Ingredients

• 1 tablespoon sunflower or refined coconut oil
• 2 pounds ground chicken
• 1 teaspoon kosher salt
• 6 cloves garlic, minced
• 2 tablespoons grated ginger (or ginger paste)
• 1-2 tablespoons chili garlic sauce
• 3/4 cup brown sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup toasted sesame oil
• 1 1/4 cups low-sodium chicken broth or stock (plus an additional 1/4 cup, separated)
• 2 tablespoons cornstarch
• 2 tablespoons toasted sesame seeds
• 8 green onions, thinly sliced

Instructions

1. Heat the sunflower or coconut oil in a large stainless steel pan or a high-sided cast-iron skillet over medium heat. Add the ground chicken and sprinkle the kosher salt over it. Cook, breaking up the chicken with a spoon, until the chicken turns opaque and is no longer pink.
2. Stir in the minced garlic and grated ginger, raise the heat to medium-high, and cook for about 1 minute until fragrant. Add the chili garlic sauce and brown sugar, cooking for another 30 seconds.
3. In a bowl, whisk together the soy sauce, sesame oil, and 1 1/4 cups chicken stock, then pour it over the chicken mixture. Bring to a simmer.
4. In a small bowl, mix the remaining 1/4 cup chicken stock and cornstarch until smooth. Pour this mixture into the simmering chicken and sauce, stirring vigorously until the sauce thickens. Let it simmer for another 3 minutes, adjusting the thickness by adding extra chicken stock, 1 tablespoon at a time, if needed.
5. Remove the pan from heat and stir in the toasted sesame seeds and green onions.
6. Serve the sesame chicken over rice, in lettuce wraps, or as a topping for salads.

Nutrition