3 to 4 chicken breasts, boneless, skinless
1 cup coconut flour
1 cup low sugar General Tso sauce (I used House of Tsang)
1 to 2 cups of veggies (chopped, sliced or julienne)
1 to 2 tbsp sriracha
oil for frying
Cut chicken in to 1 inch pieces. In a ziplock bag, add chicken and coconut flour. Shake well to coat chicken.
Heat 2 tbsp of oil in a wok or heat the deep fryer to 350 degrees. Cook chicken for 3 to 5 mins or until golden brown. Remove chicken from oil and set aside.
In a large saute pan (or in the wok), lightly heat General Tso sauce, add chicken and sriracha. Combine til chicken is well coated. Add veggies and continue to cook until veggies are tender yet crisp.
Serve as you see fit.
Serves 4 to 5.