Ingredients

The following ingredients have 4 Servings
  • 3/4 Cup Apple juice
  • 2 1/2 tsp Sesame oil
  • 1/2 Tbsp White vinegar
  • 1/2 Tbsp Coconut aminos ((or soy sauce))
  • 1/2 tsp Fresh ginger, (minced)
  • 1/2 tsp Fresh garlic, (minced)
  • 1/8 tsp Chile powder
  • 1 tsp Tapioca starch
  • 3 Tbsp Tapioca starch
  • Sea salt
  • 8 Oz Pasture-raised chicken breast, (cut into 1 inch cubes)
  • 2 Tbsp Avocado oil
  • 1 tsp Sesame seeds
  • Hot cooked cauliflower rice, (for serving)
  • Sliced green onion, (for garnish)

Instruction

  • Whisk all the sauce ingredients (except the tapioca starch) together in a large frying pan over medium/high heat and bring to a boil.
  • Once boiling, whisk the tapioca starch and 2 tsp of the hot sauce together in a separate small bowl until smooth. While constantly whisking, pour back into the frying pan until smooth.  Boil, stirring constantly, until the sauce thickens and is glossy, about 2-3 minutes. Turn down the heat to medium low and cook and additional  30 seconds-1 minute. Transfer to a large bowl, season with a pinch of salt, and cover to keep warm.
  • Place the tapioca starch and a pinch of salt in a large zip-loc bag. Add in the chicken and toss until coated.
  • Heat 1 Tbsp of the oil up in a large frying pan over medium high heat. add in half the chicken and cook until golden brown, about 2-3 minutes. Flip and repeat on the other side. Once cooked, transfer to a paper towel lined plate and blot off any excess oil. Repeat with remaining oil and chicken.
  • Transfer chicken to the bowl with the sauce, along with the sesame seeds. Stir until well coated.
  • Serve over cauliflower rice with green onion and DEVOUR!