INGREDIENTS
1 1/4 lb
chicken thighs, cut into 1 inch pieces ((can also use chicken breasts))
sea salt and black pepper (, as needed)
1
large egg white
3 tbsp
almond flour
1 tbsp
olive oil (or avocado oil)
3
dried red chili peppers (, to taste or leave out if desired; found in Asian supermarkets or the International section of a large chain grocery store)
1/2 tsp
xanthum gum for low carb ((can also use 1/2 tablespoon arrowroot starch for paleo))
1 tbsp
water (, plus more as needed to thin out sauce)
1 cup
water OR chicken broth
6 tbsp
coconut aminos (, gluten free tamari or low sodium soy sauce)
2 tbsp
tomato paste
1/2 tbsp
fish sauce
1 tsp
toasted sesame oil
1 tsp
monk fruit sweetener (, or other sweetener of choice)
1/2 tsp
five-spice powder
3/4 tbsp
apple cider vinegar
1/4 tsp
red pepper chili flakes (, plus more if desired)
1/2 tsp
fresh minced ginger
2 cloves
garlic minced
toasted sesame seeds
1
green onion sliced thinly