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Whole30 sesame chicken over cauliflower rice in a bowl

Whole30 Sesame Chicken

40aprons.com/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.
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Recipe Makes (Approximate): 4 servings

Equipment

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

Ingredients

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 cup 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

Instructions

  • 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.

Recipe Notes

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!

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 378calProtein: 26gFat: 16gSaturated Fat: 7gTrans Fat: 1gCholesterol: 119mgSodium: 705mgPotassium: 564mgTotal Carbs: 32gFiber: 3gSugar: 10gNet Carbs: 29gVitamin A: 124IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/whole30-sesame-chicken/