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Crispy Sesame Chicken with Cauli Rice (Paleo)

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. 

Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Author Alison Marras

Ingredients

Chicken:

  • 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

Sauce:

  • 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

Cauli Rice:

  • 1 head cauliflower
  • 1 Tbsp ghee
  • pinch sea salt
  • pinch black pepper

Garnish:

  • sesame seeds I love using June Seeds Gomasio
  • chopped scallions or chives

Instructions

  1. Get the cauliflower rice ready by chopping the head into florets and rinsing under cool water.

  2. Pat cauliflower dry and then throw the florets into a food processor and pulse until you have “rice”. Set aside.

  3. 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.
  4. 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.

  5. 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.

  6. Over high heat in a wok or large/heavy-bottomed sauté pan, add ghee and melt. Get the pot very hot.

  7. 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.

  8. 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.

  9. 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.
  10. 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!