Perfectly seasoned! This dish is sweet and savory with a hint of spice! You will love this one! You can use chicken breasts or thighs. I used chicken breasts, but either will be fantastic! Serve with cauliflower rice or brown rice.
Here’s what you need:
3 lb boneless, skinless chicken breasts or thighs, cut into one inch pieces
1/3 cup almond flour
2 t garlic powder
salt and pepper to taste
2 t sesame oil
1 red bell pepper, diced
2-3 cups fresh broccoli florets
toasted sesame seeds to garnish
Sauce:
1/3 cup chicken broth
1/4 cup low sodium soy sauce
2-3 T honey
1 t garlic powder
1/4 t red pepper flakes
1/2 t grated ginger
1/2 t apple cider vinegar
In a large bowl mix the chicken pieces, almond flour, garlic powder, and lightly salt and pepper to taste. Stir well to coat each piece. Mix all the sauce ingredients together in a separate bowl and set aside. Heat the sesame oil in a large skillet over medium - high heat. Add the coated chicken pieces and cook a few minutes to slightly brown on all sides. Cook until almost done. Add the peppers and broccoli. Stir fry until the veggies are slightly softened. Pour the sauce over chicken and veggies. Stir well. Bring to a boil then reduce to a simmer. Allow to simmer until the sauce is slightly thickened. Serve over brown or cauliflower rice and garnish with toasted sesame seeds. ** If you want the sauce thicker, stir in a mixture of 1 T corn starch and 3 T cold water and stir to thicken! Yum!