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.
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.
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.
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.