Paleo Crispy Sesame Chicken with Cauli Rice #healthy #paleo

I made this chicken fresh with the intensity of Cassava flour, dunked in egg, dish burned in ghee… and afterward covered in my Asian-motivated sauce. This is perched on a rapidly sautéed bed of cauli rice that is a staple in my Paleo cooking when I need something brisk. I beat it with JuneSeed gomasio seeds which are fundamentally sprinkles of sesame paradise and chives (I was unable to discover scallions for the life of me!). I'm so satisfied with the turnout… as was my significant other, as he ate my remains I had pressed for lunch while I was resting!!!

While going Paleo, and feeling like you don't know how to cook a portion of the nourishments you miss and love, I guarantee it isn't so much that hard now at days to discover stunningly better substitutions that are supplement thick and liberated from poisons and abnormal added substances.

Also try our recipe Balsamic Chicken & Feta Stuffed Peppers

You won't miss the SOY or MSG in this heavenly and solid interpretation of Sesame Chicken. The sauce packs a huge amount of flavor, the fresh chicken has flawless surface and the cauli rice meets up in not more than minutes.

Ingredients
Chicken:

• 2 skinless chicken breasts cubed
• 1 large egg lightly beaten
• 1/2 cup cassava flour
• pinch sea salt
• pinch black pepper
• 1/2 tsp paprika
• 1 Tbsp ghee

Sauce:

• 1 Tbsp honey I’m using Mike’s Hot Honey for a bit of spice
• 1/2 Tbsp Red Boat Fish Sauce
• 1/2 Tbsp toasted sesame oil
• 1 clove garlic minced
• 1 Tbsp Ume plum vinegar or apple cider vinegar
• 2 Tbsp coconut aminos
• 1 Tbsp tahini

Cauli Rice:

• 1 head cauliflower
• 1 Tbsp ghee
• pinch sea salt
• pinch black pepper
• Garnish:
• sesame seeds I love using June Seeds Gomasio
• chopped scallions or chives

Instructions

1. Get the cauliflower rice ready by chopping the head into florets and rinsing under cool water.
2. Pat cauliflower dry and then throw the florets into a food processor and pulse until you have “rice”. Set aside.
3. Make the sauce by combining all ingredients into a bowl and whisking so it’s well incorporated over low heat for a few minutes, once combined well, set aside.
4. Organize bowls to “bread” the chicken. Add cassava flour, salt, pepper, and paprika to one shallow bowl. Add the 1 beaten egg to another, and add clean chicken cubes to another. Leave a clean plate at the end of your assembly line.
5. Take clean chicken pieces and dredge them in the cassava flour in one thin layer, followed by the egg, and then once more in the cassava flour. Place each piece on the clean plate when done until all pieces of chicken are done. Set aside.
6. Over high heat in a wok or large/heavy-bottomed sauté pan, add ghee and melt. Get the pot very hot.
7. Add chicken to your hot ghee in the pan and turn it a bit so it gets browned on each side. This should take just about 5-6 minutes or so.
8. Line a clean plate with paper towels and when the chicken is done, transfer the chicken to the paper towels to drain a bit. Set aside while you quickly wipe down the wok/pan so it's prepped for the cauliflower rice.
9. Transfer the chicken after a couple minutes of draining on the towels to a mixing bowl and pour your sauce over top (you might want to give it a quick mix before pouring it) and give the chicken a stir so it’s well coated. Let it sit and marinate while you make the cauli rice.
10. Add ghee over medium heat to the same (cleaned) pan, and add the cauliflower rice once hot. Stir with a wooden spoon and season with salt and pepper to taste. This should take just a few minutes to softly cook (but don’t let it get watery). Remove from heat and plate to serve. Add chicken over top with chopped scallions and sesame seeds to garnish!

Read more our recipe : Chicken Fried Steak

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