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Missing Chinese takeout while on a low carb diet? This Easy Keto Sesame Chicken recipe really scratches that itch! Make it with or without batter.
Today’s new recipe is an easy dinner that the whole family will love - low carb sesame chicken!
Ever since going on a ketogenic diet, cravings for Chinese restaurant takeout have been ROUGH. It can be such a great comfort food, and SO easily accessible, it can be easy to cave in.
Good news: This keto chicken recipe is a great way to get the classic sesame flavor of restaurant sesame chicken, with just a tiny fraction of the carbs.
It’s definitely become one of our favorite recipes, and it makes it easy to forgo ordering takeout when the craving hits. It’s actually faster to make, than it would be to get delivered, too!
Assuming you’re making the recipe as-is (not deep frying it), this is a healthy meal that reheats well - and could become one of your favorite ways to meal prep.
This keto recipe is deceptively low in sugar content: of the 25 grams of total carbs per serving, 11.5 come from erythritol.
Add that to the 6 grams of fiber, and you're deducting 17.5 grams from the 25 grams per serving, for a total of 7.5 net carbs per serving.
A great recipe for anyone on a keto diet, or just reducing their sugar consumption to help them meet their other health goals.
*****
Eventually I’ll get more stir-fry recipes posted. Maybe a keto General Tso’s Chicken recipe will be next.
What keto Chinese food recipe would YOU like to see?
Battered and Deep Fried Sesame Chicken
Looking for the battered and fried keto chicken recipe version? Follow the battering recipe and deep frying instructions for my Keto Orange Chicken, but use this low carb sesame chicken recipe for the sauce.
Sesame Chicken Ingredients
This recipe is made mostly from simple, easy-to-find, real food ingredients. As always, I have some notes and possible substitutions for you:
Sugar Free Sesame Sauce
Brown Sugar Substitute - I use Swerve Brown Sugar Substitute. This is a key ingredient, I don’t recommend subbing for anything other than a different brand of brown sugar sub.
Chicken Broth - You can use store bought or homemade, just check the ingredients and nutrition on store bought.If you’re making a vegetarian version, you can swap this for a vegetable broth
Soy Sauce - I use gluten-free soy sauce, as regular soy sauce is made with wheat. You can use coconut aminos / liquid aminos in place of soy sauce.
Rice Vinegar - You can use apple cider vinegar or rice wine vinegar if you want to.
Chicken: I use boneless skinless chicken breast, but you can use boneless, skinless chicken thighs if you prefer.
Broccoli: I use fresh broccoli, cut into small florets. If you’d prefer a different veggie, green beans or baby bok choy work well.
Easy Sesame Chicken
The full recipe follows - in the recipe card at the end of this post - but here is the pictorial walkthrough of the basic steps, with some additional information and tips
In a small bowl, whisk together brown sugar substitute, xanthan gum, and crushed pepper flakes.
Note: Make sure the xanthan gum is well distributed in the mixture, to prevent clumping in the sauce. The additional ingredients prevent the xanthan from binding to itself in clumps.
Add this mixture to a medium saucepan, along with remaining sauce ingredients. Whisk until smooth.
Bring to a simmer over medium heat until it thickens slightly. Remove from heat, set aside while you cook the chicken.
Cut the chicken into thin slices, or 1-inch pieces - whichever you prefer. Season with a little salt and black pepper.
In a large skillet or nonstick pan, saute chicken pieces in olive oil over medium-high heat until browned on all sides.
Note: You can use toasted sesame oil for additional flavour, or swap the olive oil for avocado oil or vegetable oil if you want to.
Add broccoli to the pan, continue cooking until broccoli is heated through and chicken is fully cooked.
Add sauce to the pan of cooked chicken. Heat just enough to warm the sauce.
Serve immediately, sprinkled with sesame seeds.
Sometimes I’ll garnish with some sliced green onions, as well
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
What to Serve Keto Sesame Chicken With
We generally serve this dish with a side of cauliflower rice, or on a bed of it.
If you’re more into noodles, this goes well with shirataki noodles. I recommend rinsing them for 2 minuts, drying them well, then frying them in a dry pan before serving.
If you’re more for serving it IN something, than ON something, you can skip the fake starch and use a slotted spoon to serve this low carb sesame chicken in lettuce wraps.
Note:
If you’re not someone who likes to have certain foods touching, you can leave the broccoli out of the sesame chicken preparation, and serve it with a side of steamed broccoli if you’d like.
More Asian & Asian Fusion Keto Recipes
Craving Chinese take out, a Vietnamese dish, or sushi? Try some of these low carb chinese food recipes - and more!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment!
In a small bowl, whisk together brown sugar substitute, xanthan gum, and crushed pepper flakes. Make sure the xanthan gum is well distributed in the mixture, to prevent clumping in the sauce.
Add this mixture to a medium saucepan, along with remaining sauce ingredients. Whisk until smooth.
Heat over medium, simmer until it thickens slightly. Remove from heat, set aside while you cook the chicken.
Chicken
In a large nonstick pan, saute chicken in olive oil until browned on all sides.
Add broccoli to the pan, continue cooking until broccoli is heated through and chicken is fully cooked.
Add sauce to the pan, allow to heat through.
Serve immediately, sprinkled generously with sesame seeds.
Notes
11.5 grams of carbs per serving come from erythritol. Add that to the 6 grams of fiber, and you're deducing 17.5 grams from the 25 grams per serving, for a total of 7.5 net grams of carbs per serving.This is assuming you're not battering and frying the chicken.
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