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.
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.
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.
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!