From Lauren: This recipe is created by Michelle Hoover, a fellow Nutritional Therapy Practitioner who regularly contributes recipes.
Asian cuisine is one my all-time favorites. Not only is it packed with flavor, it provides opportunity to cook with real, nutrient dense ingredients like fresh veggies and healthy proteins. However, nutrient dense and high quality ingredients aren’t always present in these dishes. Asian inspired dishes at restaurants can often be packed with MSG, soy, wheat, and a ton of refined sugar.
This Autoimmune Paleo Sesame Chicken tastes even better than the versions filled with synthetic ingredients.
About the ingredients in Paleo Sesame Chicken
Chicken breast- Diced chicken breast works best for this recipe, but you could substitute chicken thighs as well.
Cauliflower rice- This is optional, but great to pair with the sesame chicken to make a whole meal. You can buy bagged cauliflower rice from the store, or you can use a food processor.
Arrowroot starch- You’ll use this to coat the chicken. Substitute tapioca starch (not cassava flour, but tapioca starch).
Homemade sauce- This sauce is simple to make and features coconut aminos, sesame oil, rice wine vinegar, arrowroot starch, ginger and a bit of coconut sugar. The sugar is optional, but it really helps make the sauce even more delicious.
- 2 tbsp coconut oil
- 1 lb chicken breast, chopped
- 1 tbsp arrowroot starch
- 1 tsp ginger powder
- 2 tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp sesame seeds (you can omit for Autoimmune Paleo, but then it wouldn't be sesame chicken)
- Green onions
- 1 tbsp coconut oil
- 2 cups riced cauliflower
- 2 tsp coconut aminos
- 1 tsp sea salt
- 3 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tsp rice wine vinegar
- ½ tsp arrowroot starch
- ½ tsp coconut sugar
- ½ tsp ginger powder
- ½ tsp sea salt
- For the sauce, combine all of the ingredients and whisk vigorously. Set aside.
- Melt 1 tbsp of coconut oil in a large skillet on medium heat, and stir in the cauliflower rice. Combine with coconut aminos and sea salt and continue to stir and cook for 5-7 minutes or until softened and lightly crisped. Set aside.
- Evenly coat the chicken breast in arrowroot starch and season with ginger, garlic, salt, and pepper.
- Using the same skillet, melt 2 tbsp of coconut oil. Add in the chicken breast and stir and cook until the internal temperature reaches 165 F.
- Lower the heat and stir in the sauce and sesame seeds. Stir for 1-2 minutes on low heat.
- Plate the chicken next to the cauliflower rice and top with green onions and extra sesame seeds for garnish.
About Michelle Hoover
Michelle Hoover is a Nutritional Therapy Practitioner, Blogger, and Podcaster at Unbound Wellness. After being diagnosed with Hashimoto’s in her teens and living with gut issues and food intolerances her entire life, she started her blog to share her holistic lifestyle tips and paleo/AIP recipes that helped her heal and thrive. Michelle believes that real food doesn’t have to be boring and loves sharing recipes that are both nourishing and fun. You can follow along on her Instagram and Facebook.