You won't miss the SOY or MSG in this delicious spin on Paleo sesame chicken. The sauce packs a ton of flavor, the crispy chicken has perfect texture, and the cauliflower rice comes together in just minutes.
1 Tbsp honeyI’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 garlicminced
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 seedsI love using June Seeds Gomasio
chopped scallions or chives
Prep the cauliflower rice ready by chopping the head into florets and rinsing under cool water.
Pat cauliflower dry, and throw the florets into a food processor. 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, set aside.
Organize bowls to “bread” the chicken. Add cassava flour, salt, pepper, and paprika to one shallow bowl. Add the 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 mixture in one thin layer, followed by the egg, and then once more in the cassava flour. Place each piece on the clean plate until all pieces of chicken are coated. Set aside.
In a wok or large/heavy-bottomed sauté pan over high heat, 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 roughly 5-6 minutes.
Line a clean plate with paper towels. 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.) Give the chicken a stir so it’s well-coated. Let it sit, and marinate while you make 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. (Just don’t let it get watery.) Remove from heat, and plate to serve. Add Paleo sesame chicken over top with chopped scallions and sesame seeds to garnish!
Crispy Sesame Chicken with Cauli Rice (Paleo) https://foodbymars.com/crispy-sesame-chicken-with-cauli-rice-paleo/