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!
Calories: 413kcal | Carbohydrates: 20g | Protein: 38g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1728mg | Potassium: 697mg | Fiber: 1g | Sugar: 9g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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