INGREDIENTS:
- 1/2 cup Honey
- 5 tablespoons Tamari
- 1/2 to 1 teaspoon Sesame Oil
- 4 tablespoons Sesame Seeds
- 2 Garlic Cloves, pressed in a garlic press
- 2 Egg Whites
- 4 tablespoons Corn Starch
- 3 medium sized Chicken Breasts, cubed into 1 inch pieces
- Kosher Salt and Black Pepper
- 1/2 Red Bell Pepper, diced
- 1/2 Green Bell Pepper, diced
- 1 medium Yellow Onion, diced
- 4 Green Onion, sliced
- 3 tablespoons Coconut Oil
- 4 servings of Prepared White or Brown Rice
- Consider adding a tablespoon of minced fresh ginger and/or a teaspoon of chili paste to the sesame sauce for a boost of flavor!
- In a medium bowl, combine honey, tamari, sesame oil, garlic and sesame seeds. Whisk until combined and set aside.
- Season cubed chicken with salt and pepper.
- In a large bowl whisk together the egg whites and corn starch. Add in the seasoned chicken and toss.
- In a large 10 to 12 inch non-stick skillet add a tablespoon of coconut oil and heat over medium-high heat. Once hot add in the peppers and onions and cook for 4-5 minutes until slightly softened. Remove to a plate.
- In the same skillet heat up 2 more tablespoons of coconut oil over medium-high heat. Add in the chicken and cook for 5-8 minutes until golden and fully cooked. Add the peppers and onions back in along with the sliced green onions and the sesame sauce.
- Stir and serve over prepared white or brown rice.