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Crispy Lemon Chicken

Sundays are for takeout… style recipes. I’m always craving Asian food after a long weekend, but I also like to have a healthy meal before the week starts. I worked at a Chinese restaurant for basically all of college and of course I was always asking what was in everything and how they made certain dishes.

All I’m going to say is that Americanized Chinese food has to be the #1 worst food for you. I’ll spare you the deep-fried sugary details, but if you’re craving Crispy Lemon Chicken I would highly advise to make this recipe instead. It’s super light and delicious over white jasmine rice and it will keep you on track with your health goals. It’s a win-win!

Brocc Your Body

AUTHOR: broccyourbody

Crispy Lemon Chicken

SERVES: 2

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Ingredients

Crispy Chicken

1/2 lb organic chicken breasts cut into strips
1 egg
1/2 cup almond flour
2 tbsp tapioca flour
avocado oil

Lemon Sauce

1/2 cup lemon juice
1/4 cup monk fruit sugar regular works too
1 tbsp honey
2 tsp tapioca flour
1/3 cup water
1 tsp rice vinegar
Salt & pepper
Rice & veggie of choice to serve

Instructions

Heat a skillet over medium heat. Coat chicken strips in egg wash then a mixture of almond flour and tapioca flour.
Add avocado oil to coat the hot pan then add chicken. Cook for 2-4 minutes each side (depends on the size and thickness of the chicken). While the chicken cooks, make the sauce.
In a medium sized bowl, whisk together lemon juice, monk fruit sugar, honey, tapioca flour, water, rice vinegar, salt & pepper.
Remove chicken from the pan and set aside. Add in your sauce and bring to a simmer for 5 minutes. The consistency should be thick, but still runny. If its too thick, add more water and if it’s too thin sprinkle in more tapioca flour.
To serve, pour the sauce over your chicken and rice. I paired with some sautéd garlic green beans as well!

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