1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces
1/2 teaspoon cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup chicken broth
zest from 1 lemon about 1 tablespoon minced
juice from 1 lemon about 1/4 cup
1 tablespoon butter
8 large basil leaves about 2 tablespoons finely sliced
1 cup grape tomatoes halved
For serving choose one:
3 raw medium-size Italian zucchini spiralized or julienned
8 ounces angel hair pasta cooked
2 cups Jasmine rice cooked
Heat a large stainless skillet over medium heat and cook the bacon. While the bacon is cooking, sprinkle the cornstarch, salt, and pepper over the cut up chicken. Remove the cooked bacon from the pan with a slotted spatula and drain on a paper towel lined plate. Drain the grease from the pan, leaving 2 tablespoons in the pan. Place the hot pan back over medium heat and spread the chicken across the pan. Let it cook without stirring for 2 minutes. Turn the chicken pieces over and cook an additional 2-3 minutes, just until cooked through. Remove the chicken to a plate or bowl. Add the chicken broth, lemon juice, and lemon zest to the skillet and bring to a simmer. Cook for 3 minutes. Stirring occasionally and scraping the browned bits off the bottom of the skillet as it cooks. When the sauce has thickened slightly, add the butter and basil. Taste and add more salt and pepper, only if needed. Add the chicken and tomatoes to the sauce. Serve the zucchini noodles, pasta, or rice topped with the chicken and sauce. Sprinkle each serving with the cooked and crumbled bacon. Enjoy!