One of the first restaurants that got me into Asian cuisine was P.F. Changs. My favorite meal includes a mix of veggies and protein over rice (or those puffed rice sticks that they offer). It is absolutely delicious, however, sometimes the coating feels too heavy and I feel bloated after eating all of that overly breaded chicken.
Here is my homemade version of Honey Sesame Chicken and Vegetables. Also, instead of rice, this recipe uses cauliflower! I purchased this riced cauliflower at my favorite place to grocery shop, Trader Joes. No need to feel like you are cheating your diet (and you can eat as much as you want).
P.S. Did I mention it’s Gluten Free? Usually soy sauce is made with wheat as well as those yummy sauces in Asian cuisine. Not this time! I happened to come up with an alternative that is healthier and makes your stomach much happier too!
- 1 lb chicken breast tenderloins
- 1 1/2 cup broccoli florets
- 1/2 cup chopped green pepper
- 1/2 cup water chestnuts
- 1/4 cup diced onion
- 1/4 cup gluten free flour
- 1/2 tsp ground pepper
- 1/2 tsp pink Himalayan sea salt
- 2 tbsp coconut oil
- 3 1/2 tbsp honey
- 3 tbsp gluten free soy sauce
- 1/2 tsp garlic
- 1/2 tsp powdered ginger
- 2 tbsp sesame seeds
- 1/2 tsp toasted sesame oil
- 16 oz riced cauliflower
- Place about 1″ of water in a pot and bring to a boil.
- Uncover and steam broccoli for about 5 minutes until tender then drain and set aside/
- Mix together flour, pepper, and salt in a bowl.
- Cut the chicken into small pieces and toss in the flour mixture to form a light coating.
- Heat 1 tbsp of coconut oil in a pan over high.
- Add half of the chicken and cook until it is cooked through and a brown crust forms around the outside.
- Transfer chicken to a plate to cook the other half with another tbsp of coconut oil.
- Combine honey, soy sauce, ginger, garlic, and sesame seeds in another bowl.
- Pour into the skillet and reduce slightly by cooking for about a minute.
- Return the chicken to the skillet and toss until coated in the sauce and the sauce is thickened.
- Add the broccoli, green pepper, onions, and water chestnuts to the skillet and toss to coat.
- Heat riced cauliflower in a small pot and pour the toasted sesame oil over it to add flavor.
- This recipe makes about five servings. Take 2/3 cup of the cooked riced cauliflower and put on a plate.
- Separate 1/5 of the chicken and vegetables and place over the cauliflower.
- Take some of the sauce from the bottom of the skillet and drizzle over your meal.
I hope you enjoyed this recipe! I cannot get over how awesome this cauliflower tastes in the place of regular brown or white rice.
Feel free to add some crushed pepper flakes or sriracha sauce for a little bit of a kick!