1/2
cup white whole wheat flour (any kind of flour will work)
2
teaspoons garlic powder
1/8
teaspoon salt
1 lb.
boneless skinless chicken breast
2
tablespoon coconut oil (or more, if needed)
ORANGE CHICKEN SAUCE
2/3
cup 100% orange juice
2
tablespoon soy sauce (or tamari)
2
tablespoon honey
1
teaspoon sriracha
2
teaspoon cornstarch
OPTIONAL TOPPINGS
fresh
orange zest
sesame
seeds
INSTRUCTIONS
First,
prepare orange chicken sauce by mixing together orange juice, soy sauce,
honey, and sriracha. Set aside.
Next,
crack 2 eggs in a medium bowl and whisk until scrambled. Then, place white
whole wheat flour, garlic powder, and salt in another medium bowl and
whisk.
Prepare
chicken by thinly slicing into bite-sized pieces. Then, dunk each piece
into the egg wash and coat with the flour mixture. Repeat until all
chicken slices are fully coated.
Heat a
tablespoon of coconut oil in a large pan over medium/high heat. Cook
chicken pieces on each side for 2-4 minutes or until fully cooked.
Depending on the size of your pan, you may need to do this in batches. Add
more oil as needed.
Once
all chicken is fully cooked, remove from pan. Then, add in sauce and
sprinkle in 2 teaspoons of cornstarch. Whisk over medium-high heat until
sauce has thickened and cornstarch has dissolved.
Add
chicken back in and toss in sauce. Season with fresh orange zest and
sesame seeds.
