ingredients:
Chicken:
12- 16 ounces chicken tenderloins
2 large eggs
4 tbsp. soy seasoning
2 tbsp. white vinegar or coconut vinegar
½ cup of coconut flour – or meal system pancake protein
Lemon Sauce:
4 tsp of olive oil
4 garlic cloves minced or pressed.
2 tsp ginger minced or fine grated.
1 cup chicken broth
4 tbsp. soy seasoning
4 tbsp. of sugar free maple syrup or 2 tbsp. of swerve or monk fruit sweetener
juice from 2 lemons - ( 6 - 8 tbsp.)
½ tsp salt
½ tsp glucomannan powder (konjac root powder)
Optional Garnish:
1 tsp sesame seeds
2 tbsp. sliced green onions
Lemon slices.
Method:
Preheat oven 375 degrees.
In a shallow pan whisk eggs, add in soy seasoning and vinegar, add in chicken tenderloins, and marinate covered for 30 or more minutes.
In another shallow pan lightly dust choice of coating into the bottom of pan, lay marinated tenderloins on top and dust with coating.
Place chicken on parchment lined baking sheet and bake for 20-25 minutes.
While chicken bakes prepare sauce.
Heat oil in skillet over medium high heat sauté the garlic and ginger until fragrant, add chicken stock, soy seasoning, lemon juice, choice of sweetener and salt.
Once simmering, turn to low and sprinkle in glucomannan powder, whisk and continue to cook over low gentle heat.
Once the sauce has thickened coat the chicken in sauce, I add a few pieces at a time into the pan and place in dish, once all pieces are coated, pour remaining sauce over the chicken.
Garnish if desired.
*if egg allergy omit egg and add 4 tbsp. of water and ¼ tsp of glucomannan to the marinade whisking well before laying chicken tenderloins in shallow pan. *
