These last couple weeks have been SUPER hectic as we are trying to make our way back to Texas from Michigan. Between house hunting and everything that comes along with that process, finding temporary living, planning our wedding, keeping up with the blog, trying to spend as much time with family and friends before we leave, shipping cars, shipping our dog, flights, packing, looking for a possible new job…. I literally CANNOT wait to be settled into our new home in Texas. It cannot come soon enough.
With everything going on I’ve been sticking to super simple recipes that take only 10-15 minutes and make for some tasty leftovers as well because our time right now is precious.
This chicken recipe is paleo, keto, gluten free, dairy free, and grain free.
And it takes only 10 minutes to prepare!
Honey Sesame Chicken
The inspiration for this recipe came from a bottle of Nature’s Rancher Ginger Teriyaki cooking and grilling sauce I purchased at whole foods.
I loved the taste, but didnt love some of the ingredients so as I do with a lot of store bought packaged items, I make a list of the ingredients and potential substitutes. I do a little experimenting with the new ingredients and most of the time you can’t even tell the difference. In this case in particular, the new honey sesame glaze I created tasted much better than the bottled ginger teriyaki sauce.
The key to this recipe is being able to thicken the sauce/glaze to give it a similar consistency. While they used xanthan gum, I used a tapioca slurry. Tapioca flour is a gluten free, paleo approved flour made from the root vegetable cassava or yucca.
This is the first time I’ve used tapioca to thicken a sauce successfully. Tapioca can be tricky to use because it’s not like other flours.
- used too much tapioca
- cooked it on too high of heat
- added it at the wrong time or
- didnt make the slurry correctly
You can read more about tapioca and other ways to naturally thicken your food here, but these are my basic tips for properly using tapioca as a sauce thickener:
- You only need to use about 1 TBSP tapioca flour for 1 cup of sauce
- Make the slurry by adding equal parts tapioca and water and whisk until there are no longer any clumps
- Add the slurry to whatever you’re thickening at the very end of the cooking process
The sauce only takes a few minutes to make. Because it cooks so quickly, I start by prepping all of the ingredients for the sauce and separating in three separate bowls before I start.
Bowl 1: minced garlic and grated ginger
Bowl 2: honey, rice vinegar, liquid aminos
Bowl 3: Tapioca slurry (tapioca & water)
Honey Sesame Chicken
- 1.5 chicken breasts
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp grated ginger
- 1/4 cup honey
- 1 tbsp rice vinegar
- 1/4 cup liquid aminos
- 1 tbsp tapioca flour
- 1 tbsp water
- sesame seeds
Cut chicken into small pieces. Heat olive oil on medium high heat and add chicken. Salt and pepper chicken. Cook until chicken is completely done and turn off heat.
In a small pot, heat sesame oil on low-medium heat. Once hot, add ginger and garlic and saute for about a minute.
Add honey, rice vinegar, and liquid aminos. Cook and stir for a few more minutes.
Make tapioca slurry by whisking tapioca with water until the mixture is free of any clumps. Add slurry to pot and stir until sauce thickens, 2-3 minutes.
Once sauce thickens, pour over chicken and combine.
Sprinkle with sesame seeds. Eat as is or serve over brown rice.