1cupcassava flouror coconut, tapioca or almond flour
3tablespoonsavocado oilor olive oil
2tablespoonscreamy almond butter
1teaspoonwhite wine vinegaror apple cider vinegar
1/2teaspoonChinese 5 Spice
Optional: 2 teaspoons arrowroot flour to thicken the sauce
Mix flour, 1 teaspoon salt, and 1 teaspoon garlic powder together in a large bowl. Add chicken cubes. Toss with your hands until equally coated.
Heat avocado oil and ghee in a large skillet until melted and hot.
Add some of the chicken cubes (do not overcrowd the pan) using tongs, and cook until browned, about 2 minutes per side. Remove and set on a plate. Repeat process with remaining chicken until all are cooked. Note: you may have to add additional ghee and oil to the pan if doing more than 2 batches.
For the sauce: in the same pan, add orange juice, coconut aminos, almond butter, sesame oil, 1 teaspoon salt, 1 teaspoon garlic powder, minced ginger, vinegar, 5 spice seasoning, pepper and dates. The dates will not be covered by the sauce but that’s okay. Just ensure to flip dates over as sauce comes to a simmer.
Bring to a simmer for 5-10 minutes, until all ingredients are combined and dates are soft. Remove from heat and pour into a food processor or use immersion blender to blend dates into the sauce.