Spicy Sesame Chicken (Edit recipe)

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This spicy sesame chicken recipe is great for a weeknight dinner. It's easy to prep, quick to cook and leftovers taste amazing! This spicy sesame chicken is gluten free, dairy free and paleo friendly.

5 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	330
Fat:	15 g
Carbohydrates:	15 g
Protein:	33 g
Cholesterol:	0 g
Sodium:	819 mg
Fiber:	0 g
Sugars:	9 g
Calculated per serving.

Serves: 4

Ingredients

For the Chicken

2 Tbsp Sesame Oil
6 whole Boneless Skinless Chicken Thigh, cut to bite sized pieces
3 Tbsp Tapioca Starch

For the Sauce

3 Tbsp Coconut Aminos
1 Tbsp Lime Juice, (juice from 1/2 a lime)
1 Tbsp Sriracha
1 Tbsp Raw Honey
1 Tbsp Sesame Seeds
1 tsp Chili Flakes
1 tsp Granulated Garlic
0.75 tsp Sea Salt
.5 tsp Tapioca Starch

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat sesame oil in a large frying pan, over medium heat.
Put chicken thighs in a large mixing bowl and coat with tapioca starch.
Place the coated chicken thighs on the preheated pan and cook until lightly browned and cooked through. You will need to rotate the chicken pieces every few minutes to cook each side.
While the chicken is cooking, make the sauce by whisking together all sauce ingredients.
Once the chicken is cooked through, pour the sauce over the chicken and continue cooking on medium heat until the sauce thickens.

Notes

Place any leftovers in a sealed, airtight container in the fridge. They are best eaten within 5 days. Enjoy leftovers cold or heat them in the microwave for 20-40 seconds to warm.