Keto Chinese Lemon Chicken

 INGREDIENTS

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

INSTRUCTIONS

• 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.