• prep: 12 min
• cook: 18 min
• total: 30 min

Asian Lemon Chicken - a homemade and lightened up version of the popular Chinese Takeout-Style Lemon Chicken coated in a sweet and zingy lemon sauce.

• 1 egg white, lightly beaten
• 1 lb boneless skinless chicken breast, cut into bite-sized chunks (or long strips if preferred)
• 1/2 cup cornstarch (flour or arrowroot powder for paleo)
• 1/3 cup panko crumbs (use gluten free if necessary or leave out)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• Oil, for pan-frying
• For the sauce
• 1/3 cup low sodium soy sauce (or coconut aminos for gluten free and paleo friendly version)
• 1/4 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)
• 1/4 teaspoon freshly grated ginger
• 2 tablespoons cornstarch (or arrowroot powder)
• 2-3 tablespoons water, plus more to thin out sauce
• 1/2 teaspoon Sriracha hot sauce, optional or to taste
• Garnish (optional)
• Green onions and sesame seeds

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