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1
Pour water, orange juice, lemon juice, lime juice, rice vinegar, sesame seed oil and soy sauce into a saucepan and heat on medium-high heat.
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2
Stir in the orange zest, sweeteners, ginger, garlic, chopped onion, red pepper flakes, salt (to taste) and pineapple piece if desired.
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3
Bring to a boil and then reduce heat to low and allow mixture to simmer.
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4
Pour 1 cup of the sauce mixture into a large bowl and set aside.
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5
Reserve the remaining sauce in the pan and set it aside.
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6
Salt and pepper the pieces of chicken.
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7
Place chicken pieces into the 1 cup of sauce that you placed in the large bowl and refrigerate for 30 minutes to 1 hour.
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8
Then mix together the flour and cornstarch in a shallow bowl.
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9
Add the marinated chicken pieces and mix to fully coat the chicken pieces.
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10
In a large skillet, heat olive oil, coconut oil or grape seed oil over medium heat.
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11
Once the oil is hot add the chicken and brown the chicken pieces on all sides until juices run clear.
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12
Add more oil if needed.
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13
Once chicken is done cooking, allow the chicken to drain on a plate that youve lined with paper towels.
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14
Heat up the remaining sauce and bring to a boil.
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15
Remove the dehydrated pineapple piece.
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16
Mix the cornstarch and 3 tablespoons of water together in a small bowl and then stir it into the sauce.
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17
Simmer and stir until sauce has thickened.
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18
Reduce heat to low and add the chicken pieces.
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19
Cook for about 5 minutes, stirring periodically.
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20
Serve over warm cooked rice.
