I am as of now, unashamedly and proudly, completely beguiled by this Honey Sriracha Sesame Cauliflower and Chicken. You feel that title is a significant piece? Simply WAIT until you taste this ish. It's tastebud/staggering, shake your-socks-off, "omg what the hell did I simply EAT I absolutely never need it to end" stunning.

Growing up, my family constantly used to arrange takeout from this modest little mother and-pop takeout Chinese café in our town. That I would dependably get in transit home from swim practice, clearly, on the grounds that I knew and thought sooo much about post-exercise sustenance by then. LOL NOT.

Anyway, we generally got something very similar – my Mom the fresh destroyed meat, and my sibling and I would part the sesame chicken. It was SO heroes, and I'd been missing it of late. I'd unearthed a couple of nectar sesame cauliflower plans, and I have a formula for Sesame Chicken Meatballs from Paleo Takeout on the blog, yet I needed to join those two – into a one-pot dinner, that is absolutely simple and can be put together quicker than takeout could get to your home, and is much MORE tasty than takeout sustenance, without all the additional garbage.


Also try our recipe : Instant Pot Healthy Chicken Pot Pie Soup #healthy #diet


  • 1.5 lbs chicken breast, cut into bite-sized pieces
  • 1 head cauliflower, cut into florets
  • 2 Tbsp coconut oil, divided
  • ⅔ cup honey
  • ¼ cup coconut aminos
  • 3 Tbsp minced garlic (or 4 garlic cloves, minced)
  • 2-3 Tbsp sriracha (add more depending on how spicy you want it!)
  • 2 tsp minced ginger
  • 2 tsp onion powder
  • ½ cup cold water + 2 Tbsp arrowroot flour
  • 2 Tbsp sesame seeds, plus more for garnish
  • 1 tsp sea salt, divided
  • ½ tsp fresh ground black pepper

For garnish

  • Sesame seeds
  • Chopped Scallions, for garnish


  1. Preheat the oven to 400 F and line a baking sheet with parchment paper. Toss the cauliflower florets with 1 Tbsp melted coconut oil and sprinkle with ¼ tsp sea salt.
  2. Roast cauliflower for 25, then cool for about 10 mins (otherwise it will thin out the sauce too much).
  3. Meanwhile, pat the chicken dry and season with a pinch (about ¼ tsp) of salt and pepper. Heat a large skillet with the remaining 1 Tbsp coconut oil. Once hot, add the chicken pieces, and cook, turning every few minutes, until cooked through. This should take about 6-7 minutes. Remove the chicken from the heat.
  4. Next, make the sauce on the stove while the cauliflower is still roasting: combine the honey, garlic, ginger, onion powder, coconut aminos, and sriracha in a small saucepan and bring to a boil, then lower the heat to a simmer. Stir often.
  5. While the sauce is simmering, make a slurry with the water and arrowroot flour. In a small bowl, whisk the water as your pour the arrowroot in, until it’s completely dissolved. Then, keep whisking while you stir the slurry into the sauce on the stove. Raise the heat and bring to a boil again, then lower the heat and cook until it thickens to your liking.
  6. Take the sauce off the heat and allow to cool for a few minutes (while the cauliflower is cooling). The sauce will thicken as it cools.
  7. In a large bowl, stir together the roasted cauliflower, cooked chicken, remaining ½ tsp sea salt, and sauce. Taste, and add more sriracha if you’d like it hotter! Garnish with sesame seeds and chopped scallions.

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