This one took me a while to figure out. The first time through it was too soggy & the sauce was too thin.
The second time through it was too gingery & again the sauce was too thin.
And as they say… Third times a charm! It was so good we couldn’t get enough. The kids were literally fighting over the last piece. Next time I’m going to double the recipe. Maybe you should too!!
1 lb. chicken breasts cut into 1-inch cubes
¼ cup Tapioca Starch
2 Tbsp Avocado oil
1 Tbsp Toasted Sesame Oil
2 cloves Garlic crushed
1 inch piece Ginger crushed
¾ cup Orange Juice (freshly squeezed)
3 Tbsp Coconut Aminos
2 Tbsp Maple Syrup
¼ Teaspoon Red Chili Flakes
Toss the chicken cubes with the Tapioca Starch until well covered
In a medium bowl mix the orange juice, coconut aminos, maple syrup & chili flakes. Set aside.
Add oils, garlic & ginger to a skillet & sauté for 1-2 minutes until fragrant but not burnt
Add chicken cubes and sauté until almost a bit browned. Once a bit browned, remove them from the pan & set aside.
Pour the sauce into the pan & scrape all the browned bits from the bottom of the pan.
Cook the sauce until it’s reduced by about half. You want to make sure it’s thick enough to coat the chicken but not too thick. My rule of thumb is it’s thick enough when your sauce coats the back of a spoon and holds a line when you draw your finger through it.
Once thickened, add the chicken back to the pan to completely coat the chicken. Warm the chicken through & it’s ready!
Enjoy with Cauliflower rice!