What goes with honey sesame chicken?

We like serving gluten free honey sesame chicken with rice or cauliflower rice as well as a green vegetable like broccoli, bok choy, snap peas, or beans. You can either roast the vegetable(s) or give them a quick sauté in the same skillet you cooked the honey sesame chicken in.

Can I make this meal with chicken breasts instead of chicken thighs?

Yes, go for it! The method should be the same (just like Honey Garlic Chicken Bowls ), although chicken breast may take a little longer to cook.

Can I use gluten free flour instead of arrowroot for breading the chicken?

Yes, the two make good substitutes for each other in this recipe. However, arrowroot may make crispier chicken pieces. Potato starch should also work well!

Gluten Free Honey Sesame Chicken

Name: Honey Sesame Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 pounds boneless skinless chicken thighs; 1/4 cup arrowroot powder; 1 teaspoon sea salt; 1/2 teaspoon ground black pepper; 2 tablespoons extra virgin olive oil; 1/4 cup honey; 3 tablespoons rice vinegar; 1/4 cup tamari/coconut aminos; 1 tablespoon minced ginger; 2 cloves garlic, minced; 2 tablespoons sesame seeds

Description

On the hunt for a simple gluten free high protein weeknight dinner with tons of flavor? Honey sesame chicken is where it's at, done in 30 minutes!

Ingredients

Units Scale

2 pounds boneless skinless chicken thighs
1/4 cup arrowroot powder
1 teaspoon sea salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1/4 cup honey
3 tablespoons rice vinegar
1/4 cup tamari/coconut aminos
1 tablespoon minced ginger
2 cloves garlic, minced
2 tablespoons sesame seeds

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Instructions

Prepare chicken. Cut the chicken thighs into bite-sized, 2-inch chunks and add to a medium bowl. Add the arrowroot flour, salt, and pepper, and toss to coat each piece of chicken in the flour.
Prepare sauce. In a separate bowl, whisk together the honey, rice vinegar, tamari/coconut aminos, ginger, and garlic until smooth. Set aside.
Cook chicken. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet and cook for 5-6 minutes before stirring. Continue to cook for 5-6 more minutes, stirring once or twice, until browned and crisped on all sides. Work in batches if necessary—they won’t brown properly if you load up the skillet too tightly. Remove the chicken to a plate while you cook the sauce.
Reduce sauce. Pour the honey mixture into the skillet. It should immediately start bubbling. Reduce heat to a simmer and simmer for 5-6 minutes, stirring occasionally, until the sauce has reduced and thickened. Add the chicken back to the skillet along with sesame seeds and stir to coat. Remove from heat.
Assemble bowls. Serve over white rice or cauliflower rice. Garnish with extra sesame seeds or sliced green onions, if desired.

Notes

For the best browned chicken, don't stir it too much. Only stir the chicken once or twice before removing from the skillet. Stir it too frequently, and the Maillard reaction won't have a chance to do its thing to brown and sear the meat.
The sauce thickens as it cools. The honey sesame sauce will thicken a bit once you take it off the heat.
Don’t overcrowd the pan. When cooking the chicken, you may have to cook in batches to avoid overcrowding. If all the chicken pieces are touching, they’re too close together and won’t get crispy!
Don’t pile up the chicken. When you remove the chicken from the skillet, avoid piling it on top of each other on the plate or in a bowl. I’ve made this mistake — all the crispiness you worked so hard to get will disappear if the chicken sits in a clump!