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

Dani
Paleo Honey Sesame Chicken - the perfect easy Chinese "fakeout" recipe to cook when you are craving takeout! So much healthier than restaurant-style Chinese chicken dinners 
Prep Time 7 mins
Cook Time 15 mins
Total Time 22 mins
Course Main Course
Cuisine Chinese
Servings 2 servings
Calories 700 kcal

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.

Notes

This recipe serves one but you can easily double or triple it and eat leftovers for lunch the next day.

Nutrition

Calories: 700kcalCarbohydrates: 75gProtein: 27gFat: 32gSaturated Fat: 20gCholesterol: 184mgSodium: 1325mgPotassium: 551mgSugar: 12gVitamin A: 775IUVitamin C: 6.4mgCalcium: 36mgIron: 1.8mg
Keyword chicken with honey sauce, paleo Chinese chicken, sweet and sticky chicken
Tried this recipe?Let us know how it was!
Paleo Honey Sesame Chicken - the perfect easy Chinese
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