Directions:
- Using a meat mallet or your rolling pin, gently pound the chicken between sheets of cling-wrap until 1cm thick.
- Dip chicken in the beaten egg white and then coat in the rice flour (or GF plain flour). Shake off any excess flour.
- Heat the butter and oil in a large frypan. Cook chicken until lightly browned on both sides and cooked through. Drain on absorbent kitchen paper.
- Meanwhile- blend the cornflour, brown sugar and the lemon juice in a small saucepan. Add the grated ginger, soy sauce and the stock. Bring the sauce to the boil and stir constantly until the sauce thickens.
- Slice the chicken,serve drizzled with the sauce and some extra lemon wedges or slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 643.14 Kcal (2693 kJ) | ||
| Calories from fat | 182.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.27g | 31% | |
|---|---|---|---|
| Cholesterol | 73.03mg | 24% | |
| Sodium | 153.12mg | 6% | |
| Potassium | 1414.76mg | 30% | |
| Total Carbs | 78.67g | 26% | |
| Sugars | 14.24g | 57% | |
| Dietary Fiber | 9.9g | 40% | |
| Protein | 35.94g | 72% | |
| Vitamin C | 38mg | 63% | |
| Vitamin A | 1.6mg | 55% | |
| Iron | 1.7mg | 10% | |
| Calcium | 167.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 502.61 Kcal (2104 kJ) | ||
| Calories from fat | 142.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.84g | 31% | |
|---|---|---|---|
| Cholesterol | 57.07mg | 24% | |
| Sodium | 119.66mg | 6% | |
| Potassium | 1105.62mg | 30% | |
| Total Carbs | 61.48g | 26% | |
| Sugars | 11.13g | 57% | |
| Dietary Fiber | 7.74g | 40% | |
| Protein | 28.09g | 72% | |
| Vitamin C | 29.7mg | 63% | |
| Vitamin A | 1.3mg | 55% | |
| Iron | 1.3mg | 10% | |
| Calcium | 130.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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