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Sesame Chicken

I love this one because the flavor is unique and is a great change of pace.

Paleo, SCD, Gluten free, Dairy free, Candida, Whole30

Here's the recipe!

Cauliflower Rice:

  • 1 bag of frozen cauliflower rice

  • 1/2 tsp garlic powder

  • 1/2 tsp ground ginger

  • 1/2 tsp salt

  • 1 Tbls Avocado oil

Sesame Chicken:

  • 2 lbs chicken thighs

  • 1 egg

  • 2 Tbls tapioca starch

  • 1/2 tsp salt

  • 1-2 Tbls avocado oil

For the sauce:

  • 1/4 cup coconut aminos

  • 1 Tbls sesame oil

  • 1 Tbls fresh minced ginger

  • 2 garlic cloves (minced)

  • 1 Tbls tapioca starch

  • 1/2 tsp salt

  • 1 Tbls sesame seeds

For serving:

  • 2 green onions


For the rice, heat the oil in a skillet. Add in the cauliflower rice ingredients and sauté until golden brown.

For the chicken, in a bowl whisk the egg, tapioca, and salt. Cut the chicken thighs into bite size pieces and toss in the egg mix. Heat the skillet with the avocado oil until hot. Place the chicken in the hot skillet, do not flip the pieces until they are golden brown, to avoid the egg separating from the batter on the chicken pieces. Cook the chicken until well cooked and the coating is browned. Whisk all of the sauce ingredients together and add into the skillet. Allow the sauce to simmer as it does it will thicken. Once the sauce has cooked down remove chicken from heat.

To serve, serve the chicken over the cauliflower rice and garnish with green onions and more sesame seeds




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