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.
• 4 skinless 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.
• 1/4 cup Sesame Seeds.
• 2 tbsp Coconut Aminos or Tamari.
• 2 tbsp Roasted Sesame Seed Oil.(See comments section below for reason.)
• 1 2-3 tbsp virgin Coconut Oil.
• Salt and crushed Black Pepper (to taste).
Heat up a dry frying pan and roast the sesame seeds until they start to take on a light brown color and the kitchen is filled with a wonderful, nutty, aroma.
Put them in a bowl and set aside.
Add the coconut oil to the pan, and fry the chicken with salt and pepper until it’s got a bit of color.
Add the onions and garlic, and keep frying until the onions have softened, then stir in the coconut aminos/tamari and sesame seed oil.
Finally 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.
Put it in bowls, sprinkle the roasted sesame seeds you left on top, serve and enjoy!