3Chicken breastsboneless and cut into bite-size pieces
½Cupalmond flour
½Cupcoconut flour
2Eggs. beaten
Salt and pepper to taste
For the orange stir fry sauce
Zest from 2 oranges
¾Cupwater
1Tspgarlic powder
1Tsponion powder
½Tspginger powder
1Tbspsoy sauce or aminos
1Tbspsesame oil
½Tbspvinegar
2Tbsperythritol
For the stir fry
1Tbspsesame oil
1CUpbroccoli florets
¼Cupred onionchopped
1Cupmushroomssliced
Instructions
Prepare the chicken: Season with salt and pepper. In a small bowl combine almond flour and coconut flour. Dip each chicken piece in egg and then coat with flour.
Heat the oil in a large pan over medium heat and cook the chicken for about 2 minutes per side or until golden brown and cooked. Remove from heat and set aside.
Prepare the sauce: In a saucepan combine water, garlic powder, onion powder and ginger, soy sauce, sesame oil, vinegar and erythritol. Bring to a gentle simmer and cook until it has reduced by a third. Remove from heat and stir in the orange zest. Set aside.
Prepare the stir fry: Heat the sesame oil in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add mushrooms and broccoli and cook for 3 more minutes or until broccoli has a deep green. Add chicken and orange sauce and mix until everything is well coated. Cook for 3 more minutes or until done.