Paleo Chinese Sesame Chicken
by Sam Levitz


· Use cauliflower or tofu instead of chicken to make this vegetarian friendly! (Note: Tofu is made from soy, which is not Whole30 approved.)
· Serve with a side of steamed broccoli or cauliflower fried rice!


· 1.25 lbs chicken thighs and breasts, boneless skinless
· Salt and pepper to taste
· ¼ tsp ginger powder
· ½ tsp arrowroot powder, alt. tapioca
· 1 tbsp olive oil
· White sesame seeds, garnish
· Chopped scallions, garnish
· Ginger, 2 to 3 thin slices
· 1 large garlic clove, ,thin sliced
Paleo Chinese Sesame Chicken Sauce:
· 6 whole medjool dates, ,pitted
· 1 small garlic clove
· 1 tsp fresh ginger
· 3 tbsp coconut aminos
· 2 tsp rice vinegar
· 1 tbsp tomato paste, Whole30 compliant with no added sugar
· 1 tsp toasted sesame oil
· 1 tbsp water


1. Dice chicken to small bite-sizes (small cube shape) and season with salt, pepper, ginger, arrowroot powder, and olive oil. Mix well and set aside.
2. Sesame Chicken Sauce: Pulse dates, garlic clove, and ginger in a small food processor a few times until finely chopped. Add the rest of ingredients under “sauce.” Toss/blend a few more times until the sauce is smooth and no fruit chunks.
3. Pre-heat a large skillet (without oil) over low heat until it’s well heated (about 4-5 mins), add avocado oil and pan fry the chicken in separate batches (to not overcrowd the skillet). Don’t touch or move the chicken pieces until you see the bottom layer is in golden brown then cook the flip side until they are about 90-95% cooked through. Set aside with chicken juice in the skillet.
4. Add a bit more cooking oil to the skillet, sauté ‘aromatics’ with a sprinkle of salt until fragrant.
5. Add 3-4 heaping tbsps of sesame chicken sauce, quickly stir-fry the sauce with aromatics for 8-10 seconds then add the chicken back to the skillet. Coat the sauce over chicken pieces and stir-fry for a few additional minutes until they are cooked through. Garnish with sesame seeds and chopped scallions. Serve hot.
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