1/2 cup wheat free tamari or nama shoyu or coconut aminos
1/2 cup apple cider vinegar or balsamic
1/4 cup coconut nectar
2 large garlic cloves, peeled and minced
A knob of fresh ginger (roughly 1 1/2 inches), peeled and minced or 1 tsp ginger powder
2 chicken breasts, sliced into long strips about 3” long and 1/2” thick
1 tsp sesame seeds
Over low heat in a pan mix the first five ingredients until you have a smooth and thick sauce, roughly 12 minutes.
Lay chicken pieces in the sauce and cook, stirring frequently, until cooked through (about 12-15 minutes).
Add pieces to bowls of mixed greens, pour the remaining sweet and sour liquid equally over each bowl.
Sprinkle with sesame seeds and serve. This works well warm or chilled.