Servings:
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ¼ cup coconut aminos
- 3 tbsp sesame oil or avocado oil
- 3 tbsp arrowroot or tapioca flour or corn starch
- 2 tbsp honey
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp sriracha (optional, but recommended!)
- ¼ cup sesame seeds (you can use more if desired)
- 1 tsp sea salt
- 1 tsp pepper
Instructions
- Cut chicken into tiny cubes and place them into a bowl.
- Coat with the arrowroot/tapioca flour/corn starch and toss with the salt and pepper.
- Set aside.
- In another bowl, whisk together the coconut aminos, honey, ginger, garlic, sriracha, and sesame seeds.
- Set aside.
- Place a pan on medium heat on the stove.
- Add the oil to the pan.
- Once hot, add the chicken and stir. Add a little more oil if needed so the chicken doesn’t stick.
- Stir for about 5 to 6 minutes, until the edges start to brown.
- Next, add the sauce, coating the chicken.
- Cook for an additional 3 to 4 minutes, until the sauce starts to thicken and a nice glaze forms over the chicken.
- Remove from heat and enjoy!
Rate & review
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What others are saying
My husband and I LOVE yes LOVE this dish!!! The flavors! We are extremely picky when giving reviews or stars on posts. This gets the highest review and 5 Stars!!!!! We serve it with coconut rice and sautéed carrots and snow peas! Sofa king delicious! And to Nicole, thank you !
That means the world to me! Thank you so much for sharing, I’m so happy you guys enjoyed it!
I made double of this recipe tonight for the first time and I’m glad I did! It was yummy and easy. The hardest thing was cutting up all the chicken! Easy!
Yum!! We love doubling the recipe… it makes for twice the deliciousness! 😉 Thank you so much for making this recipe, Taylor, and for leaving a review!