoons oil in a large skillet over medium-high heat. Once shimmering, add the chicken in a single layer. Cook for 3 to 4 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 05
In the same skillet, add the carrot and red onion. Cook for 2 to 3 minutes, stirring occasionally, until they begin to soften.
- 06
Return the chicken to the skillet. Pour in the marinade and 1/4 cup water. Stir gently and simmer for 1 to 2 minutes until the sauce thickens slightly and coats the chicken.
- 07
Taste and adjust seasoning with salt and pepper. Serve immediately over rice, noodles, or with crusty bread.
Spice Tips
For a spicier kick, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A splash of sesame oil drizzled at the end adds depth. Fresh cilantro or scallions scattered on top brighten the finish.