1 cup cassava flour (or coconut, tapioca or almond flour)
3 tablespoons avocado oil (or olive oil)
2 tablespoons ghee
2 Medjool dates, pitted
1/2 cup orange juice
1/2 cup coconut aminos
2 tablespoons creamy almond butter
2 teaspoons sesame oil
2 teaspoons salt, divided
2 teaspoon garlic powder, divided
1 teaspoon minced ginger
1 teaspoon white wine vinegar (or apple cider vinegar)
1/2 teaspoon Chinese 5 Spice
1/2 teaspoon pepper
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.
Transfer the sauce back into the pan and add the chicken. Bring to a simmer again and stir frequently to evenly coat chicken. If you prefer a thicker sauce, at this time mix arrowroot flour with 1 tablespoon water in a small dish until dissolved and then pour into the pan. Stir to combine and allow to simmer for another 2-3 minutes to thicken.