Chili Chicken

• 2 chicken breasts, rinsed and cut into bite size pieces (about 1 1/2 pounds)
• 14 teaspoon celtic sea salt
• 1 teaspoon umeboshi vinegar
• 1 tablespoon sesame oil
• 1 tablespoon agave nectar
• 1 tablespoon arrowroot
• 2 tablespoons grapeseed oil
• 10 dried chilies, cut in half
• 1 tablespoon gingerroot, minced
• 1 shallot, minced
• 2 garlic cloves, minced
• 12 cup water

1. In a medium sized bowl, season chicken with salt, umeboshi, sesame oil, agave and arrowroot.
2. In a large skillet over a high flame, heat grapeseed oil.
3. Add chilis and fry until they turn reddish brown, about 2 minutes.
4. Add seasoned chicken to skillet and stir-fry for 3 minutes.
5. Add ginger, shallot, garlic and water and cook for 7 more minutes or until chicken is cooked.
6. Serve with Napa Cabbage and Shiitake Mushrooms.

chicken breasts, celtic sea salt, umeboshi vinegar, sesame oil, nectar, arrowroot, grapeseed oil, chilies, gingerroot, shallot, garlic, water

Taken from www.food.com/recipe/chili-chicken-300397 (may not work)