If as a family you love Chinese food, then you will love this Lemon Chicken

My kids really enjoy this with some rice. If your kids are not too fussy, you can also add some stir fried veg  of choice to the side.

Usually Lemon chicken is coated in a very light batter and deep fried before being added to a lovely lemon sauce, but as we all eat the same thing at meal times and I am trying to be health conscious too, I made these in a lighter coating.

For a quick side for stir fries, I buy these bags of broccoli slaw or coleslaw mix and just stir fry it up in a wok with with some seasoning. They are such handy things to have in your fridge, saves having to chop up vegetables on busy days. I mean I love being in my kitchen cooking, but even I have the occasionally day where I need to make dinner up quick. We all need shortcuts occasionally. right? Some days the kids will choose to eat a bit of the veg, other days not so much. I don’t force, if they try some great, if they don’t just move on and keep offering. The worse thing you can do is try to force foods on fussy eaters. Just always serve something you know they like with something new or veggie based, that way if they don’t try it, they won’t starve.

Because I use less oil, I also recommend a good non stick pan. I like ceramic non stick pans and have two different sizes of the ones from greenpan like this:

Click here to see the 10 inch greenpan ceramic pan on Amazon

Watch the heat too, many people have a tendency to turn the heat up too high, to try to cook quicker, but you are better off with a medium high heat otherwise again things will stick and burn.

To keep this gluten free – use tamari or coconut aminos instead of the soy sauce.

Lemon Chicken

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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Ingredients

• 600 g /21oz of chicken breast
• 1 egg white
• 1 tbs of cornstarch, or tapioca or arrowroot powder
• 1/2 tsp of baking soda
• 2 tsps of avocado oil, or other oil of choice
• pinch of salt black pepper

for the sauce

• 3 tbs of maple syrup
• juice of a lemon, reserve zest
• 1/2 cup /120ml of chicken stock
• 1 tbs of soy sauce, tamari or coconut aminos
• 1 clove of garlic, crushed
• 1 tsp of fresh grated ginger
• spray oil

Instructions

1. Whisk together the egg white, cornstarch, baking soda and pinch of salt and black pepper.
2. Add the chicken and mix to coat.
3. Grate the zest from the lemon, and set aside.
4. Heat a non stick pan, add 1 tsp of the oil
5. Once oil is hot, add half the chicken and fry turning occasionally until golden.
6. Remove and set aside
7. Add the other tsp of oil and repeat with the other half of the chicken
8. Again remove and set aside with the rest of the chicken.
9. In a bowl whisk together the maple syrup, juice of the lemon, stock and soy sauce.
10. Spray the frying pan with spray oil and add the garlic and ginger
11. Fry for a minute of so, just to release the flavour.
12. Add in the sauce mix and heat until it bubbles and starts to reduce down
13. Add in the chicken and keep ladling over the sauce until the chicken gets a nice glaze of the sauce.
14. Add the reserved grated zest and sprinkle with a few sesame seeds.
15. Serve with your choice of sides

Notes

Gluten free - use tamari or coconut aminos instead of soy sauce