Paleo & Whole30 Sesame Chicken

Imagine enjoying a classic takeout favorite without compromising on health or flavor. Sesame chicken has always been a crowd-pleaser, but traditional recipes often include refined sugars and soy sauce, which aren’t exactly Paleo or Whole30-friendly. That’s why I created this healthier version, using natural sweeteners and coconut aminos to capture the same delicious taste without the unwanted ingredients.

Why This Recipe?

I wanted to bring this beloved dish into a healthier meal routine, making it accessible for weeknights or meal prep. It’s surprisingly easy to make and perfect for anyone looking for a Whole30-compliant meal that doesn’t sacrifice flavor.

Recipe Overview

Time It Takes

This recipe is quick and easy, taking about 25 minutes to prepare and cook. You’ll spend just 5 minutes prepping and 20 minutes cooking, whether you opt for the stovetop or air fryer method.

Servings and Scaling

It serves three people, but feel free to scale it up or down as needed. For larger groups, simply multiply the ingredients. For one person, just halve the ingredients to avoid waste.

Difficulty Level

I’d rate this recipe as easy. The steps are straightforward, and you likely have most of the ingredients in your pantry.

What You Need

• Blender for the sauce
• Large Skillet for stovetop cooking
• Air Fryer for a healthier option
• Staple Ingredients: coconut aminos, avocado oil, and sesame oil

Meal Prep Options

Prep the sauce ahead of time and store it in the fridge for up to a week. Cook the chicken fresh or in advance and reheat with the sauce.

Ingredients

Here’s what you’ll need for this mouthwatering dish:

• 1 lb boneless, skinless chicken thighs (or breasts if you prefer, though thighs stay juicier).
• Seasonings: a pinch of sea salt and a tablespoon of tapioca starch.
• Oil: avocado oil for the stovetop method.

Sauce Ingredients:

• Coconut Aminos (soy-free, Whole30 compliant).
• Apple Cider Vinegar or Rice Vinegar for tanginess.
• Optional Fish Sauce (for added umami flavor).
• Toasted Sesame Oil for that distinct sesame taste.
• Medjool Dates as a natural sweetener.
• Garlic and Ginger for depth.

Garnish: toasted sesame seeds and chopped green onions for crunch and color.

Quality Matters: Opt for high-quality ingredients like fresh ginger and garlic, and ensure your coconut aminos are additive-free.

Cooking It

Step 1: Prepare the Sauce

Combine all sauce ingredients in a blender. Let the dates soak for a few minutes to make blending easier.

Step 2: Prepare the Chicken

Cut the chicken into bite-sized pieces. Toss with sea salt and sprinkle tapioca starch over them. Mix until evenly coated to create a nice crust.

Step 3: Cook the Chicken

Stovetop Method: Heat avocado oil in a large skillet over medium heat. Cook the chicken in batches if needed for about 6-7 minutes, turning often, until done.

Air Fryer Method: Preheat the air fryer to 390°F. Cook for 15 minutes, stirring halfway through.

Step 4: Blend and Simmer the Sauce

Blend the sauce ingredients until smooth. Heat it in a pan over medium heat, stirring until it thickens slightly.

Step 5: Combine Chicken and Sauce

Add the cooked chicken to the sauce and stir to coat evenly.

Step 6: Garnish and Serve

Sprinkle toasted sesame seeds and chopped green onions over the top. Serve immediately.

Pro Tips:

• Use a high-speed blender for a smooth sauce.
• Don’t overcrowd the skillet or air fryer to ensure even cooking.
• Adjust air fryer temperature as needed to prevent burning.

Variations & Customization

Dietary Modifications

• Gluten-Free: Already covered!
• Vegan: Swap chicken with tofu or tempeh and use vegan fish sauce.
• Spicier? Add red pepper flakes.
• Fancy? Serve with sautéed mushrooms or bell peppers.
• Seasonal? Use seasonal veggies like broccoli or zucchini noodles on the side.

Serving & Storage

Plating Suggestions

Serve over cauliflower rice or with your favorite stir-fried veggies. Add more sesame seeds and green onions for a nice pop of color.

Best Sides

• Cauliflower rice
• Stir-fried broccoli or bell peppers
• Sauteed green beans
• Zucchini noodles

Storage Tips

Store cooked chicken and sauce separately in the fridge for up to three days. Reheat the sauce gently before combining with the chicken.

Reheating

Reheat chicken in a skillet with a bit of oil until warm. Add the sauce and stir.

Make-Ahead & Freezing

You can freeze cooked chicken for up to two months and the sauce for up to three months. Simply thaw and reheat with the sauce.

I hope you enjoy this recipe! It’s a great way to bring a classic dish into a healthier meal routine.

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