The other night I was craving sesame seed chicken for some reason (well probably because I’m 4 months pregnant and cravings are hitting me all the time). I didn’t want take-out because we all know that bloated, gross feeling after eating chinese take out. I decided to make my own. I used this recipe with a little wheat-free tweaking and came up with a delicious, easy and nutritious alternative to the MSG and sugar laden sesame seed chicken.
- 1 pound of chicken thighs OR 4 chicken breasts, cut into 1-inch pieces OR I used a pack of 5 organic chicken drumsticks since they were only $3!
- 1 tablespoon coconut oil
- 1/4 cup arrowroot powder OR talc-free corn starch
- 1/4 teaspoon salt
- fresh ground black pepper
- 1/4 cup soy sauce
- 1 tablespoon sugar (optional)
- 1/2 teaspoon dark sesame oil
- 2 tablespoons sesame seeds, toasted
- 1/4 cup chopped chives (optional)
Combine arrowroot powder, salt and pepper in a large bowl, add chicken and stir well to coat. Once chicken is thoroughly coated add coconut oil to a non-stick pan on medium heat and cook chicken until done throughout (roughly 5 minutes per side).
Transfer cooked chicken to a plate. Mix soy sauce and sugar in saucepan, if using, over low heat. Once sugar, if using, is mixed well into the soy sauce add sesame oil, sesame seeds, chicken and chives, if using. Mix together and serve immediately.
This dish goes well with green beans topped with toasted almonds.
Simply steam green beans over a couple inches boiling water. Melt one tablespoon of butter and add 2-3 chopped garlic cloves to cook about 3 minutes. Pour butter mixture and garlic, 1/2 of a lemon (juiced), salt, and pepper over the green beans. Top with toasted almonds. Now, you have a healthy, delicious meal you feel good about feeding your family!