Ingredients
- 1 1/2 pound boneless skinless chicken breasts (cut into 1 inch cubes)
- 3 egg whites
- 1/4 teaspoon cayenne pepper
- 14 grams coconut oil (1 tablespoon)
- 2/3 cup tomato sauce
- 2 tablespoons Sriracha sauce (Huy Fong brand)
- 3 tablespoons rice vinegar
- 2 tablespoons orange juice
- 1 tablespoon low-sodium soy sauce (or 1 tablespoon braggs liquid aminos)
- 1 tablespoon garlic, minced
- Fresh scallions, chopped (or green onions, chopped, garnish)
- Sesame seeds (garnish)
How to Make
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Step 1: Chop chicken breast into cubes.
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Step 2: In a medium bowl, beat egg whites and cayenne powder together. Add chicken cubes and toss in egg white mixture. Coat evenly.
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Step 3: Over medium heat in a skillet pan, add 1 tablespoon of coconut oil.
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Step 4: Once oil has melted, add in chicken cubes and brown evenly. Don't worry about cooking the chicken completely, there is more cooking time ahead.
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Step 5: Empty the chicken out onto a plate and set the skillet back on the heat.
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Step 6: Add remaining ingredients to the pan and bring heat to high. Once the sauce begins to bubble, reduce the heat to medium-low and stir continuously (2 minutes).
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Step 7: Toss in the browned chicken pieces and coat the cubes in the sauce. Cook for another 6 to 8 minutes, until sizzling.
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Step 8: Serve immediately. Garnish with scallions and sesame seeds, if you want to.
We hope you enjoy this recipe!
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