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Paleo Chinese Lemon Chicken Recipe

Name: Paleo Chinese Lemon Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 cup fresh lemon juice (2 lemons, juiced); 1/4 cup pure maple syrup; 2 Tbsp coconut aminos or liquid aminos or soy sauce; ½ cup water; 3 cloves garlic; 2 tsp sriracha (optional); ¼ tsp sea salt (to taste); 1 to ½ lbs boneless chicken thighs or breasts (chopped into bite-sized pieces.); ½ tsp sea salt (to taste); 1 egg; ½ cup tapioca flour or gluten-free all-purpose flour; 2 Tbsp avocado oil or coconut oil; 1 Tbsp sesame seeds; 1 bunch green onion (chopped)

The Roasted Root

Sweet and sour Paleo Chinese Lemon Chicken is a fun and unique celebration of your love for Chinese food!

Ingredients

1/2 cup fresh lemon juice (2 lemons, juiced)

1/4 cup pure maple syrup

2 Tbsp coconut aminos or liquid aminos or soy sauce

½ cup water

3 cloves garlic

2 tsp sriracha (optional)

¼ tsp sea salt (to taste)

1 to ½ lbs boneless chicken thighs or breasts (chopped into bite-sized pieces.)

½ tsp sea salt (to taste)

1 egg

½ cup tapioca flour or gluten-free all-purpose flour

2 Tbsp avocado oil or coconut oil

1 Tbsp sesame seeds

1 bunch green onion (chopped)

Method

Make the Sauce:

Stir together all of the ingredients for the sauce in a small bowl or measuring cup and set aside until ready to use.

Whisk the egg in a large mixing bowl and chop the chicken into bite sized pieces. Transfer the chicken to the mixing bowl with the beaten egg and stir well until the chicken is coated in egg. Add the flour and stir until everything is well coated with flour.

Add 2 tablespoons of avocado oil to a large non-stick skillet and heat over medium-high heat.

Transfer the chicken to the skillet and spread into an even layer. The chicken pieces will try to stick together so use two spoons or a rubber spatula to break them apart (it’s okay if they stick together). Allow the chicken to brown for 2 minutes before stirring well. Allow the chicken to brown for another 2 minutes. Add the sauce and bring to a full boil. Cook, stirring occasionally, until the sauce is very thick and the chicken is cooked through.

Serve over steamed rice, cauliflower rice, or with fried rice. Garnish with chopped green onion and sesame seeds if desired!

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