Chicken Wok With Romaine And Roasted Sesame

Chicken_Romaine_Wok.jpg
This is a flavorful, quickly cooked dish with strong Asian influences. Perfect for when you’re in a hurry and feel like ordering Chinese take-away…it really doesn’t take much longer time to cook it than to make the order and pick it up / have it delivered (plus you know every single ingredient and it’s quality)! ;)

Maybe it’s blasphemy to the Chinese cuisine to call this dish a “wok” (as it’s rather fried in a regular pan than woked in a…wok), but I think it better describes the type of dish than anything else.

Wok_With_Chicken_And_Romaine.jpg

Chicken Wok With Romaine And Roasted Sesame

Serves4
Prep time10 minutes
Cook time20 minutes
Total time30 minutes
Compliance Paleo, Primal, Whole30
Meal type Lunch, Main Dish
Main ingredient Chicken/Poultry
A flavorful, quickly cooked dish with strong Asian influences!

What you need:

  • 4 chicken breasts (cut into bite size pieces)
  • 2 onions (cut in halves then thinly sliced)
  • 1 head romaine lettuce (cut into stripes)
  • 3 cloves of garlic (minced)
  • 0.25 cup (0.5 dl) sesame seeds
  • 2 tablespoons coconut aminos or tamari
  • 2-3 tablespoons coconut oil
  • salt (to taste)
  • crushed black pepper (to taste)

What to do:

1Heat up a dry frying pan and roast the sesame seeds until they start to take on a light brown color.
2Put them in a bowl and set aside.
3Add the coconut oil to the pan, and fry the chicken with salt and pepper until it’s got a bit of color.
4Add the onions and garlic, and keep frying until the onions have softened, then stir in the coconut aminos/tamari.
5Finally add the romaine lettuce and most of the roasted sesame seeds, and fry while tossing and mixing until the lettuce has softened and the sesame seeds are evenly attached to all components in the pan.
6Put it in bowls, sprinkle the roasted sesame seeds you left on top, serve and enjoy!

Notes:

For Whole30 compliance, use coconut aminos.

 

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7 Comments

  1. I will bust out my wok for this one! It just sits up in a cupboard collecting dust anyways…I might even wash it first.

    • Haha, that’s great to hear! :)

      One note though…I’m currently reading Practical Paleo (awesome book btw!), and learnt some on sesame seed oil. Only cold pressed is recommended, but is an unstable (oxidize easily) fat, and thereby should not be used for cooking. (A drizzle of cold pressed sesame seed oil post cooking is fine though).
      I asked Diane about roasted sesame seeds, and they’re less likely to oxidize while whole, so that’s fine “but shouldn’t be over done”. (I interpret it as she’s referring to the actual roasting, rather than the consumption, when she says to not over do it…)

      Post cooking cold pressed sesame seed oil won’t do much for the flavor of this dish, but the roasted seeds will provide plenty enough of flavor, so maybe you want to skip the sesame seed oil completely and double the amount of coconut oil instead.
      …just thought I should let you know.

      (I have update the recipe accordingly.)

      Would be really happy to know how it turned out! :)

      Take care!

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  5. So I tried it today, with the tweak. Slight changes and remarks – I gave inside only one big white onion, three spoons of Tamari and can confirm, two will be better to have nicer taste. Otherwise thank you a lot, love the asian fusion in food and this one was really good. Made three portions so girlfriend will have one more at work tomorrow. Keep it up!

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