Lemon Chicken - Gluten and Dairy Free
Author: 
Recipe type: Dinner
 
Ingredients
  • 500g chicken thighs, cut into large dice
  • 1 egg
  • 2 tablespoons tamari (or soy sauce if you are okay with gluten)
  • 2 tablespoons Chinese cooking wine
  • 1 teaspoon Chicken Broth Powder
  • ½ cup cornflour or tapioca
  • ½ cup olive oil
  • Sauce:
  • 1 tablespoon oil
  • 3 garlic cloves, crushed
  • 1 teaspoon finely chopped or grated ginger
  • 1 teaspoon Chicken Broth Powder mixed with ½ cup water
  • 2 tablespoons tamari (or soy sauce if you are okay with gluten)
  • 3 tablespoons honey
  • 2 teaspoons tapioca or cornflour, mixed with 2 tablespoons of water
  • Juice of a large lemon
  • Pinch of salt (or Chicken Broth Salt )
  • To garnish:
  • Sesame seeds
  • Sliced spring onions (green shallots)
  • Lemon slices
Instructions
  1. Whisk together the egg, tamari and Chinese wine in a large bowl. Add the chicken pieces and marinate for at least twenty minutes.
  2. Mix the bone broth powder with the tapioca flour and then coat the chicken pieces.
  3. In a large wok or deep frypan, heat oil until hot and fry off the chicken in batches.
  4. This will take approximately five minutes, turning often until golden.
  5. Drain on paper towel.
  6. For the sauce:
  7. Heat the oil on a medium heat and sauté garlic and ginger.
  8. Add 1 teaspoon of chicken broth powder mixed with ½ cup water.
  9. Add tamari, lemon juice, honey and salt.
  10. Increase the heat, stirring until everything is dissolved.
  11. Add the flour mixed with water, stir for about two minutes or until thickened.
  12. Add in the cooked chicken and toss gently until the sauce has coated all the chicken pieces.
  13. Garnish with sesame seeds, spring onions and lemon slices.
  14. Serve with steamed rice and stir-fried vegetables.
Recipe by Micheline Andrews at https://michelineandrews.com.au/lemon-chicken-gluten-and-dairy-free/