Makes 2 Servings
Macros: 368 Cal, Fat 16g, Carbs 24g, Fibre 1g, Protein 31g
1 1/2 tsps Maple Syrup
1 1/2 tsps Fish Sauce
1 1/2 tsps Sesame Oil
1 1/2 tsps Apple Cider Vinegar
1 tbsp Tamari
1 1/2 tsps Sunflower Seed Butter
1/3 cup Tapioca Flour
1/4 tsp Paprika
227 grams Chicken Breast (skinless, boneless, cut into cubes)
1 1/2 tsps Ghee
1/4 cup Cilantro (finely chopped)
1 tbsp Sesame Seeds (optional, for garnish)
In a small pot, over low heat whisk together the maple syrup, fish sauce, sesame oil, apple cider vinegar, tamari and sunflower seed butter. Heat through for about 5 to 7 minutes, and then remove and set aside.
In a small bowl, add the tapioca flour and paprika. In another small bowl, add the egg and whisk. One by one, dredge the cubed chicken in the tapioca flour, shaking off any excess. Then dip in the egg and then again in the tapioca. Set aside on a plate and repeat until all the chicken pieces are done.
Heat a skillet over medium-high heat and add the ghee. Add the chicken and cook for about 6 to 7 minutes, until cooked through. Remove and set aside on a plate lined with paper towel and let it sit for 1 minute. Add the chicken to a bowl and toss with the sauce. Divide onto plates, top with cilantro and sesame seeds, if using. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Dairy-Free: Use avocado oil instead of ghee.
No Sunflower Seed Butter: Use peanut butter, almond butter or cashew butter instead.
No Tamari: Use coconut aminos instead.
More Flavour: Add chili flakes for some heat.
Additional Toppings: Serve alongside brown rice or cauliflower rice.