2 pounds chicken thighs, skinless, boneless and cut into pieces
Salt and black pepper to the taste
3 tablespoons coconut oil
¼ cup coconut flour
For the sauce:
2 tablespoons fish sauce
1 and ½ teaspoons orange extract
1 tablespoon ginger, grated
¼ cup orange juice
2 teaspoons stevia
1 tablespoon orange zest
¼ teaspoon sesame seeds
2 tablespoons scallions, chopped
½ teaspoon coriander, ground
1 cup water
¼ teaspoon red pepper flakes
2 tablespoons gluten-free soy sauce
In a bowl, mix coconut flour and salt and pepper and stir.
Add chicken pieces and toss to coat well.
Heat up a pan with the oil over medium heat, add chicken, cook until they are golden on both sides and transfer to a bowl.
In your blender, mix orange juice with ginger, fish sauce, soy sauce, stevia, orange extract, water and coriander and blend well.
Pour this into a pan and heat up over medium heat.
Add chicken, stir and cook for 2 minutes.
Add sesame seeds, orange zest, scallions, and pepper flakes, stir and cook for 2 minutes and take off heat.
Divide between plates and serve.
Preparation time: 10 minutes Cooking time: 15 minutes Servings: 4
Calories 423, fat 20, fiber 5, carbs 6, protein 45