This Lemon Chicken – Gluten and Dairy Free recipe is reminiscent of Chinese takeaways but with a healthy spin!
It is gluten free, dairy free and has no refined sugar, msg or artificial additives.
There are a couple of steps but it’s not too difficult to make. The reward is the crispy, juicy chicken in that lush, sticky, lemony sauce!
I hope you love this recipe as much as my family did. Let me know!!
Lemon Chicken - Gluten and Dairy Free
Author: Micheline
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
- Whisk together the egg, tamari and Chinese wine in a large bowl. Add the chicken pieces and marinate for at least twenty minutes.
- Mix the bone broth powder with the tapioca flour and then coat the chicken pieces.
- In a large wok or deep frypan, heat oil until hot and fry off the chicken in batches.
- This will take approximately five minutes, turning often until golden.
- Drain on paper towel.
- For the sauce:
- Heat the oil on a medium heat and sauté garlic and ginger.
- Add 1 teaspoon of chicken broth powder mixed with ½ cup water.
- Add tamari, lemon juice, honey and salt.
- Increase the heat, stirring until everything is dissolved.
- Add the flour mixed with water, stir for about two minutes or until thickened.
- Add in the cooked chicken and toss gently until the sauce has coated all the chicken pieces.
- Garnish with sesame seeds, spring onions and lemon slices.
- Serve with steamed rice and stir-fried vegetables.
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