Paleo Sesame Chicken Recipe
I've always had a soft spot for Chinese takeout, but ever since we started following a Whole30/Paleo diet, we have limited our intake to very infrequent occasions. It would always taste great in the moment, but later on we would feel sick to our stomach and wonder why we ordered it to begin with. This recipe, however, is equally delicious and leaves you feeling great and ready to continue on your health journey with no interruptions, no tummyaches, and no guilt.
The last couple of weeks I've been experimenting with using Coconut Aminos to create a clean, guilt free sauce I could use for quick stir fry dinners. The taste reminded me of Chinese takeout so I started to research how to make "Chinese Style Chicken" recipes like sweet and sour, orange, and sesame chicken. I took a little bit from a couple of different recipes and landed with this deliciously clean, Paleo, and Whole30* approved version of what reminds me of Sesame Chicken.
*If you have a serious obsession with Chinese takeout, this could be considered "swypo", as per the Whole30 guidelines. To me, it's just a healthier version of a popular dish and I would have no problem eating it during a Whole30 along side plenty of veggies or over some salad greens. Your call though.
The method to making this dish taste legit may sound a little labor intensive, but it's actually quite easy. I decided to show the steps in pictures, so you can get a good idea of what is happening along the way. Succinct instructions will follow at the end :)
Paleo Sesame Chicken Recipe - Step by Step!
1. Make your sauce: in a food processor or blender, combine coconut aminos (soy sauce substitute), orange juice, fresh garlic, and fresh ginger. Set aside.
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| Use a piece of fresh, peeled piece of ginger the size of about your thumb or 1 inch. |
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| Coconut Aminos, garlic, ginger, and orange juice about to be blended up! |
2. Prep Chicken: cut about 2 lbs of boneless, skinless chicken thighs into bite sized pieces and place into a large ziploc bag. I was able to cut each chicken thigh into about 6 pieces.
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| I know, raw chicken isn't pretty, but you get the idea. |
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| This is the kind of arrowroot flour I buy - it's relatively inexpensive compared to other flour substitutes and works perfectly for this recipe. |
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| This is what your chicken pieces should look like after a good shake with the arrowroot flour. |
5. Egg bath: While the oil is heating, in a shallow dish, beat 3 large eggs and toss the chicken pieces, in batches, to coat on all sides. Once each batch is coated with the egg, you'll want to proceed to step 6 and then back again to step 5 for each batch.
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| Coat each chicken piece in the egg on all sides, working in batches, and proceeding to the next step. |
6. Once the oil is hot, fry each chicken piece until golden brown on each side, about 30 seconds a side. You are not trying to fully cook the chicken, just create a nice crust. Work in batches and repeat Step 5 & 6 until all pieces are fried.
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| You're looking for that nice golden brown, crispy but chewy crust. |
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| Transfer each batch to a plate and continue to repeat steps 5 and 6 until all pieces are fried. |
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| I use a pair of tongs and some paper towels to wipe out any excess oil left in the pan. |
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| Fried chicken pieces simmering in the sauce. |
9. Simmer and watch sauce reduce: Simmer chicken, uncovered, over medium heat for about 20 minutes, stirring occasionally, until chicken is cooked through and sauce has reduced to the nice thick sauce you would expect from Chinese takeout. Then, liberally sprinkle sesame seeds over cooked chicken.
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| Here the chicken is completely cooked through and the sauce has reduced to a nice thick sauce. I then sprinkled the sesame seeds all over. |
Paleo Sesame Chicken Recipe
Recipe Ingredients:
1.5 - 2 lbs of boneless, skinless chicken thighs, cut into bite sized pieces
1/2 cup of arrowroot flour
3 large eggs
Avocado oil
, enough to coat a pan and fry all piecesFor the Sauce:
3/4-1 cup Coconut Aminos
(Use the lesser if you have 1.5 lbs instead of 2 lbs of chicken, and/or you prefer things a little less salty)1 cup orange juice, no sugar added, all natural
4 garlic cloves
1 inch fresh ginger, peeled, about the size of your thumb
Garnish:
Sesame seeds
Chopped fresh scallions
Recipe Directions:
1. Make your sauce: in a food processor or blender, combine coconut aminos (soy sauce substitute), orange juice, fresh garlic, and fresh ginger. Set aside.
2. Prep chicken: cut about 2 lbs of boneless, skinless chicken thighs into bite sized pieces and place into a large ziploc bag. I was able to cut each chicken thigh into about 6 pieces.
3. Coat chicken: Add 1/2 cup of arrowroot flour/starch to the chicken pieces, zip up the bag, and shake what your mama gave ya, until all pieces are well coated.
4. Heat up a bit of avocado oil (or other healthy oil of your choice) over medium to medium high heat in a large heavy pan. You want the oil pretty hot, but not burning.
5. Egg bath: While the oil is heating, in a shallow dish beat 3 large eggs and toss the chicken pieces, in batches, to coat on all sides. Once each batch is coated with the egg, you'll want to proceed to step 6 and then back again to step 5 for each batch.
7. Clean your pan: I'm a big fan of limiting the number of pans to wash, so I recommend you carefully wipe out the pan you were working in so that you can use the same pan for the rest of the recipe.
8. Combine everything: Over medium heat, pour in the sauce we created in Step 1 into the cleaned out pan. Let it come to a simmer and then nestle all of the fried chicken pieces back into the pan.
9. Simmer and watch sauce reduce: Simmer chicken, uncovered, over medium heat for about 20 minutes, stirring occasionally, until chicken is cooked through and sauce has reduced to the nice thick sauce you would expect from Chinese takeout. Then, liberally sprinkle sesame seeds over cooked chicken.
10. Spoon your Paleo Sesame Chicken into a bowl with roasted vegetables or on top of a salad for a complete meal. Garnish with fresh scallions and enjoy!
Try this recipe and let me know what you think!
Until next time!
XOXO,
SMP
Posts
Yum! Going grocery shopping today and hopefully making this for dinner tonight! Where did you find sesame seeds? With other Asian foods I assume? I've never looked for them.
ReplyDeleteYay! Please let me know how it turns out for you! I think I found the sesame seeds with the rest of the herbs and spices. I bought them a long time ago so I don't fully remember. A small jar goes a long way!
DeleteOkay thanks! I'll let you know how we like it! Our plans changed so looks like it will be tomorrow night's dinner instead. :)
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteMade this tonight- Fab I added some sesame oil to the sauce mixture delish
ReplyDeleteAwesome! Thanks for letting me know!
DeleteHoly salty Batman! I used less than 3/4 cup aminos and it was still way too salty. My son who will eat anything didn't eat it after 3 bites. The method worked well but the sauce wasn't great. I think if you did more OJ vs aminos it might work. Sorry I hate leaving negative comments but this did not turn out well and was pretty labor intensive.
ReplyDeleteHi Kim! Sorry you had that experience. What brand of coconut aminos did you use? I've never received that feedback before so I'm curious if other brands may be saltier than the one I use.
DeleteIs it okay to substitute coconut flour or almond flour for arrowroot flour?
ReplyDeleteHello! Coconut Flour and Almond flour have different properties that I don't think would work for this recipe. A better substitute would be tapioca flour/starch, though I haven't tested that myself. Good luck!
DeleteJust made this recipe exactly as you had it and it was amazing!!!! thank you so much! Going to start another whole 30 round in March and this will be in my weekly rotation!!!!
ReplyDeleteWonderful! So happy you enjoyed it. Good luck on your next round of Whole30!
DeleteAs I was making this I thought "I will never make this again, it is too labor intensive." But then I tasted it...WOW! Reallyi really delicious! I added some red pepper flakes to the sauce for a little extra zip and served it on roasted cauli rice. Labor intensive or not, I'll add this to my regular Paleo rotation.
ReplyDeleteAwesome! So glad you found the dish worth the effort. It gets easier the more you make it. The red pepper flakes is a great addition!
DeleteI have chicken breasts, is that OK or does it need to be thigh?
ReplyDeleteChicken breasts would work just fine!
DeleteHi Sara,
ReplyDeleteI am planning on my making this recipe tonight- I've been craving sesame chicken for the longest time! What brand of coconut Aminos do you use? I don't want it to come out too salty. Do you suggest to maybe use some honey in combination with the coconut Aminos? Thanks!
Hi! Sorry for the delayed response. The brand I use is linked in the ingredient list - just click on the word "coconut aminos." It's the Coconut Secret brand.
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ReplyDeleteHi Sara! How many servings is this? Thanks!
ReplyDeleteAbout 4!
DeleteHi Sara! How long does this take to make?
ReplyDelete35-45 mins. I can usually do it in about 30 but I'm used to the steps
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ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteloved this recipe. Great recipe for my Whole30 r4d1. I don't miss sugar or sweets. this recipe is very satisfying, i served it with steamed
ReplyDeleteThanks for sharing!
DeleteI also tried this and way too salty. I used Bragg brand. Not sure that might help the next person. Other than that, I thought it was good.
ReplyDeleteSorry you had that experience! Does Bragg make a "coconut" aminos? I know I've seen Bragg "liquid" aminos which is derived from soy and likely to be saltier than what I recommend. The coconut aminos that I used to create this recipe is linked in the ingredient list. Hope that helps! Thank you for sharing!
DeleteThe Paleo diet weight loss weight loss is definitely a huge lifestyle change from what I've experienced growing up. Using this plan has given me great feedback.
ReplyDeletesomehow, I can't find how to print this recipe so that it's not 6 pages. Do you have it formatted for printing? thanks.
ReplyDeleteI'm sorry - I currently don't! I do give the concise directions at the end of the post, so maybe you can figure out how to print just that page that the summary shows up on. Or you can copy and paste into a Word document.
DeleteSo delicious! One of my whole family's favorite recipes!! So much better than take out!!! Thank you for sharing☺
ReplyDeleteSo glad to hear that, Melissa! Thank you for letting me know. :)
DeleteVery easy and delicious recipe. Recently I will meat online and quality is very good.
ReplyDelete
ReplyDeleteThis is very informative post, love it.. thanks. ;)
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I'm trying to keep my carbs as low as possible (without feeling like I'm dying from cravings ha) so this is perfect. But to make it even better, do you think I could skip or half the amount of orange juice?
ReplyDeleteThank you!
Can you replace arrowroot flour for the almond flour??
ReplyDeleteLoved it - is used a mix of olive oil and sesame oil to fry the chicken. I also just threw the egg in the bag with the flour coated chicken to save a bowl. Oh and I cut the oj is half - it is just like a Chinese restaurant!
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ReplyDeleteGreat tips! I really love the paleo diet. Over the past year, I've actually I've made a lot of progress in changing my eating habits.
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This recipe tastes wonderful but it is very labor intensive. Do you think one could skip the "breading" and just pan fry the chicken and simmer in the sauce?
ReplyDeleteThis was SOO good and worth all that work! Ours did not come out as crispy as I would have liked, however, the flavor and texture otherwise is on point.
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This recipe does not get enough enough praise. Normally i gloss over recipes that don’t have the star ratings as proof of concept, but I’m so glad I didn’t skip this one. I’ve made this recipe at least once a month (sometimes more) for several years now and it remains one of my favorites. I’ve started freezing portioned out juice so I can grab and thaw whenever I need it (since we don’t normally keep juice around). I’ve used both pineapple juice and orange juice for this recipe and they’re both great, so don’t sweat if you have one over the other! I get our Coconut Aminos from Costco and I’ve never had an issue with saltiness. Do yourself a favor and try this recipe out!
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