Chinese Sesame Chicken !
Think this dish can’t live without using honey?
What if I told you that I’ve discovered a way to enjoy this famous dish Chinese Sesame Chicken without using a drop of honey, yet it still tastes freaking amazing if not better and healthier than the original version.
Whole30, Keto, and Paleo compliant.
In the video, I share how to enjoy Chinese sesame chicken without honey yet still maintain its authentic taste.
If you are curious about how to use replacement ingredients while on a Paleo diet, I have a short video course that teaches you how to do that easily at home.
Be sure to sign up to the site and I will send you more information about how to make tasty, mouth-watering Asian food even if you are on a diet.
Paleo Chinese Sesame Chicken. A healthier and lighter way to enjoy Chinese Sesame Chicken. Same delicious flavor. Better than any take-out !
- 1 ¼ lbs chicken breast boneless, skinless
- White sesame seeds as much as you like
- 1 scallion thinly sliced
- 1 tbsp coconut oil to pan-fry the chicken. Use more if needed
- 1 tsp sea salt
- ½ tsp white pepper
- ½ tsp ginger powder
- 1 tbsp arrowroot powder
- 1 large chicken egg
- 8 to 10 pitted medjool dates (If the dates are small use 10, if large use 7-8).
- 1 clove small garlic
- ½ tsp fresh ginger
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar Whole30 compliant
- 1 tbsp tomato paste Whole30 compliant
- 1 pinch of sea salt
- 1 pinch of fresh ground black pepper
- 1 tsp red chili pepper sauce Whole30 compliant. I use A&B original flavor hot pepper sauce today
- 1 tsp toasted sesame oil
- 1 tsp ghee Whole30 compliant
- ½ cup water
- 2 tbsp water
- ¾ cup water
Slice chicken breast into smaller bite-sizes. Mix-in ingredients under “Chicken marinade”. Mix everything well and store them in airtight container in the fridge for 15-30 minutes.
Add 8 pitted medjool dates to a small sauce pan with ½ cup tap water. Cover with a lid over medium heat and cook until the dates become soft (this should happen fairly quickly within 3-4 minutes). Once the dates are soft , peel off and discard the skin.
Blend the cooked dates with 1 small garlic and ½ tsp fresh ginger with 2 tbsp water in a food processor until it becomes a paste.
Mix the paste from Step 2 with the rest of ingredients under “Sauce”. Give it a gentle stir. Set aside for later use.
Heat 1 tbsp coconut oil in a frying skillet. When the oil is hot, pan fry the chicken in medium-high/high heat until both sides are golden brown and the chicken is cooked through. Set aside to drain. (it’s recommended that you pan-fry the chicken in separate batches. Make sure each piece is not sticked with another. Add more oil if necessary.)
In the meantime, in a sauce pan over medium heat, pour in the sauce from Step 3 and add ¾ cup water. Stir the sauce occasionally until it reaches a simmer state. (*Note: Keep the lid open for liquid to evaporate and make sure the sauce won’t burn at the bottom of the sauce pan.) Continue to simmer the sauce until you can see a shining gloss over the sauce. The consistency should be a little bit thicker than butternut squash soup. (about 15-20 mins).
Once the chicken pieces are cooked through and golden brown and the sauce is thickened, bring all the chicken pieces back to a large frying skillet or wok over high heat, add 3 tbsp of sauce and give it a quick toss . Add more sauce if desired.
Serve hot with white sesame seeds, and chopped scallion.