SESAME CHICKEN with VEGGIE LoMEIN Recipe

No one will believe this Sesame Chicken and Veggie LoMein is GLUTEN-FREE! This dish is incredible and shows that you don’t need refined sugar or gluten to pack in all that flavor! Enjoy! – Sues

Gluten Free Sesame Chicken with Veggie LoMein

Recipe by, March 2025 Featured Chef, Sues Herrlein | FoodSocial

US Wellness Meats Shopping List: 

Pastured Chicken Breast

Sunny Acres Raw Honey

SESAME CHICKEN INGREDIENTS

• 3 Chicken Breasts Cut into Chunks
• 3 Eggs Beaten
• 1/2 Cup Paleo Flour, I use Bob’s Redmill
• 1/2 Cup Arrowroot
• ½ Teaspoon Himalayan Pink Salt
• Avocado Oil for Frying
• 1 Teaspoon Minced Garlic
• 1/4 Cup Honey
• 1/3 Cup Coconut Aminos
• 1/2 Cup No Sugar Added Ketchup
• 3 Tablespoons Coconut Sugar
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Toasted Sesame Oil
• 2 Tablespoons Sesame Seeds, for Garnish
• 2 Tablespoons Sliced Green Onions, for Garnish

SESAME CHICKEN ASSEMBLY

1. Add the flour, arrowroot, and Himalayan pink salt to a large Ziplock baggie. Close the baggie and mix the ingredients together by shaking the baggie. 
2. Add the chicken to the baggie. Close the baggie and shake until all of the chicken is evenly coated with the flour mixture.  Set aside.
3. In a medium-sized skillet, add the avocado oil until it’s about ¼” deep. Start heating the oil at medium-high heat. 
4. In a small saucepan, add garlic, honey, coconut aminos, ketchup, coconut sugar, vinegar, and sesame oil. Whisk until fully combined.
5. Cook the sauce on low and simmer while frying the chicken.
6. Preheat the oven to 325F.
7. Whisk together the 3 eggs in a medium-sized bowl.
8. Working in batches, add the chicken to the eggs and evenly coat.
9. Once the AVO is very hot, you can start frying the chicken.
10. Transfer the chicken to the skillet and pan-fry on both sides until golden brown.
11. The oil should start to become very bubbly when you add the chicken. That’s how you’ll know that it’s hot enough. 
12. When the chicken is golden brown, transfer it to a large baking dish.
13. Evenly Pour ¾ of the sauce over the chicken and bake for 60 minutes.
14. After 45 minutes of baking, pour the remaining sauce over the chicken and stir. Cook for the remaining 15 minutes.
15. Plate the chicken and top with the sesame seeds and green onions.
16. ENJOY!

VEGGIE LoMEIN INGREDIENTS

• 1 Cup Snow Peas, Cut in Half
• 1 Cup Carrots, Thinly Sliced
• 2 Cloves Garlic, Minced
• 2 Tablespoons Avocado Oil
• ¼ Cup Coconut Aminos
• 1 Tablespoon Toasted Sesame Oil
• 3 Tablespoons Green Onions, Diced
• ½ Tablespoon Sriracha
• Handful of Cilantro, Chopped
• ¼ Teaspoon Himalayan Pink Salt
• 8oz Brown Rice Capellini Pasta, Cooked

VEGGIE LoMEIN ASSEMBLY

1. In a medium-sized skillet, add the avocado oil, peas, carrots, and garlic.
2. Sauté on medium-low heat until the veggies have slightly softened, about 3-4 minutes.
3. Add the coconut aminos, sesame oil, green onions, sriracha, and salt. Stir and sauté for a minute or so. 
4. Add in the noodles and cilantro. Stir until the sauce has completely coated all of the noodles. 
5. ENJOY!

We’re absolutely hooked on Sues’ Sesame Chicken with Veggie Lo Mein! It’s the perfect balance of savory, sweet, and a little bit of crunch, making it a family favorite in no time. Want more tasty creations like this? Head over to our Discover Blog for even more recipes and tips from Susan and our other Featured Chefs!

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