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Ingredients
  • 1 egg white lightly beaten
  • 1 lb boneless skinless chicken breast cut into bite-sized chunks (or long strips if preferred)
  • ½ cup cornstarch flour or arrowroot powder for paleo
  • ⅓ cup panko crumbs use gluten free if necessary or leave out
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • Oil for pan-frying
  • subheading: For the Sauce:
  • ⅓ cup low sodium soy sauce or coconut aminos for gluten free and paleo friendly version
  • ¼ cup honey
  • 2 Tablespoons rice wine 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)
  • ¼ teaspoon freshly grated ginger
  • 2 Tablespoons cornstarch or arrowroot powder
  • 2 to 3 Tablespoons water plus more to thin out sauce
  • ½ teaspoon Sriracha hot sauce optional or to taste
  • subheading: Garnish (optional):
  • Green onions and sesame seeds
Steps
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