Prepare the Lime Chicken Fingers and Veggies
Pour oil in a large frying pan and heat. Dip cutlets into egg whites and then potato starch. Fry for three to four minutes per side. Add the pepper chunks and fry until tender. Drain chicken and peppers and set aside.
Place all sauce ingredients in a pot. Cook over a medium flame, mixing vigorously until sauce is smooth and sticks to the back of a spoon.
Pour sauce over chicken and peppers and mix to combine.
If freezing, wait until it’s completely cool before covering and freezing.
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