Prep Time: 15 Min     Cook Time: 20    Total Time:  35 Minutes  
Servings:   4 People

Ingredients:

• 1 Ib Chicken Breasts
• 4-6 Cloves of Garlic
• 3 Tablespoons of Green Onions
• 1 Tablespoon of Avocado Oil
• 1Teaspoon of Ginger
• 1 Teaspoon of Seasame Seeds to Garnish

Marinade:

• 1/2 Teaspoon Baking Soda
• 1 Teaspoon of Garlic
• 1/2 Teaspoon of Salt
• 1/4 Teaspoon of Black Pepper
• 2 Tablespoons of Orange Juice
• 1 1/2 Tablespoon of GF Soya Sauce (I used the Kikkoman Brand from Ben’s Meats)
• 1 Tablespoon of Cornstarch

Sauce:

• 1/3 Cup of Orange Juice
• 1 Tablespoon of GF Soya Sauce (I used the Kikkoman Brand from Ben’s Meats)
• 1 Tablespoon of Hoisin Sauce (I used the Kikkoman Brand from Ben’s Meats)
• 1/4 Cup of Rice Vinegar
• 1 1/2 Teaspoons of Chili Garlic Sauce
• 1/2 Tablespoon of Cornstarch
• 2 Teaspoons Orange Zest
• 1/2 Teaspoons Red Chili Flakes
• 3 Tablespoons of Brown Sugar

Directions:

1. Slice your chicken breasts into 1/2 inch strips.
2. Season your chicken breasts with the marinade and let sit for 30 minutes.
3. While your waiting chop your green onions and mix your sauce together.
4. Heat your oil on medium heat and add in your garlic and ginger and sautee that for a few minutes until it becomes aromatic.
5. Add your chicken to the pan and sautee for about 5 minutes a side or until crispy. Make sure to rotate your chicken.
6. Add in your suace and green onions to the pan and let cook for 5 more minutes.
7. Add your sesame seeds to garnish and serve!

Storage:

• Leftovers last 3 days in the fridge.