"22 Minute" Sesame Chicken + Broccoli

Are you ready to take the "22 Minute" Sesame Chicken Challenge?

Epicurious chef Rhoda Boone challenged herself to make Sesame Chicken faster than a delivery service could bring it to her door. She clocked in at one minute under the delivery time of 22 minutes. I, on the other hand, doubled the time at 44.

But don’t let that stop you from making the dish! It's so delicious, you'll marvel at how something so easy can taste so good. And it's healthier than ordering out because the meat is lightly sautéed, not deep fried.

Check out the Epicurious video here to see how Rhoda organized her time, and then take your own "22 Minute" Sesame Chicken Challenge. Good luck!

My Paleo Marin Rating: 5 Persimmons

Ingredients:

4-6 cups of chopped broccoli

1/4 cup + 2 tablespoons arrowroot powder
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons kosher salt
1 1/2 to 2 pounds of chicken breasts, boneless and skinless, chopped into 1” pieces

4 tablespoons grapeseed oil, divided

1/4 cup soy sauce (use coconut aminos for Paleo)
1 tablespoon Frank’s Red Pepper Sauce, or Sriracha
1 large clove garlic, grated
1 teaspoon finely grated ginger
1 1/2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds

Toppings: Toasted sesame seeds; chopped green onions

Directions:

1. In a steamer pot, bring 1" of water to a boil. Trim the outer layer of the broccoli stem, and slice into 1/4" pieces. Separate the florets. Cook the broccoli in a steamer basket for 5-6 minutes, just until fork tender.

2. In a large bowl, whisk together the arrowroot powder, pepper and salt. Add the chopped chicken breasts and coat with the mixture.

3. In a large frying pan, heat 2 tablespoons of the oil under medium-high heat. Add 1/2 of the chicken pieces and fry until cooked through, about 6-8 minutes. Set aside, and add the remaining chicken pieces to cook through. Wipe the pan clean of excess oil.

4. In a medium bowl, whisk together the soy sauce or coconut aminos, hot sauce, garlic, ginger, sesame oil and sesame seeds. Pour the sauce in the frying pan, and heat to boiling. Turn down the heat and add the cooked chicken pieces and broccoli. Stir to coat all the ingredients. Taste for seasonings.

5. Place chicken and broccoli in serving bowls, and top with sesame seeds and chopped green onions.

#paleo #chicken #sesame #maindish #dinner #supper #lunch #recipes #Chinese #hotsauce #Epicurious

Recipe adapted from the Epicurious website here.

My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Pomelo & Pomegranate Citrus Salad (Repost)

Seasonal pomelos just appeared in our local market! A pomelo is native to South Asia, and is a delicious cross between an orange and a grapefruit. 

Boost your immunity with this easy fruit salad:

Take 1 pomelo, 1 pink grapefruit, and 2 oranges. Trim top, bottom and sides. Slice segments from membranes.

Place slices and juice in bowls. Sprinkle with pomegranate seeds. Serve, or store in covered container in fridge.

My Paleo Marin Rating: 5 Persimmons*



Recipe adapted from Once Upon a Chef here.

Image from Sky HD Wallpaper website

#paleo #fruit #salad #citrus #pomegranate #vegan #vegetarian #glutenfree #dairyfree #healthyeats #pomelo #tintin #snowy

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost. 

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Mad Max's* RedHot Creamy Deviled Eggs

Deviled eggs that are out of this world! 

The filling is creamy and crunchy, but explodes with flavor when dashes of Frank's RedHot Cayenne Pepper Sauce are added on top. 

Adapted from Bon Appétits post for "The Greatest Deviled Eggs," please enjoy any time as a protein-packed snack or light meal.

My Paleo Marin Rating: 3.8 Persimmons**

Image from Amazon

Ingredients:

8 large eggs

3 tablespoons mayonnaise, preferably Follow My Heart Vegenaise Grapeseed Oil Mayo
3 tablespoons very finely chopped celery
2 tablespoons finely chopped drained pickle relish
2 tablespoons very finely chopped scallion
2 teaspoons yellow mustard
2 teaspoons very finely chopped flat parsley, or cilantro
2 dashes hot sauce, preferably Frank’s RedHot Cayenne Pepper Sauce, Tabasco, or Sriracha  
Kosher salt
Freshly ground pepper

Toppings: Chopped chives, cilantro or parsley; freshly ground pepper; hot sauce

Directions:

1. Add eggs to a large pot and cover with 1” of cold water. Bring to a full boil. Immediately turn down heat to simmer for just 1 minute. Cover, remove from heat, and let sit for 12 minutes. Cool the eggs in cold water. Peel. (Note: or use your favorite way to hard boil eggs.)

2. Cut the eggs in half lengthwise. Put the whites on a serving plate, and set aside. Put the yolks in a large mixing bow; whisk in the cooked egg yolks, mayo, celery, relish, scallion, mustard, hot sauce, cilantro, salt, and pepper. Taste for seasonings.

3. To serve, scoop the filling into the egg whites and add the toppings. Offer the hot sauce on the side. To serve later, put the whites on a plate, wrap with plastic wrap, and put in the fridge. Place the filling in a separate covered bowl in the fridge. Combine when ready to serve.

#paleo #eggs #appetizer #snacks #glutenfree #vegenaise #hotsauce #healthyeats #goodfats #diet #frankshotsauce #madmax #charlizetheron

Recipe adapted from Bon Appétit’s website here.

*Thanks to @CarlizeTheron_ for the follow on Pinterest this week.

**My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Chocolate-Pumpkin Bread (Low Sugar)

How low can you go? That’s the question I always ask when I make a recipe that calls for sugar.

For my taste, a cake doesn’t need more than a 1/2 cup. Coconut sugar has more of a flavor punch than white sugar, and works well in medium to dark color baked goods. If you want to keep a lighter tone, cane sugar works better.

Europeans prefer less sweet in a dessert, often just having fruit. But for those times a baking project is at hand, look for hidden sugars (for example, in the chocolate chips or fruit), and start with cutting the sugar amount called for at least in half.

My Paleo Marin Rating: 3 Persimmons

Ingredients & Instructions:

Follow the New York Times’ cake recipe here for “Chocolate-Pumpkin Layer Cake,” substituting 1/2 cup of coconut sugar for the 1 1/2 cups of white sugar. Bake in mini loaf pans until loaves are brown on top and a skewer comes out clean.

Mini-loaf pans from Amazon here

#paleo #chocolate #pumpkin #bread #quickbread #dessert #pecans

My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.