Servings: 2 or 3
1 lb. boneless, skinless chicken thighs, cut into bite-sized chunks
1/2 c. tapioca flour
1 bunch green onions, tops and bottoms divided and minced
For the sauce:
2/3 c. coconut aminos
2 Tbsp. fish sauce
1 c. orange juice
4 garlic cloves
1 inch fresh ginger, peeled and grated/minced
Make the sauce by combining all ingredients in a bowl, including the green onion bottoms; set aside.
Put the chicken in a large ziplock bag and add the tapioca flour. Shake the chicken around in the bag to coat it.
Heat some olive oil in a large, heavy skillet over medium to medium-high heat. While the oil is heating, crack the eggs and beat them until combined. Coat the chicken in the egg wash, then fry each piece until golden brown,, about 30 seconds for each side. You may need to do this in batches to prevent overcrowding the pan.
Pour the extra oil out of the skillet, then add the sauce to the pan with the chicken. Bring the sauce to a simmer, and cook, uncovered, for about 20 minutes, until chicken is cooked through and sauce is thick.
Serve over cauliflower rice, and garnish with green onion tops.
Notes: We haven't tried this yet.