Anyone else love Chinese Take-Out, but it doesn’t always love them back?
I enjoy taking my favorite restaurant recipes and making them at home - without the crazy amount of sodium, soy, or MSG. I also like to be in control of the types of oil I use to cook food for my family, because most oils used in restaurant cooking is very inflammatory.*
Sesame Chicken is a super simple sheet pan dinner that can be ready in 20 minutes on a busy weeknight. I marinade the chicken the night before so it is ready to go when we get home. I served it with broccoli and our kids ate rice as well . . . and of course we all used chopsticks!
*Choosing anti inflammatory foods can improve your health, mood, decrease pain, and help break through your bodies resistance to weight loss. Click HERE to sit down for a FREE Wellness Coaching Discovery Session to learn more.
2 large boneless, skinless Chicken Breasts, cut into 1 inch pieces
1/4 cup Coconut Aminos
1 tbs Unseasoned Rice Vinegar
1 tbs Sesame Oil
1 tbs Swerve Granulated Sweetener
1/2 tsp Garlic Powder
1/4 tsp Ground Ginger
2 tbs Black Sesame Seeds
2 tbs Sesame Oil, divided
2 lb Broccoli crowns, cut into bite size pieces
In a large Ziploc bag, combine the ingredients for the marinade. Add the cut up chicken to the bag and allow to marinade for at least 1 hour or up to overnight.
When ready to cook, preheat oven to 425 degrees and line a baking sheet with foil or parchment paper. Drizzle baking sheet with 1 tbs Sesame oil.
Pour chicken onto prepared sheet pan and spread out into a single layer. Cook for 8 minutes.
Toss Broccoli with 1 tbs Sesame Oil and add to pan after 8 minutes. Cook an additional 8 minutes or until chicken is cooked through.
Remove from oven and serve hot with chicken over broccoli, with traditional sticky rice, or cauliflower rice.