SESAME CHICKEN (gluten free, paleo, low fodmap)

You might not believe that you didn’t just open up a container of takeout and dump it on your plate.

5 things to have in your kitchen

Good saute pan: for easy and even browning on the chicken

Small grater: for the ginger

Spatula or tongs: for flippin’ the chicken

Coconut Aminos: my favorite soy sauce alternative

Arrowroot: my favorite cornstarch substitute

Ingredients (makes 4-6 servings)

• 2 pounds of chicken breasts, cut into 1 inch pieces

• 1 cup arrowroot powder

• 2 eggs

• 1/2 teaspoon sea salt

• Avocado oil

Sauce:

• 3/4 cup coconut aminos

• 2 tablespoon rice vinegar

• 2 tablespoon sesame oil 

• 2 teaspoon arrowroot powder

• 2 teaspoon tomato paste

• 1 teaspoon fresh finely grated ginger

• 1 tablespoon sesame seeds

Garnish:

• 1 tablespoon sesame seeds

• 2-4 scallions, sliced

Instructions

1. Whisk eggs into a medium bowl and place arrowroot in another medium bowl.

2. Sprinkle sea salt on the chicken pieces.

3. Heat saute pan with avocado oil over medium heat.

4. Dip chicken pieces into egg and then into arrowroot.

5. Saute chicken pieces without moving them for 5-6 minutes or until browned. Once browned, flip and brown the other side.

6. Meanwhile, whisk together coconut aminos, ginger, tomato paste, rice vinegar, sesame oil, arrowroot powder in. a medium bowl. Stir in 1 tbsp sesame seeds.

7. Once all sides of chicken pieces are browned, pour in the sauce and toss to coat the chicken well. Bring the sauce to a boil and cook until sauce has thickened. Once desired consistency is reached removed from heat.

8. Garnish with scallions and sesame seeds. Serve with your favorite sides.

Eat + enjoy! ❤︎ Emily

Did you make this recipe?

Show + tell! [Tag @emilykriner_]