• 600g/21oz of chicken breast
  • 1 egg white
  • 1 tbs of cornstarch (tapioca or arrowroot powder)
  • ½ tsp of baking soda
  • 2 tsps of avocado oil (or other oil of choice) – 4 syns
  • pinch of salt and black pepper
for the sauce
  • 3 tbs of maple syrup – 6 syns
  • juice of a lemon (reserve zest)
  • ½ cup/120ml of chicken stock
  • 1 tbs of soy sauce (tamari or coconut aminos)
  • 1 clove of garlic, crushed
  • 1 tsp of fresh grated ginger
  • spray oil

  1. Whisk together the egg white, cornstarch, baking soda and pinch of salt and black pepper.
  2. Add the chicken and mix to coat.
  3. Grate the zest from the lemon, and set aside.
  4. Heat a non stick pan, add 1 tsp of the oil
  5. Once oil is hot, add half the chicken and fry turning occasionally until golden.
  6. Remove and set aside
  7. Add the other tsp of oil and repeat with the other half of the chicken
  8. Again remove and set aside with the rest of the chicken.
  9. In a bowl whisk together the maple syrup, juice of the lemon, stock and soy sauce.
  10. Spray the frying pan with spray oil and add the garlic and ginger
  11. Fry for a minute of so, just to release the flavour.
  12. Add in the sauce mix and heat until it bubbles and starts to reduce down
  13. Add in the chicken and keep ladling over the sauce until the chicken gets a nice glaze of the sauce.
  14. Add the reserved grated zest and sprinkle with a few sesame seeds.
Serves: 4

Serving size: 1 Calories: 245.7 Fat: 4.3g Saturated fat: 0.7g Carbohydrates: 13.8gSugar: 9.4g Sodium: 808.8mg Fibre: 0.2g Protein: 35.6g Cholesterol: 84.6mg
WW Smart Points – 5

CREDIT Recipe & Picture: slimmingeats.com

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