Ingredients:
- 2 chicken breasts, thinly sliced
- Marinade
- egg white (or 1 egg)
- 2 tbsp reduced sodium soy sauce
- 1 tbsp vinegar
- 1 tbsp water
- 1/4 tsp sugar substitute
- 1 tsp sesame oil
- zest of one lemon (I used lemon juice)
- Note: original recipe called for 2 tbsp sherry or shaoxing wine in place of the vinegar/water/sugar sub which I didn’t have.
- Lemon Sauce
- Ingredients:
- 1/2 cup lemon juice
- 1/2 cup water (or chicken stock)
- 1/3 cup sugar substitute
- zest of one lemon (I added lemon extract instead)
- Directions:
- Mix in small saucepan and bring all ingredients to boil over medium high heat.
- Once sauce is bubbling, add xanthan gum (I started with a small amount and added gradually).
- Once sauce thickens, remove from heat.
- Ingredients:
Directions:
- Marinade meat for a minimum of 20-30 minutes.
- Next you will want to coat your chicken strips. The original recipe called for cornstarch. I used carbquick with xanthan gum mixed in. Coat each chicken piece in the mixture and place on waxed paper.
- Heat oil in wok or other frying pan. You will need enough oil in the pan to “shallow fry” the chicken at med-high heat.
- Fry the chicken in small batches, turning halfway through cooking until done (supposed to be light golden but mine ended up a little more done).
- Remove from pan and drain excess oil on paper towels.
- Toss chicken in Lemon Sauce.
- Add chopped green onions and sesame seeds for presentation.
Credit: Deb Spence (for) Karen Tulk