Total Time
55mins
Prep 15 mins
Cook 40 mins

Here's another recipe with chicken thighs, which are actually considered one of the favorite parts of the chicken in Chinese cooking, as they aren't as dry as the breast. (This recipe isn't particularly Chinese; I'm just going off on tangents.) Enjoy!

Ingredients Nutrition

Directions

  1. Grate 1 tsp of zest from the lemon, and press 1 tbs of juice.
  2. Combine the zest and juice with stock, honey, and soy sauce.
  3. Heat oil in a large wok with a cover and brown the thighs.
  4. Remove the thighs from oil and add the onion; saute until soft.
  5. Add the rice, pepper, and broth mixture; top with the browned thighs.
  6. Cover and simmer for 30 minutes or until the liquid is absorbed.
Most Helpful

This one is very easy. We liked it very much. I used reduced sodium soy sauce, a whole can of low sodium chicken broth, and a whole onion. I froze half, and it reheated beautifully.

Susan Kochman February 20, 2003

We really, really liked this chicken dish. The honey, lemon, and soy sauce is a brilliant combination of flavors. My family all agreed that this was something they would like to have again. Very easy to make and light on the budget. Thanks ChrisMc

Laylagirl December 21, 2002

My family absolutely loved this! I doubled the rice part though.

jen_ex April 17, 2003