A flavorful and easy-to-make chicken dish with a tangy mandarin-inspired sauce.
Preheat a grill pan over medium heat and lightly oil the surface.
Ensure the grill pan is hot before adding the chicken to achieve a nice sear.
Season the chicken breasts with a pinch of salt and pepper, then grill them for about 5-6 minutes per side until fully cooked.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F.
While the chicken cooks, combine soy sauce, brown sugar, minced garlic, grated ginger, lemon juice, and water in a saucepan.
Mix the ingredients well to ensure the sugar dissolves completely.
Bring the sauce mixture to a boil, then reduce the heat and simmer for 3-4 minutes.
Stir occasionally to prevent the sauce from sticking to the pan.
In a small bowl, mix cornstarch with a tablespoon of water until smooth, then add it to the sauce.
Add the cornstarch slurry gradually while stirring to avoid lumps.
Simmer the sauce for another 2-3 minutes until it thickens.
The sauce should coat the back of a spoon when ready.
Slice the grilled chicken into bite-sized pieces and add them to a frying pan over medium heat.
Ensure the chicken is evenly coated with the sauce for maximum flavor.
Pour the sauce over the chicken in the frying pan and heat through.
Stir gently to avoid breaking the chicken pieces.
Serve the chicken over steamed rice and garnish with chopped green onions or sesame seeds.
For a fresh touch, add a side of steamed vegetables.
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