Lemon Chicken

Lemon Chicken

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Chinese, Dairy Free, Family Friendly, Gluten Free, Refined sugar free
Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil
  • 3 chicken breasts thinly sliced
  • 1 lemon juice and zest
  • 3 cm fresh ginger grated
  • 1 medium egg beaten
  • 2 tbsp tapioca flour
  • 2 tsps arrowroot powder or corn flour
  • 200 ml chicken stock
  • 2 tbsp honey
  • 2 tsp tamari
  • 1/2 tsp sesame oil
  • 1 red pepper finely diced
  • salt & pepper to taste
  • 1 tbsp sesame seeds optional
  • 2 spring onions thinly sliced (optional)

Method
 

  1. In a medium bowl, combine the tapioca flour, salt and pepper. Heat the coconut oil in a large frying pan over a medium heat.
  2. Take the chicken breast slices and dip into the beaten egg and then the tapioca flour mixture, dust off the excess tapioca flour and place straight into the frying pan. Fry the chicken for 3-4 minutes each side until golden brown and cooked through. Fry in batches if necessary and set to one side.
  3. In the meantime, add the lemon juice, chicken stock, lemon zest, honey, ginger, tamari, sesame oil and red pepper into a medium saucepan. Stir well and bring to the boil then reduce the heat to a simmer.
  4. When all of the chicken is cooked, take the arrowroot powder (or corn flour) and combine it with a little water (to make a slurry) stir until there are no lumps and then add to the lemon sauce. Increase the heat and keep stirring until the sauce turns glossy and thickens.
  5. Serve the chicken alongside rice or quinoa and pour the lemon sauce over the top, then sprinkle with sesame seeds and/or spring onions (if using).

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