Grilled Sesame Chicken Skewers with Ginger-Scallion Rice

For the Sauce:

• In a bowl, combine the coconut aminos, ketchup, rice vinegar, fish sauce, sesame oil, broth and tapioca startch. Whisk to combine and set aside.
• In a small sauce pan, over medium heat, add the avocado oil. Once hot, add garlic, ginger and red pepper flakes. Cook, stirring, for 2 minutes, being careful not to burn.
• Add the coconut aminos mixture to the sauce pan and stir to combine. Cook, simmering and stirring often, until the sauce thickens, about 4 minutes. Once the sauce has thickened, remove from the heat and set aside to cool.

For the Grilled Sesame Chicken Skewers:

• Cube and place the chicken in a bowl. Season with salt and pepper.
• Once the sauce has cooled, add 1/4 cup to the chicken and let marinade for at least one hour or all day in the fridge, reserving the remaining sauce for serving.
• Preheat grill to medium-high heat (about 400-450 degrees F). When grill is hot, place the skewers on the grill and cook for 7-8 minutes, flipping every 3-4 minutes, until chicken is cooked through and nice grill marks have formed.
• Place cooked chicken skewers on a tray. With the remaining sauce, brush the skewers on all sides.
• Serve alone or with rice. I served mine with my Ginger Scallion Rice (recipe follows). [To keep it Whole30, serve with veggies or cauliflower rice.] Garnish with green onions and sesame seeds. Enjoy!

• Heat oil in a pot with a tight fitting lid over medium heat. Add the garlic, ginger and green onion and cook, stirring, for 2 minutes, until fragrant.
• Add the rice and cook, stirring, until lightly toasted and fragrant, about 4 minutes.
• Add the salt and the broth and stir to combine. Bring rice to a boil. Once boiling, reduce heat to a simmer. Cover with a tight fitting lid and let cook for 15 minutes. Remove from heat and keep covered for an additional 10 minutes. Remove lid and fluff rice with a fork.
• Stir in the remaining green onions and serve immediately.