Garnish: matchstick carrots, green onions, cilantro, sesame seeds
In a large cast iron skillet heat the avocado oil over medium-high heat.
While the skillet is getting hot, whisk together the buckwheat flour, garlic powder, cayenne, salt, and pepper in a large bowl. Add the eggs in a medium-sized bowl.
Once the pan is sizzling hot (the oil will move quickly when the pan is tilted). Add the cubed chicken in the egg bowl, then take a few pieces at a time and coat in the flour mixture.
Add to the hot skillet and cook for 4-5 minutes per side. You may need to do a few batches as you don't want to overcrowd the skillet.
Add the cooked chicken to a large plate or bowl and coat it with the sweet thai chili sauce. Adding more sauce if desired.Top with matchstick carrots, chopped cilantro, sesame seeds, and sliced green onion.
This can be made ahead of time and refrigerated. Weight Watchers Freestyle Points: 9
21 Day Fix Container Counts
After a lot of requests, I am slowly updating all my recipes to include the Ultimate Portion Fix container counts.Full recipe: 5 red, 4 yellow, 9 tsps.Per seving: 1 1/4 red, 1 red, 2 1/2 tsps.