I am amazed this worked, lol! I invented this out of desperation and tried it with orange Jello but I am positive it’ll be good with lemon too. It was really, really good!
Sugar free and low carb orange or lemon chinese chicken sauce
2 T cornstarch (14.5 carbs)
2 T soy sauce (2)
1/4 cup red wine vinegar (about 2- check label)
1 can chicken broth
1 sm pkg orange or lemon SF jello
3/4 inch fresh ginger, peeled and grated (3)
1/2 t garlic powder
1/2 t onion powder
1/8 t red pepper flakes (only if you like it hot and spicy)
1 t sesame oil
Mix cornstarch with soy sauce and vinegar in a small cup- stir until smooth. Set aside.
Bring chicken broth to a boil. Boil about 5 minutes to reduce the liquid. Add jello and stir until dissolved, about 30 seconds. Add cornstarch mixture and boil 1 minute. Add remaining ingredients. Let sit until it cools. Pour sauce over hot fried chicken strips and serve immediately.
For low carb chicken coating I used Dixie Diner’s Breading and Batter mix- 1/2 bag to 2-3 lbs. of cut up chicken breast strips.
Edited to add: I’ve made the lemon chicken now. I added the juice of 1/2 of a lemon and 1/4 cup splenda to the sauce. It just needed to be sweeter and more lemony… but it was excellent too! FYI… difference may be because I used generic orange gelatin and Jello brand lemon.
I served both with snow pea pods. YUM!!