1 lb boneless, skinless chicken breasts, cut into bite size pieces
1/2 cup brown rice flour (for gluten-free) or whole wheat bread crumbs
1/2 cup honey
5 cloves fresh garlic (minced)
2 Tbsp Braggs Aminos (or tamari or low-sodium soy sauce)
1 Tbsp corn starch or arrowroot
optional: 1 Tbsp sesame seeds for topping
1. After cutting chicken into bite size pieces, dip in small bowl with eggs then roll in small bowl with brown rice flour/whole wheat bread crumbs. (salt and pepper are optional)
2. Place on nonstick baking dish in preheated oven (400 degrees) for about 15 minutes (until golden brown).
3. While chicken is baking, make sauce over stove on medium-high heat by combining honey, garlic, and Braggs aminos or soy sauce into a saucepan. In a small bowl, mix together 1 Tbsp of corn starch or arrowroot and 3-4 Tbsp water. Add to saucepan and continue to mix all ingredients together until thickened.
4. Add chicken to saucepan to coat each piece evenly. Remove from heat and add optional sesame seeds. Pairs great with brown rice and broccoli.