2/3 cup chicken stock
Zest and juice of 2 lemons
4 Tbs gluten free soy sauce
1 Tbs brown sugar
2 extra-large eggs
½ cup cornstarch
1 lb. boneless, skinless chicken breast cut into small pieces (or strips)
½ cup canola oil
3-4 cloves garlic, minced
2 teas ginger (optional)
In a medium bowl, whisk together the chicken stock, lemon zest, lemon juice, soy sauce, and br4own sugar. Set aside.
In a large bowl, beat the eggs with a couple of tablespoons of water. Place cornstarch in a shallow dish. Dredge the chicken through the egg wash, allowing any excess to drop off; then place in the cornstarch to coat lightly, shaking off any excess.
In a wok (or extra large saute pan with more oil, to shallow fry), heat the oil over medium high heat. Add the chicken and fry until crisp, 2-3 minutes total, turning once. Remove the chicken and drain on paper towels. Repeat in batches if necessary, adding more oil as needed.
Add the soy sauce mixture to the pan with the garlic (and the optional ginger) and bring to a boil. Return the chicken to the pan and stir fry to warm, turning over to coat with the sauce. Serve over rice.