Sesame Chicken

Ingredients:

Chicken:

• 1/4 cup olive oil

• 2 large eggs beaten

• 3 tablespoons arrowroot flour

• 2/3 cup cassava flour

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic salt

• 2 teaspoon paprika

• 2 pounds boneless skinless chicken breast cut into bit-sized pieces

Sauce:

• 2 garlic cloves minced

• 1 tablespoon rice vinegar

• 2 tablespoons honey

• 1 tablespoon red pepper flakes

• 3 tablespoons tomato sauce

• 2 tablespoons compliant brown sugar

• 1/4 cup coconut aminos or soy sauce

• 2 tablespoons sesame seeds

• 4 scallions thinly sliced

Utensils:

• large bowl

• kitchen towel

• large mixing spoon

• large wok or skillet

• 3 large mixing bowls

• small mixing bowl

• whisk

• tongs

Instructions:

1. heat a large wok over high heat until very hot

2. get a large mixing bowl and add 2 large beaten eggs

3. get a second large mixing bowl and add 3 tbsp of arrowroot flour

4. get a third large mixing bowl and add 2/3 cup of cassava flour

5. add 1/2 tsp of salt to the flour bowl

6. add 1/2 tsp of pepper to the bowl

7. add 1/2 tsp of garlic salt to the bowl

8. add 2 teaspoons of paprika to the bowl and mix together to distribute the spices

9. add 2 lbs of diced chicken breasts to the bowl with the arrowroot flour and toss together until all the chicken is lightly coated

10. transfer the chicken to the egg bowl and toss together until all the chicken is coated in the egg

11. then transfer the chicken once more to the flour bowl and toss together until fully coated

12. add 1/4 cup of olive oil all around the wok to coat the sides and bottom and allow it to heat through

13. add all the chicken to the wok and cook on high for 6-7 minutes, turning 2-3 times during cooking, until browned and cooked through

14. once the chicken is crispy and cooked remove the chicken to a bowl lined with a kitchen towel and set aside

15. get a small mixing bowl and add 2 minced garlic cloves

16. add 1 tbsp of rice vinegar to the bowl

17. add 2 tbsp of honey to the bowl

18. add 1 tbsp of red pepper flakes to the bowl

19. add 3 tbsp of tomato sauce to the bowl

20. add 2 tbsp of brown sugar to the bowl

21. add 1/4 cup of coconut aminos to the bowl and whisk together until smooth

22. pour the sauce into the hot wok and stir together and let it simmer on high heat for 2-3 minutes until the sauce reduces and thickens

23. return the chicken to the wok with the sauce and toss together to coat and cook for an additional 1-2 minutes then turn off the heat

When you are ready for serving, serve chicken over rice or veggies and sprinkle with sesame seeds and green onions to finish.