05.30.17

Paleo Chinese Sesame Chicken

A classic Chinese take-out classic is Sesame Chicken. Traditionally, this dish consists of crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor. Well, you know me… gotta give it a paleo makeover and here we have it! A clean, absolutely fantastic rendition of Sesame Chicken that will leave you so satisfied and not feeling icky after eating. You guys are going to LOVE this one, its definitely a new favorite at our house and my kiddos love it, too! Enjoy!

Paleo Chinese Sesame Chicken
Serves 2
No need to order take-out, this sesame chicken is absolutely delicious and it's Whole30 and Paleo approved!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 3 boneless, skinless chicken breasts
  2. salt and pepper, to taste
  3. 2 tbsp. arrowroot flour
  4. 3 tbsp. avocado oil
  5. 1/4 cup coconut aminos
  6. 1/2 tsp fish sauce
  7. 1 tbsp. rice vinegar
  8. 2 tsp. toasted sesame oil
  9. 1/4 cup chicken broth
  10. 1/4 tsp. red pepper flakes (or to taste)
  11. 1 tbsp. honey (optional, omit if Whole30)
  12. 2 tbsp. toasted sesame seeds
  13. Scallions, for serving
Instructions
  1. Cut chicken against the grain into thin strips. Place in a bowl and season with salt and pepper. Add the arrowroot and toss to coat evenly.
  2. Heat 3 tbsp. avocado oil over medium-high heat. Add the chicken to the skillet, spread out in a single layer if possible, and sear on all sides until cook through and lightly golden-- about 7 minutes.
  3. Meanwhile, whisk together the coconut aminos, fish sauce, toasted sesame oil, chicken broth, rice vinegar, red pepper flakes, and honey (if using).
  4. When chicken is cooked through, pour sauce into the skillet and using a wooden spoon, scrape up as much of the browned bits on the bottom as possible. Continue stirring until sauce has thickened and reduced, about 3-4 minutes. Stir in the toasted sesame seeds. Remove from heat.
  5. Garnish with scallions and additional sesame seeds, if desired. This dish goes great with steamed broccoli and/or cauliflower rice.
The Defined Dish http://www.thedefineddish.com/

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  • Carolyn Sutton
    May 31, 2017 at 2:01 am

    Do you think coconut or almond flour would work as well?

    • Alex
      May 31, 2017 at 3:19 am

      I find that Coconut and almond flour make stir frys like this a little grainy. I’d stick with arrowroot, the second best option is Tapioca flour!

  • Julie Ragains
    May 31, 2017 at 5:04 pm

    This looks incredible! Can’t wait to try!

  • Nida Smith
    June 7, 2017 at 3:31 am

    My family and I went crazy over this recipe. It is so full of flavor hard to believe it’s so healthy, tastes like we are endulging.

    • Alex
      June 8, 2017 at 1:51 pm

      YAY! It is very indulgent indeed!

  • Callie Butterworth
    June 27, 2017 at 2:36 am

    Made this recipe tonight and it’s amazing! Love all of your recipes. Thank you for keeping me inspired to cook clean!

    • Alex
      June 27, 2017 at 5:28 pm

      YAY! Thank you so much, Callie! 🙂

  • Kira
    July 13, 2017 at 11:52 pm

    This recipe is just so delicious! My hubby (who loves Chinese take out) and I absolutely love it!

    • Alex
      July 14, 2017 at 9:03 pm

      Oh good! so glad you guys enjoyed it!! It’s one of my personal favorites right now. 🙂