Ingredients

The following ingredients have 16 Servings
  • 1 lb 16 oz Boneless-Skinless Chicken Thighs
  • 6 tbsp Coconut Flour
  • 4 tbsp avocado oil or coconut oil
  • 4 ½ tbsp Lemon Juice (or (juice of one large lemon))
  • 1 tsp Lemon Zest
  • 2 tbsp Low Carb Confectioners Sweetener
  • ⅔ cup Chicken Broth
  • ½ tsp Xanthan Gum
  • 1 tsp Toasted Sesame Seeds *optional garnish

Instruction

  • Cut the chicken thighs into bite-sized pieces and set them aside.
  • Add the coconut flour to a mixing bowl and in small batches add the chicken pieces into the flour and toss to fully coat in the flour.
  • Add avocado oil to a frying pan over medium-high heat. Once the oil is hot add the chicken pieces in small batches and fry until all are fully cooked through. Set aside.
  • Add lemon zest to a saucepan on medium-high heat and stir for a couple of seconds.
  • Add chicken broth and low carb sweetener to the saucepan, and whisk until the sweetener is dissolved. Add the lemon juice and stir.
  • While continuously whisking, slowly add the xanthan gum, turn up the heat and bring sauce to a boil.
  • Reduce heat to a simmer and allow the sauce to reduce until the sauce has thickened to a glaze. Remove from heat.
  • Add the fried chicken pieces into the sauce and toss to coat in the lemon sauce. Serve as is or over warm cauliflower rice. Garnish with optional sesame seeds.