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Whole30 sesame chicken over cauliflower rice in a bowl

Whole30 Sesame Chicken

A Whole30 version of the Chinese takeout classic: crispy, tender chicken coated in a naturally sweetened sesame sauce that's just delicious. A great dinner over cauliflower rice.
Course Dinner, Main Course
Cuisine Chinese
Keyword elimination diet, no added sugar, takeout
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 378kcal


  • 2 medium bowls
  • zippered plastic bag optional
  • blender
  • Large skillet
  • Tongs


For the Chicken

  • 1 pound boneless skinless chicken breasts  cut into 1-inch chunks
  • salt to taste
  • ½ cup arrowroot starch plus more as needed to coat
  • 1 large egg  whisked
  • refined coconut oil or avocado oil, for frying

For the Whole30 Sesame Sauce

  • 6 tablespoons coconut aminos
  • 2 tablespoons water
  • 1 tablespoon toasted sesame oil
  • ¼ cuo dates roughly chopped
  • 1 tablespoon rice vinegar see Notes
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic peeled and roughly chopped
  • ½ tablespoon arrowroot starch
  • 1 tablespoon white sesame seeds plus more for garnish

Optional Garnishes

  • white sesame seeds
  • green onions sliced thin on a diagonal
  • cauliflower rice


  • 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!


Serving: 1serving | Calories: 378kcal | Carbohydrates: 32g | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 705mg | Potassium: 564mg | Fiber: 3g | Sugar: 10g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg | Net Carbs: 29g