Description
So crispy and crunchy you won’t believe it’s gluten-free, grain-free, dairy-free, sugar-free and healthy
Ingredients
- FOR THE SAUCE:
- ¾ cups Apple Juice
- 2-½ teaspoons Sesame Oil
- ½ Tablespoons White Vinegar
- ½ Tablespoons Coconut Aminos Or Soy Sauce
- ½ teaspoons Fresh Ginger, Minced
- ½ teaspoons Fresh Garlic, Minced
- ⅛ teaspoons Chili Powder
- 1 teaspoon Tapioca Starch
- FOR THE SESAME CHICKEN:
- 3 Tablespoons Tapioca Starch
- Sea Salt
- 8 ounces, weight Pasture-raised Chicken Breast, Cut Into 1 Inch Cubes
- 2 Tablespoons Avocado Oil
- 1 teaspoon Sesame Seeds
- Hot Cooked Cauliflower Rice, For Serving
- Sliced Green Onion For Garnish
Preparation
Whisk all the sauce ingredients (except the tapioca starch) together in a large frying pan over medium/high heat and bring to a boil. Once boiling, whisk tapioca starch and 2 teaspoons of the sauce together in a separate small bowl until smooth. While constantly whisking, pour back into the frying pan until smooth. Boil, stirring constantly, until sauce thickens and is glossy, about 2–3 minutes. Turn down the heat to medium low and cook and additional 30 seconds to 1 minute. Transfer to a large bowl, season with a pinch of salt, and cover to keep warm.
For the sesame chicken, place tapioca starch and a pinch of salt in a large resealable bag. Add chicken and toss until coated.
Heat 1 tablespoon of the oil up in a large frying pan over medium high heat. Add half the chicken and cook until golden brown, about 2–3 minutes. Flip and repeat on the other side. Once cooked, transfer to a paper-towel-lined plate and blot off any excess oil. Repeat with remaining oil and chicken.
Transfer chicken to the bowl with the sauce, along with the sesame seeds. Stir until well coated.
Serve over cauliflower rice with green onions and devour!
