Growing up, Wednesdays were my favorite day of the week because Wednesday night dinner was always Chinese Takeout, And I always had the same order: sesame chicken with white rice. Sticky, sweet, crunchy...my mouth is watering just writing this recipe up. When I cleaned up my diet and started getting serious about my health, I didn't want it to come at the expense of enjoying my favorite foods. Most Sesame Chicken recipes are loaded with added sugar and MSG (monosodium glutamate) which I did not want to put in my body. This recipe uses clean swaps but is full of flavor so I can still enjoy one of my favorite dishes, any day of the week.
For the chicken :
1/2 kilo or 1 lb boneless, skinless chicken breast
1/2 cup arrowroot starch (you can also use organic corn starch or whole wheat flour if not gf)
coconut oil for frying
For the Sauce:
6 tbsp coconut aminos or gluten free soy sauce
2 tbsp water
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp fresh ginger, grated (if you don’t have, you can use ground ginger, but it’s not as strong)
2 cloves of garlic, chopped
1 tbsp sesame seeds, plus more to top.
For the cauliflower rice:
2 cups frozen, premade cauliflower rice
1/2 cup water
1 1/2 tsp salt
1 tsp garlic powder
1 tsp dried parsley (optional)
For the broccoli:
2 heads broccoli, cut into small pieces
2 tbsp olive oil •salt and pepper to taste
1 tbsp sesame seeds
Drizzle the broccoli with olive oil, salt, pepper, and sesame seeds. Bake at 190°C or 375°F for 20-25 minutes.
Meanwhile, cut chicken into small, 1 inch pieces. Add chicken to a bowl with the egg and salt and coat.
In a separate bowl or bag, toss in the flour.
Combine all sauce ingredients in a bowl. In a large pan, heat the coconut oil and fry the chicken until golden and crispy, about 5-7 mins depending on size.
While you’re waiting, heat up the water in a small pot and add the cauliflower rice. Once the water evaporates, add the spices to your desired taste.