This recipe is adapted from The Defined Dish’s Whole 30 recipe. If you would like that version, please click here.

INGREDIENTS

FOR THE CHICKEN:

• 2 lb boneless, skinless chicken breast
• 4 tbsp oil (I used EVOO – avocado is also a good option)
• 1/2 tsp salt
• 1/4 tsp white pepper (Black pepper is fine too)
• 1 tbsp cornstarch
• 4 green onions, thinly sliced

FOR THE SAUCE:

• 1/4 cup soy sauce
• 1 tsp fish sauce
• 3 cloves minced garlic
• 2 tbsp rice vinegar
• 1 tbsp ketchup (I used Primal Kitchen as instructed and also because of the 21-day FWTFL sugar detox)
• 1/4 tsp cayenne pepper (Add more, to taste, depending on your heat preference)
• 1/2 tsp chili flakes (Add more, to taste, depending on your heat preference)
• 2 tbsp pineapple juice (From a can of pineapple chunks)
• 1/2 tsp toasted sesame oil
• 1 tsp cornstarch

INSTRUCTIONS

• Place chicken on a cutting board and cover with saran wrap. Using a meat mallet or the bottom of a skillet, pound until chicken it is an even 1/4-in thick. Discard the plastic wrap, then cut chicken into 1-inch cubes.
• Place the cubed chicken in a large bowl and add 2 tbsp of the EVOO, the salt, pepper and cornstarch. Toss until well combined. Set aside.
• In a separate small bowl, combine the soy sauce, fish sauce, garlic, rice vinegar, ketchup, cayenne, chili flakes, toasted sesame oil, pineapple juice and cornstarch. Whisk until well combined and the arrowroot has dissolved in the mixture. Set aside.
• In a large skillet over medium-high heat add your remaining 2 tbsp of evoo. Once heated, add your chicken in a single layer (You’ll likely need to do this in 2 batches) and cook until a brown crust forms on both sides and the chicken is cooked through; about 3 minutes on each side. Transfer the cooked chicken to a clean plate and set aside until all of your chicken is cooked through.
• Once all chicken is browned, add it back into the hot skillet. Whisk the sauce once more to ensure it’s well combined, and pour into the skillet with the chicken. Add about 3/4 of the green onions (reserve the rest for garnish) and cook, stirring, until sauce thickens and chicken is well-coated in the sauce, 3 to 4 minutes.
• Serve as desired and top with remaining green onions. We served with white rice.