4 Servings 20 min Cook
1 1/4 Lb Chicken Breast
2 Scoop (30g) Whey Protein Powder
1/2 Cup Cornstarch
3 Large Egg White
1 Tbsp Coconut Oil
2/3 Cup Tomato Sauce
2 Tbsp Chili Sauce
3 Tbsp Rice Wine Vinegar
1 Tbsp Worcestershire Sauce
1 Tbsp Ginger
1/2 Tbsp Garlic
1 Tbsp chopped Scallions
1 Tbsp Sesame Seeds
Chop chicken breasts into small bite size pieces.
In a bowl, mix 2 scoops protein with arrowroot starch.
In a separate bowl beat some egg whites.
Dip the chicken pieces in the egg white and then place them in the protein batter.
Make sure all the pieces are adequately coated.
Set a nonstick skillet on medium heat and add coconut oil.
You do not want the skillet too hot before adding the chicken because it will stick to the pan.
Toss in the chicken and stir with a wooden spoon or spatula.
Make sure all the sides are evenly browned and cooked, but the chicken does not have to be completely cooked through (yet).
Empty the chicken onto a plate and set the skillet back on the heat.
Add the tomato sauce, chili sauce, rice vinegar, worcestershire, ginger, and garlic to the pan and bring to a simmer, reduce the heat and stir continuously until slightly thickened.
Toss in the browned chicken pieces and coat the pieces in the sauce.
Cook for about another 6 to 8 minutes or until chicken is cooked through and the sauce evenly coats the chicken.
Garnish with scallions and sesame seeds.