This dish gives you all the feels of Chinese take-out with a few healthy swaps. Serve on top of a mix of cauliflower rice and traditional white rice.
Serves 4-6
Ingredients:
For the chicken:
1 ½ pounds boneless skinless chicken breast tenders, cut into 1 inch cubes or chunks
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ginger powder
1 teaspoon arrowroot powder
1 teaspoon toasted sesame oil
½ teaspoon red chili flakes (optional)
1 tablespoon minced garlic
1 tablespoon avocado oil spray
For the sauce:
½ cup coconut aminos
2 tablespoon maple syrup
2 tablespoon rice vinegar
1 tablespoon sesame seeds
Instructions:
In a mixing bowl, combine all chicken ingredients except for the oil and make sure each piece of chicken is nice and coated in the seasonings and arrowroot.
In a large saute pan on medium heat, add the avocado oil. Add the chicken pieces in an even layer and cook for 5-6 minutes, while flipping halfway through cooking. Remove from the pan once cooked into a bowl.
Prepare the sauce by mixing all the ingredients in a small bowl. Add to the chicken and coat evenly. Serve with cauliflower rice, chopped snap peas, or quinoa and top with extra sesame seeds and red pepper flakes and enjoy!
