Sesame Chicken

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

  • salt

  • 1 egg

  • 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

Instructions:

  1. Drizzle the broccoli with olive oil, salt, pepper, and sesame seeds. Bake at 190°C or 375°F for 20-25 minutes.

  2. Meanwhile, cut chicken into small, 1 inch pieces. Add chicken to a bowl with the egg and salt and coat.

  3. In a separate bowl or bag, toss in the flour.

  4. 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.

  5. 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.

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