- 2 tablespoons extra virgin olive oil
- 2 pounds boneless skinless chicken thighs
- 1/4 cup arrowroot powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 15 ounce can tomato sauce
- 1/4 cup – 1/3 cup raw honey
- 2 tablespoons rice vinegar
- 1/4 cup coconut aminos
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 tablespoons sesame seeds
- Cut the chicken thighs into bite-sized, 2-inch chunks and add to a medium bowl. Add the arrowroot flour, salt, and pepper, and toss to coat each piece of chicken in the flour.
- In a separate bowl, whisk together the tomato sauce, honey, rice vinegar, coconut aminos, ginger, and garlic until smooth. Taste the sauce to see if it’s sweet enough for you – if not, add additional honey a tablespoon at a time until it reaches your desired level of sweetness. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet, browning on each side for about 2 minutes. Work in batches if necessary—they won’t brown properly if you pack ‘em in there too tightly.
- Once all the chicken is browned, return to the skillet. Pour the sauce mixture into the skillet and stir to coat the chicken. Bring the sauce to a boil and let it cook until thickened, about 10 minutes or longer based on your preference. Add the sesame seeds and stir to coat.
- Serve over white rice or cauliflower rice. Garnish with extra sesame seeds or sliced green onions, if desired.
Be sure to taste the sauce before adding it to the chicken and adjust to your tastes! My spouse and I are pretty sensitive to sweetness, so we start off with 1/4 cup honey, but others may prefer 1/3 cup honey.
Keywords: Honey Sesame Chicken, paleo honey sesame chicken