1tablespoonwhite sesame seedsplus more for garnish
white sesame seeds
green onionssliced thin on a diagonal
Add whisked egg to a medium bowl. Add ½ cup arrowroot starch to medium plastic food storage bag or separate medium bowl.
Sprinkle chicken pieces with salt. Add chicken to bowl with egg and toss evenly in egg to coat. Transfer chicken to bag or bowl with arrowroot and toss to coat. I prefer a bag here as it makes it much easier to coat the chicken evenly. Remove chicken pieces from arrowroot, discarding excess.
Add coconut aminos, water, sesame oil, dates, rice vinegar, ginger, garlic, and arrowroot starch to a blender. Blend on high until very smooth. Stir in sesame seeds.
Heat a thin layer of coconut oil or avocado oil in a large skillet over medium heat. Add chicken pieces and cook without moving until golden on the bottom; flip and cook without moving until golden brown on the other side. Stir and continue cooking chicken pieces until golden brown on all sides and cooked through, about 5-7 minutes depending on size.
Pour over sesame sauce and stir. Bring to a boil and cook until thickened, a couple minutes. Top with sesame seeds and sliced green onions; serve over steamed cauliflower rice.
Rice vinegar is Whole30 compliant; make sure you do not get seasoned rice wine vinegar as it often contains sugar (added to the vinegar).Keep in an airtight container in the fridge up to 3 days. Chicken will not be as crispy after reheating, of course, but still tasty!