How To Make Gluten Free Sesame Chicken
The marriage of sweet and savory hints elevates this healthier gluten-free sesame chicken to new heights, for a flavor-packed bite.
Ingredients
For Chicken:
- 1 lb chicken breast, or thighs, boneless, skinless, diced into 1-inch cubes
- 2 tbsp cornstarch, or arrowroot
- 1½ tbsp tamari, gluten free, soy sauce, or coconut aminos
- 2 tbsp avocado oil
For Sesame Sauce:
- ½ cup water
- 3 tbsp tamari, gluten free, soy sauce, or coconut aminos
- 2 tbsp pure maple syrup, or honey
- 1 tbsp rice vinegar
- ½ tsp sesame oil, toasted
- 1 clove garlic, finely minced
- ½ tsp fresh ginger, minced
- 1 pinch red pepper flakes, optional
- 1 tbsp cornstarch, or arrowroot
- 1 tbsp water
- 1 tsp sesame seeds
Instructions
Chicken:
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In a medium bowl or container, combine diced chicken with cornstarch and tamari. Toss with a fork to coat well.
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In a medium skillet, heat 1 tablespoon of avocado oil over medium-high heat.
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Working in batches, add chicken pieces to the pan and cook 3 to 4 minutes on the first side and 1 to 3 minutes on the second side to cook through.
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Remove cooked chicken to a clean plate and repeat with remaining chicken until all chicken is cooked, adding more oil to the pan as needed.
Sesame Sauce:
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In a bowl or liquid measuring cup, combine water, tamari, syrup or honey, vinegar, toasted sesame oil, garlic, ginger, and red pepper flakes. Whisk to combine.
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In a small bowl, whisk together cornstarch with water to make a cornstarch slurry.
- When the chicken is fully cooked, reduce the heat in the pan to medium-low.
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Add cornstarch slurry to the sesame sauce mixture and whisk to combine.
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Pour the sauce mixture into the warm pan and whisk over medium-low heat for 3 to 5 minutes, or until the sauce is bubbling, thickened, and more translucent.y
- Return cooked chicken to pan and coat with the sauce. Sprinkle with sesame seeds and serve warm!
Nutrition
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