First, slice your chicken breasts into bite-sized pieces. In a separate bowl, whisk together the egg, sesame oil, soy sauce, and maple syrup. Then throw the raw chicken in and let it marinate for about 15-20 minutes (or as long as you can if you’re pressed for time).

Once the chicken is marinated, dredge the chicken pieces in corn starch (or arrowroot powder) to get that crispy outer layer. This step is what will remind you of that chicken you get in the restaurant!

Next you will heat avocado oil in a pan on medium high heat. Not a ton but enough to shallow fry the chicken pieces. Once the oil is hot, fry the chicken in batches. It should take about 3-4 minutes per side to get golden brown and crispy. I personally love to use a wok here but you can use a deep pan if not. Set the chicken aside on a plate lined with paper towels to soak up any extra oil.

Next you will dice the green bell pepper and green onion. In the same pan (leave a little oil in there), toss in the veggies and sauté for a few minutes until they soften up a bit.

In a small bowl, mix together the soy sauce, ketchup, sesame oil, rice vinegar, honey, garlic, ginger, and white pepper. You can taste the sauce here and adjust the sweetness if you want it sweeter (add more honey), or kick it up with a little more white pepper.

Add the fried chicken back into the pan with the veggies, then pour the sauce over the top. Let everything simmer together for a couple of minutes until the sauce thickens and coats the chicken beautifully.

Garnish with a sprinkle of extra green onions or sesame seeds if you have them. Serve it over rice or noodles and you’re good to go! I personally love to make coconut rice with this dish!