Ingredients

The following ingredients have 4 Servings
  • 4 boneless, skinless, chicken breasts (cubed)
  • 2 eggs (lightly beaten)
  • 1 cup buckwheat flour
  • 1 tsp garlic powder
  • 1/4 tsp cayenne powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 3 tbsps avocado oil (you may need to add more as you cook)
  • 3/4 cup Sweet Thai Chili Sauce
  • Garnish: matchstick carrots, green onions, cilantro, sesame seeds

Instruction

  • In a large cast iron skillet heat the avocado oil over medium-high heat.
  • While the skillet is getting hot, whisk together the buckwheat flour, garlic powder, cayenne, salt, and pepper in a large bowl. Add the eggs in a medium-sized bowl.
  • Once the pan is sizzling hot (the oil will move quickly when the pan is tilted). Add the cubed chicken in the egg bowl, then take a few pieces at a time and coat in the flour mixture. 
  • Add to the hot skillet and cook for 4-5 minutes per side. You may need to do a few batches as you don't want to overcrowd the skillet.
  • Add the cooked chicken to a large plate or bowl and coat it with the sweet thai chili sauce. Adding more sauce if desired.Top with matchstick carrots, chopped cilantro, sesame seeds, and sliced green onion.