One of the best parts of my journey has been learning how to cook some of my favorite Asian dishes and making them healthy! B’s go-to take out order is sesame chicken so of course I had to recreate a healthier (and just as yummy) verison for him! I pair this sesame chicken with roasted cauliflower rice or regular rice. This sesame chicken is 2sp for a large serving, Whole 30 compliant, paleo, and just plain delicious.
Sesame Chicken Fakeout
4 servings, 2sp per serving
1.5 pounds boneless skinless chicken breast, cubed
1/4 C arrowroot starch or corn starch, divided
1 egg, whisked
3/4 C coconut aminos or low sodium soy sauce
1/2tsp-1tsp fish sauce (optional)
1/2 C unsweetened apple sauce (1 single serve cup)
1 tsp sesame oil
1 inch ginger root
2 cloves garlic
1 onion, chopped
Splash of beef broth (you can really use any kind)
Crushed red pepper (optional)
1. Season cubed chicken breast with salt and pepper in a large bowl, sprinkle with 2 TB of arrowroot or corn starch. Mix so the chicken is well coated.
2. Whisk egg in a shallow dish, dip chicken into egg wash and return to bowl. Sprinkle remaining 2 TB of arrowroot or corn starch to chicken once it has been dipped in egg wash.
3. In a blender or food processor, add 3/4 C coconut aminors or low sodium soy sauce, apple sauce, ginger root, garlic and sesame oil, blend until well combined.
4. Heat a large skillet on medium high with oil of choice or cooking spray. Add chicken and cook until golden and crispy. Be sure to flip it so both sides get crispy. Add in chopped onions, about half way through and cook until transluscent.
5. Deglaze the pan with a splash (about 1/4C, use your best judgement) of broth, while scraping the brown bits from the bottom of the pan with a wooden spoon.
6. Pour sauce from blender into pan, bring to a slow boil, then reduce heat to medium low and simmer so the sauce thickens. The arrowroot/corn starch needs to simmer to thicken!
7. Add crushed red pepper to taste, and serve!