Saucy Sesame Chicken + Cauliflower
Healthy sesame chicken…it’s takeout at home – it’s so much better!
A one pan meal that brings the flavors – everyone at your table will love it. Oh that sauce. Sesame, ginger and garlic with all that tender chicken and cauliflower.
It’s a great Paleo friendly dinner. No gluten. No dairy. You won’t miss it, promise!
Takeout flavors but made at home. Give it a try – a few pantry items and you are ready to make so many of your favorite take out meals.
More recipes to try like this one.
Fake out Takeout pantry staples to have
- Coconut Aminos
- Fish Sauce
- Sriracha
- Ginger
- Garlic
- Tamari or Soy Sauce
- Honey
- Chili Sauce
- Sesame Oil
- Sesame Seeds
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Saucy Sesame Chicken + Cauliflower
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Healthy sesame chicken…it’s take out at home – it’s so much better!
Ingredients
Scale
- 4 chicken breasts, cut into small bite sized pieces
- 1 head of cauliflower, trimmed and cut into bite sized pieces
- 2 tablespoons tapioca flour, divided (arrowroot flour works great too)
- 4 tablespoons sesame oil, divided
- 1 cup chicken bone broth or stock
- 2–3 garlic cloves, chopped
- 1 tablespoon fresh ginger, chopped
- 1/2 cup coconut aminos
- 1/4 cup tamari or soy sauce
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 1/2 teaspoon sriracha hot sauce (or more)
- 5–6 bunches of baby bok choy (optional)
- sesame seeds, scallions, red pepper, for garnish
Instructions
- In two seperate bowls, mix the chicken with 1 tablespoon tapioca and in another bowl mix together the cauliflower with the remaining 1 tablespoon tapioca. Toss to coat.
- Heat up a sauce pan (with a lid) over medium heat. Drizzle with 1 tablespoon sesame oil. Add in the chicken when the pan is hot. Let cook for 2-3 minutes or until the under side starts to brown. Flip and toss the pieces over and cook until just cooked through. Remove the chicken from the pan and set aside in a bowl or plate.
- Add the pan back to the heat. Drizzle in 1 tablespoon sesame oil. Add in the cauliflower and let cook for 2-3 minutes until they start to brown. Pour the chicken bone broth over the cauliflower and place a lid on the pan. Bring the heat to medium/low and cook for 6 minutes.
- Meanwhile, mix together the sauce in a small bowl. Add in 2 tablespoons sesame oil, garlic, ginger, coconut aminos, tamari, honey, fish sauce and sriracha.
- Remove the lid from the saucepan and turn the heat to low. Add in the chicken and baby bok choy (if using). Toss with tongs and pour the sauce over the top. Let cook for 1-2 minutes. Remove from the heat and serve.
- Garnich with sesame seeds, scallions and red pepper. Serve with additional tamari and sriracha hot sauce.
- Prep Time: 5
- Cook Time: 20
- Category: chicken
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat. Thanks for being here.
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