Low Carb Lemon Sesame Chicken

• Meat

  • 3 lbs Chicken thighs or breasts, boneless skinless

• Produce

  • 1 tsp Garlic
  • 1 tsp Lemon, zest
  • 1 tsp Liquid ginger
  • 1 tsp Onion powder

• Refrigerated

  • 2 Egg whites

• Canned Goods

  • 2/3 cup Chicken stock

• Condiments

  • 4 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 cup Oat fiber
  • 1 Salt and pepper
  • 2 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 1 Coconut oil
  • 1 tsp Sesame oil, toasted

• Other

  • 3 Tbsp Bragg's Aminos (or gluten free soy sauce
  • 1/3 cup Pyure or 3 tbsp of thm super sweet

Found on mytableofthree.com

Ingredients

• 3 pounds of boneless, skinless chicken (thighs or breasts)
• 4 Tbsp of fresh lemon juice
• 3 Tbsp Braggs Aminos (or gluten free soy sauce)
• 2/3 cup of chicken stock
• 1 tsp Lemon Zest
• 1 tsp crushed garlic
• 1 tsp onion powder
• 1 tsp toasted sesame oil
• 1 tsp liquid ginger (or 1/4 tsp dry ginger)
• 1/3 cup Pyure or 3 Tbsp of THM Super Sweet
• 2 Tbsp toasted sesame seeds
• Coconut oil for pan frying
• 1 cup of Oat Fiber (use almond flour for grain free option)
• 2 beaten egg whites
• salt and pepper to taste

Directions

• Cut the chicken in to bite size chunks. Lightly salt and pepper.
• In a gallon size bag add your low carb flour choice and salt and pepper.
• Begin by tossing the chicken pieces in the beaten egg whites then dropping them into the flour mixture and shaking the bag to ensure each piece is getting coated on all sides. Dont over crowd your bag. This step will need to be done in batches. Make sure not to put to much in the bag at once. If you feel you need more flour, just add in a bit more to your bag.*If you have an egg allergy, you can skip the egg coating and just roll your chicken pieces in your four. If you use almond meal and not the egg it may not stick as well.
• Once all pieces are covered remove them from the bag and set aside on a plate. Continue to do batches until you have coated all your pieces.
• In a frying pan heat your oil to medium heat. Place your first batch of chicken into the pan and cook until your pieces are nice and golden brown. Chicken must be cooked to a safe temperature of 165 degrees.
• Continue this process until all your chicken has been cooked.
• Once all your chicken has been fried, you can set it aside and begin preparing your sauce.
• Place a sauce pan over medium heat and add in your chicken stock, lemon juice, garlic, onion powder, ginger, sesame oil, sweetener and Aminos (or soy sauce).
• Bring the sauce to a boil, stirring often.
• Once it has began to boil, reduce the heat to simmer and let the sauce reduce for 10 minutes. I usually end up with a little over 1/2 cup of sauce when it is finished reducing. Remember, if you want it extra sauce you need to double your sauce recipe.
• Place your cooked chicken pieces into a large bowl or dish and pour the sauce and toasted sesame seeds evenly over the pieces.
• Toss the chicken to make sure each pieces has some sauce and seeds. Serve warm.