Ingredients
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4 single chicken breast fillets
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2 egg whites, lightly beaten
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1/2 cup fine rice flour (or use a plain GF flour)
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30 g butter
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2 tablespoons vegetable oil
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1 1/4 tablespoons brown sugar
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1/2 cup lemon juice
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1/2 teaspoon grated ginger
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1 teaspoon gluten-free soy sauce
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1 cup gluten-free chicken stock
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1 1/2 tablespoons gluten-free cornflour (US-cornstarch)
Instructions
- 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.