Ingredients

The following ingredients have 4 Servings
  • 1 egg white (lightly beaten)
  • 1 lb boneless skinless chicken breast (cut into bite-sized chunks (or long strips if preferred))
  • 1/2 cup cornstarch (, you can also sub with tapioca starch or arrowroot powder for paleo)
  • 1/3 cup panko crumbs
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Oil (for pan-frying)
  • 1/3 cup low sodium soy sauce (, you can sub with gluten-free tamari or coconut aminos for gluten free and paleo friendly version)
  • 1/4 cup honey
  • 2 Tablespoons rice wine vinegar (, can sub with coconut vinegar or 1 tablespoon apple cider vinegar)
  • 3 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon lemon zest
  • 1 teaspoon sesame oil
  • 2 cloves garlic (finely minced (or 1 teaspoon garlic powder))
  • 1/4 teaspoon freshly grated ginger
  • 2 Tablespoons cornstarch (or arrowroot powder)
  • 2-3 Tablespoons water (plus more to thin out sauce)
  • 1/2 teaspoon Sriracha hot sauce (optional or to taste. Sub with preferred hot sauce.)
  • Green onions and sesame seeds

Instruction

  • 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.
  • In a large zip-top freezer bag, combine the cornstarch, panko crumbs, salt, and black pepper. Add the chicken and shake well to coat.
  • Cook chicken using your preferred method below.
  • 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.