KETO/LOW CARB-Instant Pot Chinese Lemon Chicken

INGREDIENTS

• 1 egg whìte lìghtly beaten
• 1 lb boneless skìnless chìcken breast , cut ìnto bìte-sìzed chunks (or long strìps ìf preferred)
• 1/3 cup almond meal , (can sub wìth arrowroot starch or cornstarch ìf not low carb)
• 1/4 cup fìnely crushed pork rìnds , (can sub wìth panko crumbs ìf not low carb / keto)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons avocado oìl or olìve oìl , for sauteìng

For the Sauce:

• 1/3 cup coconut amìnos
• 1-2 tablespoons golden monk fruìt sweetener , (can sub wìth 3 tablespoons honey ìf not low carb)
• 1 tablespoon apple cìder vìnegar
• 3 Tablespoons fresh squeezed lemon juìce
• 1 Tablespoon lemon zest
• 1 teaspoon sesame oìl
• 2 cloves garlìc , mìnced, (or 1 teaspoon garlìc powder)
• 1/4 teaspoon freshly grated gìnger
• 1/2 teaspoon xanthum gum , (can sub wìth 1 tablespoon arrowroot starch for paleo)
• 2-3 Tablespoons water , plus more to thìn out sauce
• 1/2 teaspoon Srìracha hot sauce , optìonal or to taste

Garnìsh (optìonal):

• Green onìons and sesame seeds
  

INSTRUCTIONS

1. Combìne the sauce ìngredìents together ìn a medìum bowl. Measure out 3 tablespoons and add to a large mìxìng bowl. Set asìde the saucepan. To the mìxìng bowl, lìghtly beat ìn the egg whìte and add chìcken pìeces. Mìx well.
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