Sunshine Citrus Chicken

• Gluten free

• Meat

  • 1 1/2 Chicken breast, boneless

• Produce

  • 3 Clementines/small tangerines
  • 2 cloves Garlic
  • 2 Green onions
  • 3 cups Spinach, fresh

• Refrigerated

  • 3 Egg whites

• Condiments

  • 2 tbsp Honey
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/3 cup Corn starch
  • 1 Salt and pepper
  • 2 tsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tsp Rice wine vinegar

Found on thriftyjinxy.com

Ingredients

• 1 1/2 boneless chicken breast, cut in bite-size pieces
• salt and pepper
• 3 egg whites
• 1/3 cup corn starch
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 2 green onions, chopped (green and light green parts only)
• 3 cups fresh spinach leaves (large stems removed, roughly chopped)
• 3 clementines/small tangerines, segments cut in half
• 2 Tbsp soy sauce
• 2 Tbsp honey
• 1 tsp rice wine vinegar
• 2 tsp sesame seeds

Directions

• Prepare sauce: Mix soy sauce honey and vinegar in a small bowl. Set aside;
• In a large bowl, whisk egg whites and cornstarch together. Add chicken to the bowl, season with salt and pepper and toss until coated.
• Heat 1 Tbsp oil in a nonstick skillet on medium/high. Add half of the chicken and cook 6-8 minutes or until golden and cooked through. Remove to a plate and repeat the process with the remaining oil and the other half of the chicken.
• Move all the chicken back to the skillet, add in garlic, onion, spinach and clementines. Continue cooking and stirring until spinach is wilted.
• Stir in sauce and heat through. Sprinkle sesame seeds on top before serving.
• Serve with brown rice.