Tuesday, June 10, 2014

Sesame Chicken

Darn that Chinese take out!  It calls my name some nights!  You too?  I just love all the sauces like with Cashew Chicken, Sweet and Sour, General Tso's and yes... Sesame Chicken!!!

Glucci to the rescue...


I adapted my recipe from Tyler Florence's Sesame Chicken Recipe.  You can go there and follow along but I will just give you, below my full *substituted* version as well)

Ahead of time combine in a large ziplock bag:
3 boneless chicken breasts (about 1 1/2 pounds total), cut up into big mouth bites
6 tablespoons Braggs
2 teaspoons toasted sesame oil
1/2 teaspoon kosher salt
4 tablespoons almond flour
4 tablespoons oat fiber- THAT'S FIBER, NOT FLOUR
4 tablespoons water
1 teaspoon baking powder

Give it a good squoosh and leave in frig for 30 min to 8 hours.  

For the sauce:

3 tablespoons toasted sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced(or 1/2 tsp garlic powder)
1 teaspoon chili paste 
2 cups low-sodium chicken broth
1/2 tsp glucci
2 tablespoons sherry vinegar
1 tb erythritol
1/4 tsp stevia
2 tablespoons Braggs
Coconut oil, for deep-frying
3 tablespoons toasted sesame seeds, for garnish



Add all the sauce ingredients to a pan and whisk, whisk, whisk.  The heat will activate the glucci and become thick.  Incidentally, this sauce is better made ahead, so the flavors can marry.  No worries tho, it's good right out of the pot as well.  Add more chili paste for heat.  Add more stevia for sweet!  You be the chef!  You're eating it after all...

After that has thicken, turn off stove and get you chicken out to fry up.  


Add some coconut oil to a wok and fry up your chicken in batches.  Not too many at once or they won't crisp.  This is a great base recipe to just have.  I love this chicken, plain,
 in my salads or just to grab a few as a snack! 


I just pour my sauce over some of the chicken and zucchini noodles.  But, you can drown your chicken in the sauce if you'd like.  My hubs fell in love with this dish.  He loved the chicken.  I'm mean like...LOVEd it! 

*I just sprinkled with some sesame seeds for the picture.  I was so hungry I didn't take the time to toast them.  It was late and I was in between picking up kids from various places.  





4 comments:

  1. The almond flour has no measurement with it in the ingredient list. Is it tablespoons?

    ReplyDelete
  2. Made it for supper, tonight. Everyone loved it and most had seconds! (Yes, even the guys who don't like "weird" sweeteners!) There was one serving left for my daughter to take for a lunch to work next week. She has recently joined me on plan and it is challenging to be sure she has enough stuff around to take with her.

    ReplyDelete
  3. I am SO glad!!! Thanks for making it. I love when an experimental dish makes out of my kitchen and into someone else's.

    ReplyDelete