INGREDIENTS: 1 lb chicken tenderloins, cubed
2 cups flour
1 cup sugar free orange juice
1/4 cup apple cider vinegar
1/2 cup liquid coconut aminos
1/2 tsp ginger
1 tsp garlic powder
1 bunch green onions, sliced
cayenne pepper, to taste
salt & pepper
sesame seeds; optional
Season the chicken with salt and pepper. In a separate bowl, whisk the flour with cajun seasoning and cayenne pepper.
Coat the chicken pieces well and set aside
In a medium sized skillet, add about 3 tbs olive oil, and heat on medium low.
When the oil shimmers, add the chicken*** and cook for 5 minutes on each side and remove.
While the chicken cooks, whisk together the orange juice, apple cider vinegar, coconut aminos, ginger, and garlic.
In the same skillet you cooked the chicken in, pour in the sauce, bring to a boil for 15-20 minutes.
When the sauce is a thick, syrupy consistency, add in the green onions and chicken. Coat the chicken well
Serve hot; topped with sesame seeds if desired.
You may have to cook the chicken in batches. That's ok and be sure to add all of the chicken back into the sauce when its thickened up to warm the chicken back up.