Servings:

4

INGREDIENTS:

• 1 lb chicken breast, cut into 1" cubes

• Salt

• 1 1/4 cups arrowroot starch

• 1 egg, whisked

• Olive oil

• 6 tbsp coconut aminos

• 2 tbsp water

• 1 tbsp sesame oil

• 2 medjool dates, chopped

• 1 tsp ginger, grated

• 2 garlic cloves, chopped

• 1 tbsp rice vinegar

• 2 tbsp white sesame seeds

• Green onions (optional)

Prep Time:

10 min.

Total Time:

30 min.

DIRECTIONS:

1. In a blender, add the coconut aminos, water, sesame oil, dates, ginger, garlic,  rice vinegar, and 1 tsp of arrowroot starch.  Blend on high until the mixture becomes smooth

2. Add the remaining arrowroot starch to a food storage bag

3. Season chicken with salt.  Dip in the egg whisk, let the excess egg drip off, and then transfer it to the food storage bag to evenly coat it with arrowroot starch

4. Lightly coat the bottom of a medium skillet on medium high heat and add the coated chicken.  Let the chicken cook on one side until it turns brown and stir it around until all of the sides begin to brown

5. Pour the sesame sauce from the blender into the skillet with the chicken and let it boil for a bit so that the sauce can thicken.  Then serve it over cauliflower rice [Optional: top with thinly sliced green onions]