Paleo Lemon Chicken

Ingredients

FOR THE LEMON SAUCE

¼ cup coconut aminos

¼ cup low-sodium chicken broth

1 tablespoon honey

Grated zest of ½ lemon

¼ cup freshly squeezed lemon juice (about 2 lemons)

½ teaspoon fish sauce

1 teaspoon toasted sesame oil

1-inch piece fresh ginger, peeled and finely grated

2 garlic cloves, minced

½ teaspoon crushed red pepper flakes

FOR THE CHICKEN

1½ pounds boneless, skinless chicken breast

1 teaspoon kosher salt

½ teaspoon ground white pepper

1 tablespoon coconut aminos

1 tablespoon plus ¼ cup avocado oil

1 egg white

⅓ cup tapioca flour

¼ cup sliced green onion, green parts only

2 tablespoons toasted sesame seeds

Directions

MAKE THE LEMON SAUCE: In a bowl, combine the coconut aminos, broth, honey, lemon zest, lemon juice, fish sauce, toasted sesame oil, ginger, garlic, and erushed red pepper flakes. Whisk until well combined. Set aside.

PREPARE THE CHICKEN: Place the chicken breasts on a cutting board and cover with parchment paper. Using a meat mallet or the bottom of a heavy skillet, pound the chicken to about a ¼-inch thickness. Pat the chicken dry with a paper towel. Cut the chicken into chunks about 1 inch square.

PLACE the chicken in a large bowl and add the salt, white pepper, coconut aminos, 1 tablespoon of the avocado oil, and the egg white.

Stir until well combined. Set aside to marinate for 15 minutes.

PLACE the tapioca flour in a shallow bowl.

SHAKE the excess marinade off each chicken chunk, then dredge it in the tapioca flour to coat it evenly. Shake off any excess flour and set it on a sheet pan or large plate so that the following pieces will not touch. Repeat until all the chicken is coated.

IN a large nonstick skillet, heat the remaining ¼ cup avocado oil over medium-high heat. When the oil is hot but not yet smoking, carefully add the chicken pieces in a single layer, working in batches so as not to overcrowd the skillet. Cook until the chicken is a nice golden brown on each side and cooked through, about 3 minutes per side. Transfer the cooked pieces to a clean plate and repeat to brown the rest of the chicken.

REDUCE the heat under the skillet to medium and add the lemon sauce. Bring to a simmer, whisking constantly, and cook for about 2 minutes, until slightly thickened. Add the cooked chicken to the sauce and gently toss to combine. Cook, tossing gently, until the sauce has thickened and the chicken is very well coated with the sauce, 3 to 4 minutes.

REMOVE from the heat and toss in the green onions and toasted sesame seeds.