Last updated on January 20th, 2020
This healthy sesame chicken recipe is made in just one pan and filled with incredible umami, flavor, and overall deliciousness. It’s made with succulent chicken thighs, perfect for meal planning, and it’s completely gluten free, paleo, and low carb.
What’s inside of this recipe?
There is just a short list of items you’ll need to make this recipe. The sauce comes together very quickly and is the star of the dish.
I do recommend using fresh garlic, but you can absolutely use already crushed ginger from a jar. That will save you some time in the prep department.
Here’s what you will need:
- Chicken thighs
- Avocado oil
- Seasonings & salt/pepper
- Garlic
- Ginger
- Sesame oil
- Arrowroot flour
- Tomato paste
- Coconut sugar
- Rice vinegar
- Sesame seeds
- Red chili pepper flakes
Why is healthy sesame chicken so delicious?
This recipe is prepped so quickly and takes very little time to cook, too. It’s one of my new favorite, and it will be made on repeat in our kitchen from now on.
- The flavors are reminiscent of your favorite Chinese takeout menu item!
- The whole dish can be made and prepped in under 30 minutes.
- It’s full of flavor and plenty of umami without any junk or fillers being added.
- The dish can be served with your favorite rice or cauliflower rice.
- It is gluten free, dairy free, paleo, and low carb.
I’ve recently been making a ton of Asian-inspired dishes that are filled with fragrant aromatics, i.e. ginger and garlic.
They make any dish more flavorful and just better all around. I think that’s the key to most Asian dishes actually.
Nothing beats umami-packed flavor and a powerful punch that is given to you via a delicious sauce. This dish has both, so you are going to absolutely love it.
Can I prep anything ahead of time?
You can combine the sauce ingredients and store them in an airtight container in the refrigerator overnight.
You can also cut up the chicken into cubes, which takes up the majority of your prep time. That’ll save you time once you are ready to cook as well!
If you are looking for a Whole30 rendition of healthy sesame chicken, I’d recommend checking out this Chinese Sesame Chicken recipe
Chih-Yu really knows what she is doing with Asian, paleo recipes, and this one in particular looks delicious! 🙂
What can I serve this sesame chicken with?
If you are wanting to keep this recipe paleo, absolutely serve it alongside or on top of cauliflower rice.
If not, here are some other ideas:
- White rice or brown rice
- Quinoa
- Rice noodles
- Vegetable noodles, i.e. zucchini
- Mashed potatoes (believe it or not!)
How long will it keep in the refrigerator?
You can store it for up to 5-7 days in an airtight container. I recommend storing it separate from the rice.
Can I use another cut of chicken?
Feel free to use breast, but it won’t be as succulent or juicy. Stick to thighs if possible!
How to make healthy sesame chicken
Heat a large sauté over medium heat for 3 minutes. Add 3 tablespoons of avocado oil and let it heat up for 1 minute. Meanwhile, prepare the chicken.
Combine cubed chicken thighs with salt, pepper, ginger, arrowroot, and 1 tablespoon of oil. I like to lay it flat on a cutting board and sprinkle the oil first and mix. Then I evenly distribute the powders and seasonings and mix well to evenly combine.
Add chicken in an even layer to the sauté pan and cook for 5-6 minutes, flipping when it is golden brown. I like to cook in 2 batches, making sure I do not overcrowd the pan so chicken can crisp up. Remove from the pan with a slotted spoon and set aside on a plate.
Prepare the sauce: mix the coconut aminos, coconut sugar, tomato paste, rice vinegar, sesame oil, sesame seeds, and ginger together in a bowl until well combined. Set aside. Make the arrowroot slurry by combing the arrowroot flour and water together in a small bowl. Set aside.
Add 1 1/2 tablespoons of sesame oil to the pan along with red chili pepper flakes and ginger. Cook for 1 minute, scraping the bottom of the pan frequently and stirring. Pour in 1/2 of the sauce to the pan and continue cooking for 1 minute, scraping the bottom of the pan frequently.
Add the chicken back into the pan and toss to combine. Add the remainder of the sauce into the pan. Slowly drizzle in the arrowroot slurry and cook for an additional 2 minutes, stirring frequently.
Serve with cooked cauliflower rice. Garnish with sesame seeds and chopped green onions.
More healthy and paleo chicken recipes you’ll love:
Instant Pot Paleo Chicken Tikka Masala
Paleo Chicken Salad Wraps with Sun Dried Tomatoes
One Pan Honey Balsamic Chicken
Healthy Sesame Chicken (Paleo & Low Carb)
Ingredients
Chicken
- 3 tablespoons avocado oil
- 1 1/2 pounds boneless & skinless chicken thighs cut into 1" cubes or chunks
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ginger powder
- 1 teaspoon arrowroot flour
- 1 tablespoon avocado oil
- 1 1/2 tablespoons toasted sesame oil
- 1/2 teaspoon red chili pepper flakes
- 1 1/2 tablespoons minced garlic cloves about 6-8 cloves
Sauce
- 1/2 cup coconut aminos
- 5 tablespoons coconut sugar
- 1 tablespoon tomato paste
- 3 tablespoons rice vinegar
- 3 teaspoons toasted sesame oil
- 1 tablespoon sesame seeds
- 1 teaspoon grated ginger
- 1 tablespoon arrowroot flour
- 2 tablespoons filtered water
Instructions
- Heat a large sauté over medium heat for 3 minutes. Add 3 tablespoons of avocado oil and let it heat up for 1 minute. Meanwhile, prepare the chicken.
- Combine cubed chicken thighs with salt, pepper, ginger, arrowroot, and 1 tablespoon of oil. I like to lay it flat on a cutting board and sprinkle the oil first and mix. Then I evenly distribute the powders and seasonings and mix well to evenly combine. Add chicken in an even layer to the sauté pan and cook for 5-6 minutes, flipping when it is golden brown. I like to cook in 2 batches, making sure I do not overcrowd the pan so chicken can crisp up. Remove from the pan with a slotted spoon and set aside on a plate.
- Prepare the sauce by mixing the coconut aminos, coconut sugar, tomato paste, rice vinegar, sesame oil, sesame seeds, and ginger together in a bowl until well combined. Set aside. Make the arrowroot slurry by combing the arrowroot flour and water together in a small bowl. Set aside.
- Add 1 1/2 tablespoons of sesame oil to the pan along with red chili pepper flakes and ginger. Cook for 1 minute, scraping the bottom of the pan frequently and stirring. Add 1/2 of the sauce to the pan and continue cooking for 1 minute, scraping the bottom of the pan frequently.
- Add the chicken back into the pan and toss to combine. Add the remainder of the sauce into the pan. Slowly drizzle in the arrowroot slurry and cook for an additional 2 minutes, stirring frequently.
- Serve with cooked cauliflower rice and garnish with sesame seeds and chopped green onions.
Notes
- You can use chicken breast in place of thighs, but the chicken will not turn out as juicy and succulent.
- You can store it for up to 5-7 days in an airtight container. I recommend storing it separate from the rice.
- Serve with cauliflower rice, regular white/brown rice or your favorite rice noodles or veggie noodles.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
So easy and the flavors were AMAZING! I’ll be making this again for sure!
Made this tonight for my family and they loved it. We love Chinese. It was a bit hit. Thanks for sharing the recipe. So glad there are alternatives for the food we love to eat.
That makes me SO, so happy. You’ll have to try the beef and broccoli next 🙂
This was absolutely amazing! Perfect sauce with juicy and tender chicken. Added broccoli, and it was fantastic. Been so long since I’ve had a gluten free (let alone grain free) take-out fake-out this good!