SESAME CHICKEN & VEGGIE LoMEIN

SESAME CHICKEN INGREDIENTS

3 Chicken Breasts Cut into Chunks
3 Eggs Beaten
1/2 Cup Paleo Flour, I use Bob’s Redmill
1/2 Cup Arrowroot 

½ Teaspoon Himalayan Pink Salt
Avocado Oil for Frying

1 Teaspoon Minced Garlic
1/4 Cup Honey
1/3 Cup Coconut Aminos
1/2 Cup No Sugar Added Ketchup
3 Tablespoons Coconut Sugar
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Toasted Sesame Oil
2 Tablespoons Sesame Seeds, for Garnish
2 Tablespoons Sliced Green Onions, for Garnish

SESAME CHICKEN ASSEMBLY

1. Add the flour, arrowroot, and himalayan pink salt to a large ziplock baggie.  Close the baggie and mix the ingredients together by shaking the baggie. 
2. Add the chicken to the baggie.  Close the baggie and shake until all of the chicken is evenly coated with the flour mixture.  Set aside.
3. In a medium sized skillet, add the avocado oil until it’s about ¼” deep.  Start heating the oil on medium high heat. 
4. In a small sauce pan add garlic, honey, coconut aminos, ketchup, coconut sugar, vinegar, and sesame oil.  Whisk until fully combined.
5. Cook the sauce on low and simmer while frying the chicken.
6. Preheat the oven to 325F.
7. Whisk together the 3 eggs in a medium sized bowl. 
8. Working in batches, add the chicken to the eggs and evenly coat.
9. Once the AVO is very hot, you can start frying the chicken.
10. Transfer the chicken to the skillet and pan-fry on both sides until golden brown. 
11. When the chicken is golden brown, transfer it to a large baking dish.
12. Evenly Pour ¾ of the sauce over the chicken and bake for 60 minutes.
13. After 45 minutes of baking, pour the remaining sauce over the chicken and stir.  Cook for the remaining 15 minutes.
14. Plate the chicken and top with the sesame seeds and green onions.
15. ENJOY!

VEGGIE LoMEIN INGREDIENTS

1 Cup Snow Peas, Cut in Half

1 Cup Carrots, Thinly Sliced

2 Cloves Garlic, Minced

2 Tablespoons Avocado Oil

¼ Cup Coconut Aminos

1 Tablespoon Toasted Sesame Oil

3 Tablespoons Green Onions, Diced

½ Tablespoon Sriracha

Handful of Cilantro, Chopped

¼ Teaspoon Himalayan Pink Salt

8oz Brown Rice Cavatappi Pasta, Cooked

Veggie LoMein INGREDIENTS ASSEMBLY

1. In a medium sized skillet, add the avocado oil, peas, carrots, and garlic. 
2. Sauté on medium low heat until the veggies have lightly softened, about 3-4 minutes.
3. Add the coconut aminos, sesame oil, green onions, sriracha, and salt.  Stir and sauté for a minute or so. 
4. Add in the noodles and cilantro.  Stir and serve.
5. ENJOY!