We’ve all had them! Those insanely busy days where you’re completely swamped with work or errands or chores and before you know it, you look at the clock and it says 7pm!!! You let out a loud groan – followed by a few expletives – because the last thing that you were thinking about was what’s for dinner and now you have no clue what to make! Well my friends you’re in luck because I have just the recipe for you 🙂 My Meyer Lemon-Ginger Chicken Sauté is so fast and effortless to prepare, yet contains bold flavors that are bursting with spicy ginger and bright citrus. It’s the perfect go-to dish for any quick weeknight meal!
This recipe is so simple and tasty, it’s hard to believe that it was actually born out of a culinary mistake. This recipe–mishap-turned-winner-winner-chicken-dinner occurred on a night when I was originally trying to do a simple sauté on some leftover raw chicken breast that needed to be cooked. I was in a hurry that night – I think the season finale of Walking Dead was supposed to start soon – and so I decided to risk overcrowding the Le Creuset in order to not miss the beginning of the show! I know, I know…why didn’t I just use the DVR…who knows…Walking Dead has just always been one of those shows, the other being Ray Donavan, that I almost always watch live. Anyways, the inevitable happened and I overcrowded the pot, which led to the cubed chicken breast not searing the way I intended.
At first I was incredibly annoyed but then it dawned on me that I could create a deliciously flavorful sauce with the chicken juices that I had unintentionally created from the overcrowding. Long story short – I may be a little late for that 🙂 – I dipped into my fridge, pulled out a couple fun and interesting pantry item combinations, threw them in the pot and voila…my mouth-watering Meyer Lemon-Ginger Chicken Sauté was born!
What really makes this dish stand out are good quality simple ingredients prepared in a thoughtful way. Nothing in the recipe is overdone, from the preparation to the number of ingredients used, which allows for each particular flavor to shine.
This is a beautifully vibrant dish with very interesting, yet still common, pantry staples combined in a unique way. The fresh ginger adds a distinct spicy-sweet flavor and pairs well with the strong vinegar and white wine bite that the dijon mustard brings. Instead of regular lemons, I add Meyer lemons to the recipe for that little extra sweetness that accompanies their wonderfully strong citrus flavor.
Flavor Hint: To add even more kick, I like to drizzle schiracha sauce on top of the chicken after plating…it will drive people wild!
My favorite way to eat this dish is over raw kelp noodles! Aside from being no fuss and requiring zero cooking time, kelp noodles are incredibly healthy. They are cholesterol-free, fat-free and very low in carbohydrates, yet they contain many essential nutrients such as calcium, iron, vitamin K and iodine. Kelp noodles have a lovely neutral taste and delightfully crunchy texture, making them a perfect match to the bold flavors in the dish.
Now as I mentioned before, this recipe is probably one of the simpler recipes in my collection to create, with only a small number of needed pantry ingredients and very little preparation time required. To make my Meyer-Lemon Ginger Chicken Sauté you will need fresh boneless skinless chicken breasts, finely minced or grated fresh ginger, dijon mustard, organic dark amber honey, Meyer lemons, dried oregano, kosher salt, black pepper, red pepper flakes, and granulated garlic.
Heat a heavy bottomed pan or cast iron pot on medium-high with 1 teaspoon of safflower oil. Take the boneless skinless chicken breasts and cut them into medium sized cubes, then add them to the hot pot.
Season the cubed chicken with the kosher salt, black pepper, dried oregano, red pepper flakes and granulated garlic.
What makes this recipe so easy – and full of flavor – is that the sauce is made from the chicken’s browned bits and released juices that accumulate in the pot. Brown and sauté the chicken until the chicken has cooked about 80 percent – you should see a small amount of the chicken’s juice at the bottom of the skillet before you add the remaining ingredients – then add the dijon mustard, grated ginger, honey and 1 1/2 Meyer lemons worth of squeezed juice to the pot. Stir to combine.
You want to see about 1/4 cup of Meyer Lemon-Ginger sauce forming in the pot so if you don’t have enough natural juice coming from the chicken, just add a couple splashes of chicken stock to the pot.
Turn the heat to medium-low and cook the chicken and sauce until the chicken is cooked all the way through and the sauce thickens to your desired consistency. Check for seasoning and adjust as needed then remove from heat.
Lastly, squeeze the juice of 1/2 a Meyer lemon into the pot and stir to combine. This last step will help to add a little freshness and beautiful raw citrus flavor to the sauté.
Serve the Meyer Lemon-Ginger Chicken Sauté over basmati brown rice or, for a more interesting, low-carb and exotic twist, over raw kelp noodles – which is the way I prefer!
I tell you my Meyer Lemon-Ginger Chicken Sauté is one of the easiest AND tastiest recipes you’ll ever try and a quick go-to whenever you need a fun and healthy, yet satisfying, dish in a hurry!!!
It is a dish that is sure to impress all who eat it…yet takes no time at all to create…but we can keep that little secret between us 🙂
- 5-6 boneless skinless chicken breasts
- 1 tablespoon organic dark amber honey (Brand: Whole Foods 365 Mountain Forest Honey)
- 2 tablespoons dijon mustard (Brand: Grey Poupon)
- 1 tablespoon grated or finely minced fresh ginger, homemade or store bought) (Brand: The Ginger People)
- 2 meyer lemons
- 2 teaspoons dried oregano
- 1-2 teaspoons red pepper flakes
- 1-2 teaspoons granulated garlic
- kosher salt to taste
- fresh cracked black pepper to taste
- Heat a heavy bottomed pan or cast iron pot on medium-high with 1 teaspoon of safflower oil.
- Take the boneless skinless chicken breasts and cut them into medium sized cubes, then add them to the hot pot.
- Season the cubed chicken with the kosher salt, black pepper, dried oregano, red pepper flakes and granulated garlic.
- Brown and sauté the chicken until it has cooked about 80 percent - the sauce is made from the chicken's browned bits and pan juices so you should see some chicken juice accumulated in the bottom of the pot before you add the remaining ingredients.
- Add the the dijon mustard, grated ginger, honey and juice of 1½ Meyer Lemons to the pot and stir to combine. (Note: This recipe is very flexible and quantities can be easily adjusted for individual preference)
- You want to see about ¼ cup of sauce forming in the pot so if you don't have enough natural juice coming from the chicken, just add a couple splashes of chicken stock to the pot.
- Turn the heat to medium-low and sauté the chicken and sauce until the chicken is cooked all the way through and the sauce thickens to your desired consistency. Check for seasonings, adjust as needed then remove from heat.
- Squeeze the juice of ½ the remaining Meyer lemon into the pot and stir to combine.
- Serve the Meyer Lemon-Ginger Chicken Sauté over basmati brown rice or - for a more interesting, low-carb and exotic twist - over raw kelp noodles!