1 1/2lbsboneless, skinless chicken thighscut into 2-inch cubes
3/4cupwhole wheat flour
1/2tspred pepper flakesor 1 tsp if you like it spicy
1/4cupTamari sauceor soy sauce
To make the chicken:
In a shallow dish, combine the soy sauce and water.
Cut your chicken into 2-inch cubes and add cubes to marinade as you cut (to save time). Make sure the chicken cubes marinate for at least 10-15 minutes at room temperature, or up to a few hours in the refrigerator.
Place the flour on a plate. Remove the chicken from the marinade and roll the pieces around in the flour until all sides are coated.
In a large skillet, melt the coconut oil over medium heat. Add the chicken and cook until golden brown all over and cooked through, 6-8 minutes. Move the chicken to a plate, leaving the flavorful bits in the pan.
To make the sauce:
In the same pan over medium low heat, cook the garlic, ginger, and pepper flakes for 30-60 seconds.
Whisk in the vinegar, honey, soy sauce, and water, and bring to a boil. Cook, scraping up the browned bits in the bottom of the pan, until the liquid begins to thicken, 2-3 minutes.
Add the chicken, stir to coat it in the sauce, and serve warm over rice with sesame seeds on top and a veggie side (optional).
You can use chicken breasts instead of thighs, but we definitely prefer thighs (plus, they're usually more cost effective anyway)!