2 lbs chicken tenders, trimmed of excess fat
¼ cup tapioca starch
2 Tbsp coconut oil
½ cup Tamari sauce
2 tsp each rice vinegar, sesame oil, sesame seeds, and hot sauce
2 cloves garlic, minced
3-4 Tbsp honey
½ tsp ground ginger, ¾ tsp cinnamon, ¼ tsp cloves
1 tsp red wine vinegar
Salad:
Chopped kale, green and red cabbage, Green onions, sliced, Red & Orange Bell Pepper, cut into matchsticks, Cilantro, Sunflower seeds
In a small saucepan add tamari sauce, rice vinegar, minced garlic, sesame oil, honey, hot sauce, ginger, cinnamon, cloves and red wine vinegar. Heat over medium heat until reduced and thickened. Meanwhile, trim chicken and cut into tenders (if not already done). Heat a large skillet over medium heat and add coconut oil. Coat chicken on both sides with tapioca starch and place in hot skillet. Cook until golden brown 3-5 minutes and flip, repeat until chicken is cooked through. Remove and place on a plate and coat with sauce and sprinkle with sesame seeds. Add salad ingredients to a bowl, cabbage & kale mixture, red peppers, green onions and sunflower seeds. Top with chicken and additional sauce.

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