Chicken Wok With Romaine And Roasted Sesame

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.


(Serves 4)

• 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).

How To:
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!


9 thoughts on “Chicken Wok With Romaine And Roasted Sesame

    • Haha, that’s great to hear! :)

      One note though…I’m currently reading Practical Paleo (awesome book btw!), and learnt some on sesame seed oil. Only cold pressed is recommended, but is an unstable (oxidize easily) fat, and thereby should not be used for cooking. (A drizzle of cold pressed sesame seed oil post cooking is fine though).
      I asked Diane about roasted sesame seeds, and they’re less likely to oxidize while whole, so that’s fine “but shouldn’t be over done”. (I interpret it as she’s referring to the actual roasting, rather than the consumption, when she says to not over do it…)

      Post cooking cold pressed sesame seed oil won’t do much for the flavor of this dish, but the roasted seeds will provide plenty enough of flavor, so maybe you want to skip the sesame seed oil completely and double the amount of coconut oil instead.
      …just thought I should let you know.

      (I have update the recipe accordingly.)

      Would be really happy to know how it turned out! :)

      Take care!

  1. Pingback: Recipe and Cooking Techniques: Sesame Roasted Green Beans « Planting The Seeds

  2. Pingback: Fried Shirataki Noodles With Bok Choy And Roasted Sesame | Strictly Paleo…ish!

  3. Pingback: Kuřecí wok s římským salátem a sezamem « Vítejte na blogu od Metly

  4. So I tried it today, with the tweak. Slight changes and remarks – I gave inside only one big white onion, three spoons of Tamari and can confirm, two will be better to have nicer taste. Otherwise thank you a lot, love the asian fusion in food and this one was really good. Made three portions so girlfriend will have one more at work tomorrow. Keep it up!

  5. Pingback: The Ultimate Paleo Chicken Recipes List

  6. Pingback: Ketogenic Chicken Recipes [Paleo, Low Carb, Dairy-Free]

I appreciate your questions, thoughts and comments:

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s