• 3 chicken Breasts;
  • 1 lemon;
  • 3 tablespoons of honey;
  • 3 tbsp soy sauce;
  • 1 tsp sesame seeds;
  • 1 tbsp lemon zest;
  • 1 tbsp corn starch;
  • 3 tbsp rice vinegar;
  • 1 tbsp. vegetable or chicken broth;
  • 1 tbsp. of rice;
  • greens onions or parsley.


  1. Wash chicken Breasts under running water, slightly dry, cut into small cubes and place in a deep bowl.
  2. There also pour the soy sauce and rice vinegar, all mix thoroughly with your hands and send for 1 hour in the refrigerator to marinate. If rice vinegar is not available, then it can be replaced with a mixture of wine vinegar, a pinch of salt and sugars.
  3. After an hour in the pan to pour sunflower oil and heat it.
  4. Marinated cubes of meat out of the fridge, a little squeeze with hands to throw into the hot oil, fry quickly and remove to a bowl.
  5. The frying pan with the oil under the meat to keep warm on low heat.
  6. From the lemon to get the zest first (using the float), and then the juice. In a bowl, mix the honey and lemon juice.
  7. In a pan pour broth and honey-lemon mixture, add the lemon zest and starch. This mass to mix, heat and boil until thick. In the end it should be thick sweet and sour sauce. The taste of the finished sauce should be balanced. If it is acidic, it is recommended to adjust it a small amount of honey.
  8. Grilled fillet spread to thickened sauce and saute for 3-5 minutes.
  9. Wash rice and boil until tender, following instructions on the package.
  10. The finished honey-lemon chicken with rice to spill on plates, sprinkle with sesame seeds, garnish chopped onion or parsley leaves, serve hot to the table.