Description

A fresh and flavorful bowl of sesame chicken glazed in a savory-sweet sauce served over fluffy rice with creamy avocado slices. This 25-minute recipe is perfect for a healthy and satisfying meal.

Ingredients

1/4 cup water

1/4 cup low-sodium gluten-free soy sauce (Crystal® Soy Sauce or San-J Tamari Lite)

1 tablespoon granulated stevia/erythritol blend (Pyure)

1/4 teaspoon red pepper flakes

1 tablespoon sesame seeds (divided)

2 tablespoons avocado oil (divided)

1 pound boneless skinless chicken breasts, cut into one-inch cubes

2 medium green onions, thinly sliced (white and green parts separated)

1 tablespoon fresh ginger, minced

2 cloves garlic, crushed

1/4 teaspoon xanthan gum

1 tablespoon rice vinegar (Heinz White Vinegar or Bragg Apple Cider Vinegar)

1 teaspoon toasted sesame oil

1 ripe avocado, sliced

1 ½ cups cooked jasmine or brown rice

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Instructions

1. Whisk together water, soy sauce, stevia blend, red pepper flakes, and 2 teaspoons sesame seeds. Reserve the remaining 1 teaspoon sesame seeds for garnish.

2. Heat 1 tablespoon avocado oil in a skillet over medium-high heat. Add the cubed chicken, spread out evenly, and cook until browned on all sides. Lower heat to medium-low and cook through. Remove and set aside.

3. In the same skillet, add the remaining avocado oil, white parts of the green onions, and minced ginger. Sauté until fragrant. Add garlic and xanthan gum, stirring constantly for 30 seconds.

4. Pour in rice vinegar to deglaze the pan, scraping up browned bits. Once reduced, stir in the soy sauce mixture. Simmer until slightly thickened and glossy.

5. Return chicken to the skillet and coat with sauce. Stir in toasted sesame oil and the green parts of the onions. Sprinkle with the remaining sesame seeds.

6. Serve over cooked rice and top with fresh avocado slices. Add a drizzle of hot sauce or a sprinkle of sesame seeds for extra flavor.

Notes

Use freshly sliced avocado for the best texture and flavor.

For extra crunch, top with toasted sesame seeds or roasted cashews.

Add a squeeze of lime juice for brightness and balance.

Keeps well refrigerated for up to 4 days. Reheat chicken gently and add avocado fresh before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian, Low-Carb