Gluten-Free Lemon Chicken

Published: April 10, 2015 | By: Kristina Stosek

Prep Time 20 Minutes

Difficulty Intermediate

Cook Time 20 Minutes

Serves 4

Average Rating: 4.5 | Rated By: 2 users

If you love authentic Chinese lemon chicken and are looking for a gluten-free version, you will love this recipe. This lemon chicken dish is made without deep-frying or refined sugar, making this a healthier version of lemon chicken. Serve with rice or steamed veggies. This lemon chicken makes a wonderful appetizer

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Ingredients

2 large skinless boneless chicken breasts, cut into approximately 2-inch wide strips

1 large egg

2 Tbsp. GF tamari sauce

1/3 cup agave nectar + 1 tsp., divided

1 tsp. sesame oil

1/3 cup fresh lemon juice

½ cup GF chicken stock

1 lemon (thinly sliced + zest)

½ cup tapioca starch

½ tsp. sea salt

3 Tbsp. extra virgin olive oil, or as needed

1 Tbsp. sesame seeds

Instructions

Whisk together egg, tamari sauce, 1 teaspoon agave, sesame oil and lemon zest. Add chicken and coat with the marinade. Refrigerate for 1 hour

THE SAUCE

In a small saucepan add lemon juice, chicken stock, 1/3 cup agave, and lemon slices. Simmer over low heat for 5 minutes

Whisk together 2 teaspoons of tapioca starch and 1 tablespoon of water. Add into the lemon sauce and cook over low heat until the slightly sauce thickens. If the sauce is too thick, add some water. Set aside

FOR THE CHICKEN

Preheat oven to 400 F

In a bowl mix remaining tapioca starch with salt. One piece at a time, slightly dust the chicken. Place chicken on parchment paper until ready to cook.

Preheat olive oil over medium heat and flash fry the chicken pieces. About 1 minute per side, then transfer on a non-stick baking sheet and bake for 10 minutes, or until chicken is fully cooked

Pour lemon sauce over the chicken and bake three more minute, just long enough to reheat the sauce.

Sprinkle with sesame seeds and enjoy!

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