- Total time 30 minutes
- Portion size 6 servings
In large bowl, mix together soy sauce, 1 tbsp of canola oil and sesame oil; add chicken, turning to coat well. Cover and refrigerate for 15 minutes.
Meanwhile, in saucepan, heat remaining canola oil over medium heat; cook lemon slices for 1 minute. Stir in chicken broth, maple syrup, lemon juice, sugar and ginger. Season with salt to taste; cook for 2 minutes.
In bowl, stir 1 tbsp of the cornstarch into 1 tbsp water; stir into saucepan. Cook, stirring, until sauce is thickened slightly, about 3 minutes. Set aside.
In small bowl, combine remaining cornstarch, flour and baking soda. Remove chicken from marinade (discard marinade). Place chicken in sealable container; sprinkle with cornstarch mixture. Cover and shake to coat chicken.
Pour enough vegetable oil into wok or large skillet to come 1 inch up side. Add half of the chicken; cook, stirring often, until golden and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to paper towel-lined plate. Repeat with remaining chicken.
Serve chicken over rice. Top with reserved lemon sauce; sprinkle with sesame seeds and green onions.
Nutritional facts PER SERVING: about
- Iron 1 mg
- Fibre 1 g
- Sodium 515 mg
- Sugars 9 g
- Protein 29 g
- Calories 270
- Total fat 8 g
- Cholesterol 90 mg
- Saturated fat 1 g
- Total carbohydrate 20 g