Paleo Sesame Chicken: Easy, Healthy, and Flavor-Packed Dinner Recipe
Paleo Sesame Chicken is a healthy twist on a beloved classic. If you follow a Paleo lifestyle, you might think sesame chicken is off the table. But fear not! This recipe delivers tender chicken tossed in a flavorful, Paleo-friendly sesame sauce. With wholesome ingredients and simple steps, you’ll have a satisfying, guilt-free dish in under 30 minutes.
Which Meat Cut Is Best for Paleo Sesame Chicken?
You can use any skinless, boneless chicken cut. Chicken thighs are preferred due to their juiciness and higher fat content, which adds flavor. However, chicken breasts work just as well if you prefer leaner meat.
What Can I Use Instead of Arrowroot?
Don’t have arrowroot starch? Try these Paleo-friendly alternatives:
- Tapioca flour: Great 1:1 replacement from cassava root.
- Potato starch: Gluten-free and grain-free (check for Paleo compliance).
- Coconut flour: Highly absorbent—use less than arrowroot.
Can I Make Paleo Sesame Chicken in Advance?
Absolutely! Cook the chicken 80% through, store in the fridge for up to 3 days. The sauce can be made ahead too. Reheat and combine when ready to serve—a perfect time-saver for busy weeknights.
Paleo Sesame Chicken – The Recipe
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6
Ingredients
For the Chicken:
- 3 tbsp avocado oil
- 1½ lb boneless, skinless chicken thighs (cut into 1” chunks)
- 2 tsp salt
- ½ tsp white pepper
- ¼ tsp onion powder
- 1 tsp arrowroot starch
- 1 tbsp avocado oil
- 1½ tbsp toasted sesame oil
- ½ tsp red chili flakes
- 1½ tbsp minced garlic
For the Sauce:
- ½ cup coconut aminos
- 5 tbsp coconut sugar
- 1 tbsp tomato paste
- 3 tbsp rice wine vinegar
- 3 tsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp corn starch (optional, check Paleo guidelines)
- 2 tbsp water
Preparation Instructions
- Sauté the Chicken:
Heat a large pan over medium heat for 2–3 minutes. Add 3 tbsp avocado oil.
In a bowl, season the chicken with salt, pepper, onion powder, and arrowroot. Add 1 tbsp oil and mix.
Cook chicken in the hot pan for 5–6 minutes, flipping halfway, until golden brown. Remove and set aside. - Make the Sauce:
Mix coconut aminos, coconut sugar, tomato paste, vinegar, sesame oil, and seeds in a bowl.
In another bowl, mix cornstarch and water (for slurry).
In the same pan, add sesame oil, garlic, and chili flakes. Stir for 1 minute. Pour in half the sauce, cooking for another minute while scraping the pan. - Combine and Finish:
Add chicken back into the pan. Pour the remaining sauce and slurry. Cook for 2 minutes until thickened.
Serve hot with cauliflower rice and sprinkle sesame seeds on top.
