Ingredients
Chicken
- 2 lb boneless, skinless chicken
- 2 large eggs beaten
- 1 tsp xanthan gum
- olive oil for frying
Sauce
- 1/2 cup lemon juice
- 1/4 cup water
- 1/4 cup Swerve
- 1/4 cup grated horseradish
- Pink Himalayan Salt sprinkle a bit on top
- black pepper sprinkle a bit on top
- garlic powder sprinkle a bit on top
- 1.5 tsp xanthan gum mixed with 2 tsp of water
Zoodles
Instructions
Chicken
-
Slice each chicken into cubes or strips, and dip each piece in the beaten egg then the xanthan gum.
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Heat up your olive oil in a pot or frying pan and fry each piece of chicken until it reaches a golden brown outside. When they've reached that color take them out and put on paper towels.
Sauce
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Heat the sauce ingredients (except the xanthan gum) in a saucepan for 15–20 minutes. Strain sauce to get all the horseradish bits out.
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Put the sauce back on the fire and mix in the xanthan gum and water mixture. Mix continuously until the sauce thickens which may take a few minutes.
Combine
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Serve the chicken on a bed of zoodles and pour the sauce on top.
Recipe Notes
