Whole30 Sesame Chicken

This is the second time that I've been on my Whole30 journey, so I, kind of, know what I'm doing...kind of. I do know that it takes a lot of searching for and adapting new recipes so that I can actually eat them. Also, so that my family will actually eat them as well. If you like Sesame Chicken, you will love the healthier version of this dish.

I used chicken breasts due to the fact that my boys end up eating a lot of food and the chicken breasts tend to have more meat. You could definitely use chicken thighs with this recipe as well.

Whole30 Sesame Chicken

serves 6

prep time: 20 minutes

cook time: 25 minutet

Ingredients

Sesame Sauce:

• 2/3 cup water, warmed

• 6 medjool dates

• 1/4 cup coconut aminos

• 3 tbsp rice vinegar

• 2 tsp arrowroot flour

• 1 tbsp sesame oil

• 1/2 tsp garlic powder

Chicken:

• 1.5 lbs boneless skinless chicken breasts

(about 6 breasts) cut into 1" pieces

• 1 tsp sesame oil

• 2 cups arrowroot flour

• 1 1/4 tsp salt

• 1/4 tsp black pepper

• 3 eggs, whisked

• refined coconut oil for frying (you can also use canola oil, if you cannot find refined coconut oil)

Garnish with Sesame seeds and sliced scallions

Instructions

Sesame Sauce:

1. In a blender, blend all sauce ingredients until a smooth mixture forms. Make sure to scrape down sides to incorporate all the dates.

2. Transfer the sauce to a small saucepan over medium heat. Whisk and heat for 2-3 minutes to a boil, then lower the heat to medium/low to simmer. The sauce should thicken and resemble a thick caramel.

Chicken:

1. Place the arrowroot flour in a shallow bowl along with the salt and pepper.

2. whisk the eggs in a separate shallow bowl.

3. Drizzle the chicken pieces with sesame oil.

4. Coat chicken pieces lightly in whisked egg, then toss in arrowroot flour, shaking off the excess. Place on a sheet pan for frying (you might have to re dip into the arrowroot right before frying)

5. Heat a cup of the oil in a large deep non stick skillet. Once sizzling hot, work in batches to cook the chicken, frying for about 3 minutes until crisp, turning while frying the pieces.

6. Place chicken on a cooling rack with paper towels under the rack to catch the oil, and repeat the process for the remaining chicken. Adjusting the temperature of the heat and adding in more oil, as needed.

7. Gently reheat the sesame sauce and toss it with the chicken. To serve, sprinkle with sesame seeds and scallions.

8. Serve with Cauliflower Rice and enjoy.