KUMQUAT CHICKEN 

-1 lb chicken breast -2 tbsp olive or avocado oil -1/2 cup chopped white onion -3/4 cup sliced fresh kumquats, seeds removed -2 cloves garlic, minced (about 1 tsp) -3/4 tsp grated fresh ginger -1/2 tsp crushed red pepper, or more if you want it spicier -1/8 tsp black pepper -1/3 cup brown sugar -1/4 cup coconut aminos, sub soy sauce

Pre-salt the chicken the night before. Heat a large cast-iron skillet over medium heat, add 1 tbsp oil then add chicken breast. Cook until internal temp reaches 165F. Remove from the skillet and set aside while you make the sauce.

Keep the skillet over medium heat, add remaining 1 tbsp oil and the onion. Cook for about 3 minutes then add the kumquats. Cook until onions are translucent about 5 more minutes.

Add the garlic, ginger, spices and cook for about a minute, then add the brown sugar and coconut aminos.

Cook until bubbling and thickened. Add the chicken back in and cook just until heated through.

Serve with fresh rice and steamed broccoli. Garnish with sesame seeds, if desired.

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