ASIAN LEMON CHICKEN MEAL PREP

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a home made and lightened up model of the favored Chinese language Takeout-Type Lemon Hen coated in a candy and zingy lemon sauce.

Elements

  • 1 egg white flippantly overwhelmed
  • 1 lb boneless skinless hen breast minimize into bite-sized chunks (or lengthy strips if most popular)
  • half of cup cornstarch flour or arrowroot powder for paleo
  • 1/Three cup panko crumbs use gluten free if vital or omit
  • 3/four teaspoon salt
  • 1/four teaspoon black pepper
  • Oil for pan-frying

For the Sauce:

  • 1/Three cup low sodium soy sauce or coconut aminos for gluten free and paleo pleasant model
  • 1/four cup honey
  • 2 Tablespoons rice wine vinegar or 1 tablespoon apple cider vinegar
  • Three Tablespoons contemporary squeezed lemon juice
  • 1 Tablespoon lemon zest
  • 1 teaspoon sesame oil
  • 2 cloves garlic finely minced (or 1 teaspoon garlic powder)
  • 1/four teaspoon freshly grated ginger
  • 2 Tablespoons cornstarch or arrowroot powder
  • 2-Three Tablespoons water plus extra to skinny out sauce
  • half of teaspoon Sriracha sizzling sauce optionally available or to style

Garnish (optionally available):

  • Inexperienced onions and sesame seeds
Instructions
  1. Combine the sauce ingredients together in a medium saucepan. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.
  2. In a large zip-top freezer bag, combine the cornstarch, panko crumbs, salt, and black pepper. Add the chicken and shake well to coat.
  3. Cook chicken using your preferred method below.
  4. While the chicken is cooking, heat saucepan with sauce on medium high. Allow to bubble and thicken while whisking and turn off the heat. Taste and adjust seasonings to what you prefer – add additional lemon for tangier, honey for sweeter and sriracha for spicier, if desired.
For Pan-Fry Stovetop Version:
  1. Heat 2-3 tablespoons oil (or enough to lightly coat the bottom of the pan) in a large skillet over medium-high heat. Working in batches, add chicken and pan fry until golden and cooked through, about 3-5 minutes per side. Transfer to a large platter lined with paper towels. Repeat.
  2. Toss chicken together with the heated lemon sauce, coating well.
  3. Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.
For the Baked Version:
  1. Preheat oven to 375F. Place chicken in a single layer on a large baking sheet lined with parchment paper. Bake for 12-14 minutes or until chicken is cooked, flipping once in between. Turn oven to broil for 2-3 minutes or until chicken pieces turn light brown on top and crisp up. Watch your chicken closely so it doesn’t burn. Remove chicken from oven and toss together with heated lemon sauce, coating well.

  2. Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.

For the Air Fryer Version:
  1. Preheat air fryer to 400°F for 8 minutes.

    Place chicken in a single layer in the cooking tray (you will have to cook in batches depending on how big your air fryer is.

    Air fry 8 minutes, turning halfway. Until golden.

  2. Remove chicken from the tray and toss together with the heated lemon sauce, coating well.

  3. Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.

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