Sesame Chicken & Carrots
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!
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