First, add the gluten free flour and tapioca flour to a large Ziplock bag. Set aside.

Add the whisked egg to a shallow bowl. Add each piece of chicken to the egg mixture. Stir to fully coat. Then place inside the Ziplock bag with the flour mixture. Repeat for the remaining chicken pieces.

Seal the bag. Shake around until the chicken is all completely coated.

Heat the olive oil in a large skillet over medium heat. Discard any excess flour. Carefully place the coated chicken cubes in the hot oil. Cook for 5 to 6 minutes, until cooked through. Stir occasionally to prevent burning.

Then, add the remaining ingredients to the skillet. Cook for 4 to 5 minutes, until the sauce has thickened to your desired consistency.

Lastly, remove the skillet from the heat. Garnish with chopped green onions if desired.