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Sesame Chicken & Carrots 🥕🥣
Well, this one is just an all-around winner for MANY reasons! Let’s start with the FLAVOR…OH YES! So much flavor happening here! Tangy Garlicy & Slightly Sweet. It’s just SO GOOD.
Secondly, these ingredients are all pretty basic and rather affordable which helps SO much with meal prepping and/or feeding a family on a budget!
And FINALLY, you probably have almost all of the ingredients you need for this carrot recipe on hand which makes this one so easy to keep in your meal prep rotation!
Make-Ahead & Storage Tips
- To Make Ahead. Chop your chicken and carrots up to 1 day in advance and store them (separately) in the refrigerator.
- To Store once cooked and prepared. Separate into single-serving portions. Keep your meals in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Gently rewarm in a large skillet on the stove over medium-low heat until hot. You can also rewarm them in the microwave.
- To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
6 servings
Ingredients:
- 2 Tbsps olive oil or avocado oil, divided
- 1-1/2 lbs boneless skinless chicken breast, cut into small thin strips
- 16 oz mini carrots or baby carrots, quartered lengthwise
Sesame sauce:
- 1/3 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 3 Tbsps raw honey
- 2 Tbsps apple cider vinegar
- 3 tsp toasted sesame oil
- 2 fresh garlic cloves, minced
- 1.5” knob fresh ginger, minced
- 1 Tbsp cornstarch or Arrowroot powder
- 2 tsps toasted sesame seeds, or to taste
To serve:
- 3 cups cooked brown rice, quinoa, or cauliflower rice
Instructions:
Heat 1 Tablespoon of oil in a large skillet over medium heat. Add the chicken in a few separate smaller batches and cook until golden-brown and cooked through. Cooking in smaller batches helps to get your chicken to that nice golden brown.
Remove cooked chicken from the pan and set it aside.
In the same skillet, add the remaining 1 Tablespoon of oil and sauté carrots until tender-crisp, stirring constantly. About 4 minutes.
In a small bowl, whisk all the sesame sauce ingredients together really well.
While your skillet is still on the heat with the carrots, add in all the cooked chicken and pour in your sesame sauce.
Simmer everything over medium-low heat for 2-3 minutes, stirring frequently. Once your sauce has thickened a bit and carrots are tender, then it’s ready!
Divide your chicken & carrots equally and serve each portion over 1/2 cup of cooked brown rice, quinoa, or cauliflower rice.
Enjoy while hot!
🧡Rachel
Ingredients
- 2 Tbsps olive oil or avocado oil, divided
- 1-1/2 lbs boneless skinless chicken breast, cut into small thin strips
- 16 oz mini carrots or baby carrots, quartered lengthwise
Sesame sauce:
- 1/3 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 3 Tbsps raw honey
- 2 Tbsps apple cider vinegar
- 3 tsp toasted sesame oil
- 2 fresh garlic cloves, minced
- 1.5'' knob fresh ginger, minced
- 1 Tbsp cornstarch or Arrowroot powder
- 2 tsps toasted sesame seeds, or to taste
To serve:
- 3 cups cooked brown rice, quinoa, or cauliflower rice
Instructions
- Heat 1 Tablespoon of oil in a large skillet over medium heat. Add the chicken in a few separate smaller batches and cook until golden-brown and cooked through. Cooking in smaller batches helps to get your chicken to that nice golden brown.
- Remove cooked chicken from the pan and set it aside.
- In the same skillet, add the remaining 1 Tablespoon of oil and sauté carrots until tender-crisp, stirring constantly. About 4 minutes.
- In a small bowl, whisk all the sesame sauce ingredients together really well.
- While your skillet is still on the heat with the carrots, add in all the cooked chicken and pour in your sesame sauce.
- Simmer everything over medium-low heat for 2-3 minutes, stirring frequently. Once your sauce has thickened a bit and carrots are tender, then it's ready!
- Divide your chicken & carrots equally and serve each portion over 1/2 cup of cooked brown rice, quinoa, or cauliflower rice.
- Enjoy while hot!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 Tbsps olive oil or avocado oil, divided
- 1-1/2 lbs boneless skinless chicken breast, cut into small thin strips
- 16 oz mini carrots or baby carrots, quartered lengthwise
Sesame sauce:
- 1/3 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 3 Tbsps raw honey
- 2 Tbsps apple cider vinegar
- 3 tsp toasted sesame oil
- 2 fresh garlic cloves, minced
- 1.5'' knob fresh ginger, minced
- 1 Tbsp cornstarch or Arrowroot powder
- 2 tsps toasted sesame seeds, or to taste
To serve:
- 3 cups cooked brown rice, quinoa, or cauliflower rice
Instructions
- Heat 1 Tablespoon of oil in a large skillet over medium heat. Add the chicken in a few separate smaller batches and cook until golden-brown and cooked through. Cooking in smaller batches helps to get your chicken to that nice golden brown.
- Remove cooked chicken from the pan and set it aside.
- In the same skillet, add the remaining 1 Tablespoon of oil and sauté carrots until tender-crisp, stirring constantly. About 4 minutes.
- In a small bowl, whisk all the sesame sauce ingredients together really well.
- While your skillet is still on the heat with the carrots, add in all the cooked chicken and pour in your sesame sauce.
- Simmer everything over medium-low heat for 2-3 minutes, stirring frequently. Once your sauce has thickened a bit and carrots are tender, then it's ready!
- Divide your chicken & carrots equally and serve each portion over 1/2 cup of cooked brown rice, quinoa, or cauliflower rice.
- Enjoy while hot!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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