Ingredients

The following ingredients have 4 Servings
  • 4 Chicken Breast (-skinless, boneless, cut up)
  • 2 Eggs
  • 1 tsp Xanthan Gum (- or as needed)
  • ½ cup Carbalose ( -see post for details and alternatives )
  • 3 tbs oil
  • 1 tsp Orange Zest
  • ¼ cup Orange Juice ( -see post for details and alternatives )
  • 3 tbsp Sugar Free Orange Marmalade ( -see post for details and alternatives )
  • 3 tbsp Rice Wine Vinegar
  • 2 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Xanthan Gum
  • 2 Garlic (- minced)

Instruction

  • Prepare the chicken by cutting it into bite sized pieces if it has not been done yet. Also mince your garlic to get it ready for adding to the sauce.
  • Create a two shallow bowl dredging station with the whisked eggs in one bowl and the flour alternative and xanthan gum whisked together in the second bowl.
  • Preheat your skillet with oil on medium high heat.Meanwhile, dip the first piece of chicken in the egg mixture and then dredge it in the flour, shaking off the excess ingredients as needed
  • Cook the chicken in the heated skillet until browned and no longer pink on the inside. While the chicken is cooking, line a plate or rimmed baking sheet with paper towels.When each of the pieces of chicken is done cooking you can place them on to the paper towels to sit until all of the chicken is done cooking.
  • Use a clean whisk to combine together the remaining ingredients to make the sauce. When the chicken is done cooking in the skillet transfer the sauce to the skillet can cook until it has thickened, whisking as needed.
  • Turn the heat down to low and add the cooked chicken to the sauce in the skillet. Cook the ingredients until warm and the chicken is fully covered with the sauce.
  • Top with optional sesame seeds and chopped green onions before serving with cauliflower rice or as desired.