Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts ( cut into 1-inch chunks)
  • salt (to taste)
  • ½ cup arrowroot starch (plus more as needed to coat)
  • 1 large egg ( whisked)
  • refined coconut oil (or avocado oil, for frying)
  • 6 tablespoons coconut aminos
  • 2 tablespoons water
  • 1 tablespoon toasted sesame oil
  • ¼ cuo dates (roughly chopped)
  • 1 tablespoon rice vinegar (see Notes)
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic (peeled and roughly chopped)
  • ½ tablespoon arrowroot starch
  • 1 tablespoon white sesame seeds (plus more for garnish)
  • white sesame seeds
  • green onions (sliced thin on a diagonal)
  • cauliflower rice

Instruction

  • Add whisked egg to a medium bowl. Add ½ cup arrowroot starch to medium plastic food storage bag or separate medium bowl.
  • Sprinkle chicken pieces with salt. Add chicken to bowl with egg and toss evenly in egg to coat. Transfer chicken to bag or bowl with arrowroot and toss to coat. I prefer a bag here as it makes it much easier to coat the chicken evenly. Remove chicken pieces from arrowroot, discarding excess.
  • Add coconut aminos, water, sesame oil, dates, rice vinegar, ginger, garlic, and arrowroot starch to a blender. Blend on high until very smooth. Stir in sesame seeds.
  • Heat a thin layer of coconut oil or avocado oil in a large skillet over medium heat. Add chicken pieces and cook without moving until golden on the bottom; flip and cook without moving until golden brown on the other side. Stir and continue cooking chicken pieces until golden brown on all sides and cooked through, about 5-7 minutes depending on size.
  • Pour over sesame sauce and stir. Bring to a boil and cook until thickened, a couple minutes. Top with sesame seeds and sliced green onions; serve over steamed cauliflower rice.