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Sesame Chicken & Carrots

Servings: 6

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!