I’m so excited to share this recipe because I got to use some delicious new (at least new to me!) Paleo products provided by Whole Foods NYC! I got a full on basket of goodies from amazing brands like BulletProof, WildWay, PrimalKitchen, and so much more… you can see my Instagram for the full scoop. From the basket, I picked two products to make this recipe with… Red Boat Fish Sauce and Mike’s Hot Honey! After attending a great event with NomNomPaleo a few months ago, and tasting some of her amazing shrimp that she made with the Red Boat Fish Sauce, I knew I had to try cooking with it soon. So once I saw this in my basket, the inspiration came at me… and the honey sauce was a no brainer too, to add a little sweet with the umami-ness that is the mixture of Coconut Aminos (soy-replacer) and the fish sauce. HEAVEN! You will not miss the soy or MSG but you will get to enjoy legit, but also PALEO Crispy Sesame Chicken, BABY!
I made this chicken crispy with the power of Cassava flour, dipped in egg, pan-seared in ghee… and then smothered in my Asian-inspired sauce. This is sitting on a quickly sautéed bed of cauli rice that’s a staple in my Paleo cooking when I need something quick. I topped it with gomasio seeds which are basically sprinkles of sesame heaven and chives (I couldn’t find scallions for the life of me!). I’m so pleased with the turnout… and so was my husband, as he ate my leftovers I had packed for lunch while I was sleeping!!!
When going Paleo, and feeling like you’re not sure how to cook some of the foods you miss and love, I promise it’s not that hard now at days to find even BETTER replacements that are nutrient-dense and free of toxins and weird additives. Whole Foods has really embraced the Paleo Foods movement, my local stores here in New York City promoted the Nom Nom Paleo book release with little Paleo labels all over the store which was so great! They’ve also really added to their plethora of product offerings so I’ve been able to easily find the brands I love and even discover some new ones like this honey sauce.
You won't miss the SOY or MSG in this delicious and healthy take on Sesame Chicken. The sauce packs a ton of flavor, the crisp chicken has perfect texture and the cauli rice comes together in just minutes.
- 2 skinless chicken breasts cubed
- 1 large egg lightly beaten
- 1/2 cup cassava flour
- pinch sea salt
- pinch black pepper
- 1/2 tsp paprika
- 1 Tbsp ghee
- 1 Tbsp honey I’m using Mike’s Hot Honey for a bit of spice
- 1/2 Tbsp Red Boat Fish Sauce
- 1/2 Tbsp toasted sesame oil
- 1 clove garlic minced
- 1 Tbsp Ume plum vinegar or apple cider vinegar
- 2 Tbsp coconut aminos
- 1 Tbsp tahini
- 1 head cauliflower
- 1 Tbsp ghee
- pinch sea salt
- pinch black pepper
- sesame seeds I love using June Seeds Gomasio
- chopped scallions or chives
Get the cauliflower rice ready by chopping the head into florets and rinsing under cool water.
Pat cauliflower dry and then throw the florets into a food processor and pulse until you have “rice”. Set aside.
Make the sauce by combining all ingredients into a bowl and whisking so it’s well incorporated over low heat for a few minutes, once combined well, set aside.
Organize bowls to “bread” the chicken. Add cassava flour, salt, pepper, and paprika to one shallow bowl. Add the 1 beaten egg to another, and add clean chicken cubes to another. Leave a clean plate at the end of your assembly line.
Take clean chicken pieces and dredge them in the cassava flour in one thin layer, followed by the egg, and then once more in the cassava flour. Place each piece on the clean plate when done until all pieces of chicken are done. Set aside.
Over high heat in a wok or large/heavy-bottomed sauté pan, add ghee and melt. Get the pot very hot.
Add chicken to your hot ghee in the pan and turn it a bit so it gets browned on each side. This should take just about 5-6 minutes or so.
Line a clean plate with paper towels and when the chicken is done, transfer the chicken to the paper towels to drain a bit. Set aside while you quickly wipe down the wok/pan so it's prepped for the cauliflower rice.
Transfer the chicken after a couple minutes of draining on the towels to a mixing bowl and pour your sauce over top (you might want to give it a quick mix before pouring it) and give the chicken a stir so it’s well coated. Let it sit and marinate while you make the cauli rice.
Add ghee over medium heat to the same (cleaned) pan, and add the cauliflower rice once hot. Stir with a wooden spoon and season with salt and pepper to taste. This should take just a few minutes to softly cook (but don’t let it get watery). Remove from heat and plate to serve. Add chicken over top with chopped scallions and sesame seeds to garnish!
More Easy Paleo Dinners to Try
- Healthy Coconut Curry Soup with Shrimp (Paleo, Whole30)
- One Pan Chicken and Veggies with Bacon (Whole30, Paleo, AIP)
- Sunflower Seed Pad Thai (Paleo, Whole30)
- How to Make the Best, Easy Sheet Pan Dinners (6 Pro Tips)
This post was sponsored by Whole Foods NYC. All opinions are my own.
As a reminder, I only work with brands I use myself and would recommend to my clients and followers.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!