This recipe for low carb sesame chicken will squash your cravings for Chinese take-out and you’ll love how easy and quick it is to make!
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Chinese food is my absolute favorite. Let’s be clear, I am not talking about actual Chinese food, I am talking about the cheap, Americanized Chinese food. It’s my junk food of choice and probably the food I have missed the most since I transitioned to a keto diet.
Up until now, that is 🙂
How to make Low Carb Sesame Chicken
In a traditional sesame chicken dish, the chicken is fried in a tempura-style batter, saturated in a sweet sauce, then heavily sprinkled with sesame seeds.
I opted not to fry the chicken in this keto-friendly version. After testing the recipe both ways, I honestly didn’t think that the extra time and effort was worth it. The flavor is so good even without battering and frying the chicken that I felt it wasn’t needed.
This makes the recipe considerably easier which is a huge bonus. Simply cook the sliced chicken breast (or thighs), add the ingredients for the sauce, then let it all simmer down. One pan, and about 30 minutes and it’s done!
Tips and Ingredient Substitutions:
- You can use boneless skinless chicken breast or thighs. Whichever you choose, I recommend slicing them as thinly as possible. This not only speeds up the cooking process but it also ensures that every bite will be packed with flavor from the sauce.
- The easiest way to slice the chicken thinly is to do so when the chicken is still a bit frozen.
- You can substitute garlic powder and ground ginger for the fresh, but be sure to adjust the amount as the dried spices are usually more potent than fresh.
- Xanthan gum in this recipe is a substitute for the traditional cornstarch which thickens the sauce. A little goes a long way and too much can make your sauce slimy so be sure to add only the amount called for in the recipe.
- I always serve this sesame chicken with cauliflower fried rice. It’s the perfect combo!
Be sure to check out these other great recipes:
Keto Sesame Chicken
- 2 lb Boneless Skinless Chicken Breast or thighs
- 5 cloves Minced Garlic
- 2 tbsp Ginger Paste or grated ginger
- 2 tbsp Chili Garlic Sauce
- 1/2 cup Brown Sugar Substitute
- 1/2 cup Soy Sauce or soy sauce alternative
- 1/4 cup Sesame Oil
- 1/4 tsp Xanthan Gum optional
- 2 tbsp Avocado Oil or other cooking oil
- 3 tbsp Sesame Seeds divided
- 4 Green Onions Sliced, optional
- Slice the chicken breast (or thighs) into thin strips and set aside.
- In a small bowl combine the garlic, ginger, chili garlic sauce, brown sugar substitute, soy sauce, sesame oil and, xanthan gum. Mix well and set aside.
- Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is no longer pink.
- Next, stir in the garlic mixture and reduce the heat to medium-low. Simmer uncovered for 8-10 minutes, stirring frequently until the sauce has thickened and reduced by about 1/2.
- Remove from the heat and stir in 2 tbsp of the sesame seeds.
- Serve topped with additional sesame seeds and sliced green onions if desired.