Sesame Chicken

1 tablespoon olive oil
2 skinless boneless chicken breasts cut into cubes
2 egg whites
3 tablespoons arrowroot starch
salt and pepper
sesame seeds or scallions for garnish (or both!)

For the Sauce
1/2 cup water combined with 1 tablespoon arrowroot starch
1/2 teaspoon garlic powder
3 tablespoons coconut aminos
3 tablespoons coconut palm sugar
3 tablespoons ketchup
1/4 teaspoon dry ginger
1/2 teaspoon crushed red pepper

Heat oil over medium heat in a large skillet. In a medium size bowl, whisk together the egg whites, 3 tablespoons arrowroot, salt and pepper. Add the chicken and stir until all chicken is coated with egg mixture.
Add chicken to the skillet and cook on one side for a few minutes then flip pieces over and cook until no longer pink. 

For the sauce, combine all the sauce ingredients above and stir to combine. When the chicken is done, transfer to a plate. Add the sauce to the skillet and cook for 2 minutes until it thickens. Add the chicken back in and stir to coat. Transfer to serving dish and top with toasted sesame seeds or scallions. 

I served this over quinoa, but you can use rice or if your are grain free use cauliflower rice


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