2-4 Chicken Breasts
1/4 Cup Tapioca Starch
1/4 Cup Coconut Flour
3 Tbsp Coconut Oil
2-3 Large Peppers
1 Medium Onion
2 Large Juicy Oranges
2 Tbsp Coconut Aminos (or Soy)
2 Tbsp Rice Wine Vinegar
1/2 Tbsp Sesame Oil
2 Cloves Garlic
1 Inch Nub Ginger
Pinch of Chili Flakes
Salt and Pepper
Top with Green Onions, Cilantro, or Sesame Seeds!
In a medium bowl, mix together tapioca starch, coconut flour, salt and pepper.
Chop chicken into bite size pieces and cut onions and peppers into strips.
Melt half the coconut oil in a large pan, dredge the chicken in the dry mixture and cook until lightly brown on the outside.
While it is browning, mix together the zest of one orange, juice of both oranges, coconut aminos, rice wine vinegar, sesame oil, grated garlic, ginger, chili flakes, S&P.
When the chicken is done, remove from pan.
Melt the second half of coconut oil, and sauté onions and peppers.
Add chicken back into the pan and add in the liquid mixture.
Cook until sauce thickens.
Then eat. it. all. up.