Preaheat oven to 425 degrees
In a medium bowl, combine rice flour, cornstarch and salt, and pepper and whisk to combine. In a separate bowl, whisk together eggs until homogenous.
Add chicken, tofu, or tempeh pieces one at a time to egg mixture and then to the bowl of rice flour. When all pieces of chicken are in the rice flour toss to combine.
Dust off chicken, tofu or tempeh pieces and place on a rimmed baking sheet and bake until golden brown. about 25 minutes. (If using chicken, make sure it registers at least 165 degrees internal temperature)
In a medium-sized bowl, combine soy sauce, mirin, stock, apple cider vinegar, coconut sugar, toasted sesame oil, orange juice and peels, and cornstarch and whisk until well combined.
In a medium-sized skillet, heat oil over medium heat and cook ginger, scallions and garlic until fragrant but not browned, about 3 minutes.
Add sauce mixture and simmer until sauce begins to boil and thicken, about 5 minutes. turn off the heat and allow to cool slightly.
Add baked chicken, tofu or tempeh pieces to the sauce in the pan and stir and toss until well coated.
Serve with steamed rice, snow peas, and more sliced scallions.
Have Leftovers? Here’s What To Do With Them:
As always, store in an airtight glass container that we recommend from the NS Shop for up to 3 days.
Can’t wait to see you try it!
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