Easy Honey Sesame Chicken

GF, DF, SF, PNF

Servings: 4

Prep Time: 1 hr

Cook Time: 30 minutes

This easy weeknight recipe is perfect when you’re craving an anti inflammatory and allergen-friendly Asian-style dish; but at the same time want to still keep it simple, affordable and healthy. If you want to eat it for multiple meals throughout the week, I recommend doubling the recipe so that you can cook once and eat throughout the week on it!

The added bonus of this dish is that it is allergen-friendly for about half of the top 8 most common allergies. Free of gluten, dairy, soy and peanut (not something you can easily find with Asian-inspired dishes!), it truly is an anti-inflammatory dish that will check the box on all of your cravings.

It is also versatile if you are tracking your macronutrients. Making easy swaps like increasing the protein or veggies, or swapping out rice for cauliflower rice can adjust the macros to your desired needs. Win win! So let’s get cooking!


INGREDIENTS

For the chicken & marinade:

  • 2 lb chicken tenderloins, cut into chunks

  • 1c coconut aminos (a gluten- and soy-free alternative to soy sauce)

  • 1/3c rice vinegar

  • 2T sesame oil

  • 2T honey

  • 3 cloves garlic, minced

  • 1/2 tsp salt


For the veggies & rice:

  • 1c long grain white rice (*food swap - for a lower carb option, white rice can be swapped for frozen cauliflower rice)

  • 2 heads of broccoli, cleaned and chopped

  • 1 pkg white mushrooms, cleaned and chopped

  • 1 can baby corn

Optional toppings:

  • Sliced green onion

  • Sesame seeds

  • Chopped cilantro



DIRECTIONS

  1. Prep marinade ingredients and mix together in a large bowl with chopped raw chicken tenderloins.

  2. Add chicken to marinade and allow to sit for 1 hour or longer. Once ready to cook, preheat oven to 375F. 

  3. Pour chicken in a large pan with marinade, and bake uncovered ~20 mins or until chicken is cooked to 165F. 

  4. While the chicken is in oven, prepare rice (or cauliflower rice) according to the package instructions; and steam veggies over the stove.

  5. Once all ingredients are cooked, combine into your favorite bowl or dish. Top with optional toppings and excess marinade from chicken pan & enjoy!

*SERVING TIP: the above servings will feed ~4 adults. If you want it to go further or last for several leftovers throughout the week, double or triple recipe! 

*SERVING TIP: to reduce the carbohydrate load, swap out rice for cauliflower rice.

Katy SpencerComment