Better-Than-Takeout Sesame Chicken: Gluten-Free & Protein-Packed

👩‍🍳 Instructions

1. 1

   Start cooking your rice according to package directions. Typically, combine 1 cup rice with 1.5-2 cups water, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
2. 2

   While rice cooks, pat chicken pieces dry with paper towels. In a medium bowl, whisk together gluten-free tamari, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha for the sauce (set aside).
3. 3

   Toss the dried chicken pieces with 2 tablespoons arrowroot starch, salt, and pepper until lightly coated.
4. 4

   Heat avocado or olive oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if necessary) and sear for 3-4 minutes per side, until golden and cooked through. Remove chicken from skillet and set aside.
5. 5

   Add about an inch of water to a pot, place a steamer basket inside, and bring to a boil. Add trimmed green beans, cover, and steam for 3-5 minutes until crisp-tender. Drain and set aside.
6. 6

   Reduce heat to medium in the same skillet. Pour in the prepared sesame sauce. Bring to a gentle simmer, stirring frequently, for 1-2 minutes.
7. 7

   Re-whisk the arrowroot slurry and slowly pour into the simmering sauce, whisking constantly until the sauce thickens to a glossy glaze.
8. 8

   Return the cooked chicken to the pan, toss to coat. Stir in the steamed green beans, warming through.
9. 9

   Serve immediately over cooked rice, garnished with sesame seeds and sliced green onions.