Honey Sesame Chicken (Paleo

• Gluten free

• Meat

  • 2 lbs Ground chicken

• Produce

  • 1/4 tsp Ginger

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 1 tbsp Fish sauce
  • 1/4 cup Honey
  • 2 tsp Tamari

• Baking & Spices

  • 1 tbsp Arrowroot starch
  • 1/2 tsp Baking soda
  • 1 dash Black pepper
  • 1 tsp Coconut palm sugar
  • 1/2 tsp Salt
  • 1/2 tsp Sea salt
  • 2 tsp Sesame seeds
  • 1/4 cup Tapioca starch
  • 3/4 tsp White pepper

• Beer, Wine & Liquor

  • 1 tbsp Chinese cooking wine

• Liquids

  • 1 tbsp Water

Found on jaysbakingmecrazy.com

Description

Ingredients

• 1 cup chicken broth
• 1/4 cup honey
• 1 tablespoon Chinese cooking wine
• 1 teaspoon tamari (I used coconut aminos)
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper
• dash of black pepper
• 2 pounds ground chicken
• 1/4 cup tapioca starch
• 1 tablespoon fish sauce
• 1 teaspoon tamari (I used coconut aminos)
• 1 teaspoon coconut palm sugar
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ginger
• 2 teaspoons sesame seeds, divided
• 1 tablespoon arrowroot starch
• 1 tablespoon cold water

Directions

• In a saucepan, combine broth, honey, wine, tamari, salt and pepper. Bring to a boil over medium heat. Reduce the heat to low and simmer gently allowing the flavors to marry while you prepare the chicken.
• In a mixing bowl, combine the ground chicken, tapioca starch, fish sauce, tamari, palm sugar, pepper, salt, baking soda, and ginger. Mix with hands and then transfer to a food processor and pulse until mixture is a tacky paste. With wet hand, form into 40 balls. (I found the easiest way to do that is with a small cookie scoop.)
• You can either pan-fry the meatballs in batches over medium heat or grill them over direct medium-high heat. If pan frying, put the cooked chicken in a warm (200°) oven while you make the other batches.
• Once the chicken meatballs are cooked, stir together the arrowroot starch and cold water to create a slurry, then stir half of the slurry into the sauce. Increase the heat to medium, bring to a simmer, and cook until thickened, about 2 minutes, adding more slurry if needed. Taste and add salt if needed, then stir in half of the sesame seeds.
• In a mixing bowl, toss the chicken meatballs with the sauce and transfer to a serving dish. Sprinkle the remaining sesame seeds over the chicken and serve.