1lb.boneless skinless chicken breastscut into 1-inch chunks
2egg whites
1/5cupcornstarch
2tsp.black pepper
2Tbl. coconut or canola oil
For the sauce...
1/4cuphoney or agave nectar
1 1/2Tbl. low sodium soy sauce
1garlic cloveminced
1Tbl. sesame oil
1tsp.fresh gingerminced
1/2tsp.red pepper flakes
For serving...
1Tbl. sesame seedstoasted
1scallionthinly sliced
Serve with rice and steamed veggies
Instructions
For the chicken...
Dip chicken in egg whites.
Combine the cornstarch and black pepper in a covered bowl. Add chicken chunks in batches and shake to coat.
Heat oil in a deep skillet (or wok) over medium heat. Add coated chicken pieces in batches, browning on all sides until cooked through, about 6-8 minutes. Repeat with additional batches until all chicken has been cooked. Meanwhile prepare the sauce.
For the sauce...
Combine all sauce ingredients. Return all cooked chicken to the skillet, add the sauce and gently stir over medium low heat until chicken is well coated, 2-3 minutes. Remove from heat toss in toasted sesame seeds and sliced scallions.