Sesame Honey Chicken with Cauliflower Rice

This sticky sesame honey chicken with cauliflower rice is perfect for an easy dinner or lunch. I like the way Asian cuisine uses sweet flavors. I used Instant Pot to cook the chicken instead of wok, and coconut aminos instead of soya sauce and cauliflower instead of rice. You may think now this food is not really Asian, but once you make it and have the chance to taste it, you will see.

Coconut aminos is a perfect substitution for soy sauce, a good quality product has only two ingredients, organic coconut tree sap and mineral rich sea salt. Before we changed to paleo diet, I ate soya sauce, but my stomach was very sensitive to it, and I did not know the reason until I read this: “Many conventional soy sauce manufacturers also utilize a chemical process known as acid hydrolysis that does not incorporate fermentation, so the harmful effects of the soybean are not inactivated.” Fermentation is the key, but they do not have enough time in the mass production.

I like to use my Instant Pot (IP), the meat is very nice soft and stays juicy what is very important. My husband surprised me with the first IP a few years ago. In the first time I rarely used the pressure mode, rather the slow cooker mode but after some tries, I realized how easy and fast it is to cook in it. I highly recommend everyone to get one because it makes the work easier in the kitchen, and it saves time and energy.

Sesame Honey Chicken with Cauliflower Rice

Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings: 2
Author: Andrea


  • Instant Pot


Sesame Honey Chicken

  • 450 gram chicken breast fillet
  • 2 tbsp olive oil
  • 1 medium onion finely cut
  • 2 cloves garlic minced
  • 100 ml coconut aminos
  • 80 ml bio ketchup
  • 80 ml acacia honey
  • 1 tbsp sesame oil
  • 2 pinches chili flakes or more if you like hot
  • 1 tbsp tapioca flour
  • 2 tbsp water
  • 1 tbsp sesame seeds roasted
  • 1 spring onion chopped
  • 1 tsp salt
  • ½ tsp pepper
  • parsley for decoration

Cauliflower Rice

  • 1 medium cauliflower
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper freshly ground
  • 1 tbsp parsley finely cut


  • Dice the chicken breast and season with salt and pepper.
  • Add olive oil, onion and garlic into the Instant Pot’s inner pot and sauté for 2-3 minutes until onion is translucent. Use “Saute” mode.
  • Add chicken breast and sauté together for 1,5 minutes.
  • Add coconut aminos, ketchup and chili flakes to the chicken, stir them and cover with the lid.
  • Cook it on “Pressure” mode, on “high pressure” for 4 minutes.
  • When it’s ready, do a quick pressure release.
  • Pour honey and sesame oil into the inner pot and mix it.
  • Dissolve 1 tbsp tapioca flour in 2 tbsp water and pout it into the pot.
  • Select “Saute” mode again and simmer until sauce thickens.
  • Put cauliflower into the food processor and pulse it for 1-2 minutes until cauliflower looks like rice.
  • Preheat 1 tbsp olive oil in a frying pan. Add cauliflower rice in it, and sauté on medium high heat for 2-3 minutes until is warm then add finely cut parsley and season with salt. Be careful, to not overcook!
  • Place cauliflower rice on serving plate, put honey chicken on top, and sprinkle with sesame seeds and parsley.