Ingredients
For The Sauce:
- 3/4 cup apple juice
- 2 1/2 teaspoons sesame oil
- 1/2 tablespoon white vinegar
- 1/2 tablespoon coconut aminos or soy sauce
- 1/2 teaspoon fresh ginger minced
- 1/2 teaspoon fresh garlic minced
- 1/8 teaspoon chile powder
- 1 teaspoon tapioca starch
For The Chicken:
- 3 tablespoons tapioca starch
- Sea salt to taste
- 8 ounces chicken breast cut into 1-inch cubes
- 2 tablespoon avocado oil
- 1 teaspoon sesame seeds
- 2 cups hot cooked cauliflower rice for serving
- 1/4 cup sliced green onion for garnish
Instructions
- Whisk all the sauce ingredients (except the tapioca starch) together in a large frying pan over medium-high heat and bring to a boil.
- Once boiling, whisk the tapioca starch and 2 teaspoons of the hot sauce together in a separate small bowl until smooth. While constantly whisking, pour back into the frying pan until smooth. Let the sauce come to a boil, stirring until the sauce thickens—about 2-3 minutes.
- Turn down the heat to medium-low and cook for an additional 30 seconds to 1 minute. Transfer to a large bowl, season with a pinch of salt, and cover to keep warm.
- For the chicken, place the tapioca starch and a pinch of salt in a large zip-lock bag. Add in the chicken and toss until coated.
- Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Add in half the chicken and cook until golden brown, about 2-3 minutes. Flip and repeat on the other side. Once cooked, transfer to a plate lined with paper towels. Blot off any excess oil. Add another 1 tablespoon of oil to the pan and cook the remaining chicken.
- Transfer chicken to the bowl with the sauce, along with the sesame seeds. Stir until well coated.
- Serve over cauliflower rice and garnish with a sprinkle of green onion. Enjoy!
