Sticky Sesame Chicken Salad
Author: Alexa Schirm
Serves: 6
- 2 lbs chicken tenders, trimmed of excess fat
- ¼ cup tapioca starch
- 2 Tbsp coconut oil
- ½ cup Tamari sauce
- 2 tsp rice vinegar
- 2 cloves garlic, minced
- 2 Tsp sesame oil
- 3-4 Tbsp honey
- 2 tsp hot sauce
- ½ tsp ground ginger
- ¾ tsp cinnamon
- ¼ tsp cloves
- 1 tsp red wine vinegar
- 2 tsp sesame seeds
- Salad:
- Chopped kale, green and red cabbage
- Green onions, sliced
- Red & Orange Bell Pepper, cut into matchsticks
- Cilantro
- Sunflower seeds
- In a small saucepan add tamari sauce, rice vinegar, minced garlic, sesame oil, honey, hot sauce, ginger, cinnamon, cloves and red wine vinegar.
- Heat over medium heat until reduced and thickened.
- Meanwhile, trim chicken and cut into tenders (if not already done).
- Heat a large skillet over medium heat and add coconut oil.
- Coat chicken on both sides with tapioca starch and place in hot skillet.
- Cook until golden brown 3-5 minutes and flip, repeat until chicken is cooked through.
- Remove and place on a plate and coat with sauce and sprinkle with sesame seeds.
- Add salad ingredients to a bowl, cabbage & kale mixture, red peppers, green onions and sunflower seeds. Top with chicken and additional sauce.
Recipe by Simple Roots at https://simplerootswellness.com/sticky-sesame-chicken-salad/
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