1/4 cup salad dressing
2 tablespoons lemon zest
1 tablespoon chicken bouillon granules, divided
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 large lemon chicken breast, cubed
1 1/2 tablespoon honey
1 egg, lightly beaten
1 tablespoon lemon juice
salt and pepper to taste
Mix the lemon zest and chicken bouillon. Pour over chicken and sauce and refrigerate until serving.
Heat oil in a large skillet over medium heat. Add chicken and add water, lemon zest, honey and lemon juice, mixing thoroughly. Reduce heat to medium-low and stir-fry for 5 minutes, add salt and pepper to taste.