I looove Chinese food. I grew up eating it; my best friend, Jennifer’s mom would it order it weekly for us. That was back in my days of eating white bread topped with margarine topped with sugar. That’s not a joke. I actually used to do that. No wonder why I had such severe acne as a kid.
These days, I don’t eat Chinese food, ever. Eat it at a restaurant or order it, that is. This is for two reasons. One, it DESTROYS my stomach. I have a weak stomach. Filling it with MSG, vegetable oils, high fructose corn syrup and who knows what else is not only unhealthy, it physically hurts me.
The other reason is because once I was reading about these college kids who collected leftover food from restaurants to make compost for their plants. They found that without fail, every time they used leftover Chinese food, it killed their plants. If it was killin’ plants, I decided it probably just wasn’t worth it to eat.
Because of this, I’ve become pretty good at making my own Chinese food. You are WELCOME, my friends!
This amount serves 1, you can double or triple to make more.
HERE is my explanation for eating white rice on a largely paleo diet.
Paleo Honey Sesame Chicken
Ingredients
For the chicken:
- 1 egg
- 1 cup tapioca flour
- 2-3 tbsp coconut oil I use THIS brand with no coconut flavor
- 1 chicken breast cut into bite sized pieces
Honey sesame sauce:
- 2 tbsp ketchup I use THIS brand of ketchup
- 2 tbsp butter
- 1/3 cup coconut aminos found HERE
- 1 tsp sesame oil more if you love sesame flavor
- 1 tbsp honey I use THIS honey
- 2 garlic cloves minced
- 3 scallions diced
Instructions
- Beat an egg in a bowl.
- Add the tapioca flour to a plate for dredging.
- Heat the coconut oil over medium heat.
- While it heats up, dip your pieces of chicken into the egg, then into the tapioca flour.
- Fry evenly on both sides until golden brown.
- For the sauce, combine everything except the scallions and garlic over low heat.
- I did this while my chicken cooked, stir it once in a while.
- It will thicken.
- Once it has thickened, add the garlic and cook until fragrant.
- Add the scallions but reserve some to sprinkle overtop.
- Toss the sauce and the chicken together.
- Serve with rice or cauliflower rice.
20 Comments
Hands down the BEST meal I’ve ever made from any recipe!!! Thanks sooo much for sharing!
Yay! So glad you like it!
Can I use arrowroot/almond/coconut flour instead of tapioca?
This looks so good! Adding it to my meal planning for this week.
I’m not sure, I haven’t tested that.
I used arrowroot and it came out great.
Yay!
What can I used instead of ketchup?
Probably tomato paste.
Hi,
Just for interest sake, in which country do you live?
I find here in South Africa that our Chinese foods are full of MSG. I was suffering with excema.
The US, our Chinese food is full of MSG too. That’s why I make my own healthy versions, like in the recipe above.
Made this last night. Used arrowroot because I didn’t have tapioca- turned out so wonderfully perfect! Since going paleo two years ago this was the first thing that made me feel like I was eating naughty Chinese takeout????(we quadrupled the recipe and used thighs btw and still turned out amazing!)thanks!!
So glad you liked it!
Do you think this would pair well with your egg roll in a bowl recipe? I’m new to your site and was going to make the egg roll bowls tonight…
Yep!
Do you know if coconut aminos is salty like soy sauce or has less sodium than soy sauce or Bragg liquid soy seasoning? I substituted the Bragg’s (but used less than half of what was called for if I went one for one) and the sauce is super salty. ?
You’d have to compare the bottles to see their sodium content. I’m not sure of their specific sodium levels.
I can’t wait to try this. But I need to know where you got those plates???? I love them!!
I found this to be really salty! I used Briggs coconut aminos and was overwhelmed by the saltiness… next time I make I will cut back on coconut amino serving size & maybe add a bit more honey…. otherwise this is a great recipe!
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Wow! Great recipe. I can’t use butter so I substituted it w coconut ghee. Since I didnt have cauliflower rice, I added frozen veggies that I prepared ahead of time in the microwave. This recipe has won over the stomach of may picky eaters in my house! Thank you!