Sweet and Spicy Lemon Garlic Chicken
91% EBT-Friendly
Made by Karim Saad
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Tender, crispy chicken cubes tossed in a perfectly balanced glaze of sweet honey, spicy sriracha, bright lemon, and aromatic garlic. A quick, flavor-packed meal that’s sure to impress.
Ingredients:
For the Chicken
- 1.5 lb boneless skinless chicken thighs (cubed)
- 1 tsp salt (to taste)
- 1 tsp black pepper (to taste)
- 2 tbsp cornstarch
- 1 tbsp avocado oil (for frying)
For the Sauce
- 1 tbsp butter
- 3-5 cloves garlic (minced)
- 1 tbsp honey
- 1 tbsp sriracha
- 1/4 cup chicken broth (or water)
- 1 lemon (juiced)
- 2-3 tbsp cilantro (chopped)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Prepare the Chicken: Cube the 1.5 lb of boneless, skinless chicken thighs. Season generously with salt and pepper, then toss with 2 tbsp corn starch until evenly coated.
- Cook the Chicken: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer and fry until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, reduce heat to medium. Melt 1 tbsp butter. Add the minced garlic (3-5 cloves) and sauté for about 30 seconds until fragrant.
- To the skillet, add 1 tbsp honey, 1 tbsp sriracha (optional for heat), 1/4 cup chicken broth or water, and the juice of 1 lemon. Stir well and let the sauce simmer for 2-3 minutes until it slightly thickens.
- Combine: Return the cooked chicken to the skillet. Toss to coat evenly in the sauce. Cook for another minute until everything is heated through.
- Finish: Remove from heat. Stir in the chopped cilantro (2-3 tbsp). Serve immediately, preferably over rice or with vegetables.
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