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Sesame Chicken Skillet

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This recipe is the eighth in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

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Let’s just pretend I didn’t take these pictures on the kitchen floor, at 8pm, in horrible lighting, okay?

After making a 20 minute meal for dinner tonight, and then looking at my less-than-ideal photographs of this Sesame Chicken, I’m reminded how important these quick, healthy dinners are in my life. I love cooking, so on the weekends I usually make more complex recipes, but my weeknights are filled with recipes similar to the ones I’ve been featuring this month. I don’t know what I would do without quick meals – takeout isn’t a great option for anyone eating GF, and most days it isn’t practical to spend an hour or so on dinner!

So, I love this Sesame Chicken from How Sweet It Is. It’s quick. It’s hands off. It’s doesn’t take a lot of effort or brain power to put together. Yay! It’s super delicious, too. I don’t think I’ve ever ordered sesame chicken at a restaurant, so I can’t say how this recipe compares in terms of flavor. But I think you’ll like it. I imagine it’s kid friendly, because it’s the kind of thing I would have liked when I was a kid and I was a super picky eater. So, go make this for your family and then enjoy eating it!

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Sesame Chicken Skillet

Recipe Source: How Sweet It Is (Thanks for the great recipe :))

Ingredients

  • 1 lb. boneless, skinless chicken breasts cut into bite sized pieces
  • 3 T gluten free flour (I’ve successfully used rice flour and the Bob’s Red Mill All Purpose GF flour)
  • 2 T sesame oil, divided
  • 1 t garlic powder (or use a couple cloves of fresh garlic)
  • 1 T Bragg’s Amino Acids (or GF soy sauce)
  • 1 t sugar/stevia blend
  • 1 T distilled white vinegar
  • 1/2 c chicken broth
  • 12 oz frozen green beans

Directions

  1. Preheat the oven to 400° F.
  2. Combine the garlic powder, Bragg’s Amino Acids, sugar/stevia, vinegar, chicken broth, and 1 T sesame oil in a small bowl. Set aside.
  3. Heat the remaining tablespoon of sesame oil in an oven proof skillet over medium high heat. While the oil and skillet are preheating add the chicken and GF flour together in a bowl and toss until the chicken pieces are coated in flour.
  4. When the skillet is warm add the flour coated chicken in one, single layer. Stir after 3 minutes, spread into a single layer again and let cook for another 3 minutes.
  5. Add the already mixed sauce to the skillet, stir gently, and then place the entire skillet in the oven to bake for 15 – 20 minutes, or until chicken is cooked through and reaches a temperature of 165° F.
  6. When the chicken is almost finished, defrost the green beans in the microwave according to package directions (I always get the steam in the bag kind – love it!)
  7. When the chicken is cooked through remove from the oven and stir in the green beans. Sprinkle with the sesame seeds.

Serve this with

  • White or brown rice, or quinoa
  • 2 T sesame seeds
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About Kristin

I have always loved to cook, and have been eating and cooking gluten free since 2007. I aim to make delicious, frugal and healthy meals that will be appealing to GF and non-GF eaters alike!

One response »

  1. Nice! You could also use arrowroot powder or tapioca flour or even potato starch in lieu of GF flour. I find stevia has a bit of an aftertaste like saccharin and I try to avoid refined sugar. When I do Asian cooking and stir-fry, I use honey when sugar is specified. In other cooking, I often use black-strap molasses instead of sugar. Both are less refined and add the desired sweetness.

    Reply

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