1tspblack and white sesame seeds for garnishoptional
Instructions
In a sandwich size Ziploc bag combine the apricot preserves, cornstarch, sesame oil, Bragg’s Liquid Aminos, rice wine vinegar, ground ginger, and salt. Close the bag and mix the contents together well by massaging with your hands. Add the chicken strips into the marinade and massage again to coat all of the chicken pieces. Let marinate for 3-5 minutes.
Heat a large skillet over medium/high heat. Add the avocado oil ginger, garlic, and half of the scallions (reserving the other half for garnish). Cook for a few minutes until fragrant, stirring often with rubber spatula.
Add the chicken and all of the marinade into the pan and bring marinade to a boil. Cook until the chicken is cooked all the way through, reducing heat if necessary and stirring frequently. Remove from heat once cooked through and garnish with remaining scallions and sesame seeds.