Keto Sesame Chicken is your favorite chinese restaurant meal for a low carb diet made in your own kitchen! It is a great recipe to make the next time you have the craving for take out and is super easy to make.
This easy dinner is made with real food ingredients and is ready to have on the table in just 20 minutes. It is a quick and easy to make healthy meal that the whole family will love.
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❤️ Why you'll love it
✔️ This homemade chinese food recipe has just 6 grams of net carbs per serving
✔️ It is a delicious meal made right in the comfort of your home!
✔️ It is made with ingredients you probably already have on hand.
🥘 Ingredients
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Boneless skinless chicken thighs or boneless skinless chicken breasts,cut into 1-inch pieces.
Large egg
Cornstarch or Arrowroot powder
Toasted sesame oil, added for sesame flavor
Sugar free maple syrup, takes the place of honey in the original recipe
Brown sugar substitute, adds a deeper flavor
Rice wine vinegar
Sugar free ketchup
🔪 Instructions
- Place the egg and cornstarch in a large bowl and whisk until foamy. Transfer the chicken pieces to the egg mixture and toss to coat. Set aside.
- In a medium bowl, whisk together the soy sauce, sesame oil, syrup, brown sugar substitute, rice wine vinegar, garlic cloves, and ketchup. Set aside.
- Heat the olive oil in a large skillet over medium high heat until hot. Remove the chicken pieces from the egg mixture using a slotted spoon, allowing the excess batter to drip off.
- Place the chicken in the skillet and cook over medium-high heat for 7 minutes, stirring often, until chicken is browned and cooked thru. Transfer the cooked chicken from the skillet to a bowl and set aside.
- Pour the sesame sauce into the hot skillet and whisk, making sure to scrape up any browned bits of chicken cooked onto the bottom of the skillet. Bring to a boil and simmer for 3 minutes, or until the sauce has reduced and thickened.
- Return the chicken to the skillet and toss to coat with the sauce. Sprinkle with the toasted sesame seeds prior to serving.
🥄 Equipment
Large skillet
Mixing bowls
Wooden Spoon
Spatula
Measuring cups
Measuring spoons
🥫Storage
Store any leftovers in an airtight container in the fridge up to 4 days.
📖 Variations
Substitute coconut aminos or liquid aminos for the regular soy sauce
Avocado oil can be substituted for the olive oil
Spice the sauce up with 1 teaspoons red pepper flakes and sprinkle with green onions before serving.
Use 1 teaspoon garlic powder in place of the cloves.
💭 Tips
Check the rice wine vinegar bottle before buying. It should be unseasoned rice vinegar with zero carbs. If it is seasoned rice vinegar, it likely has sugar in it.
📚 Related Recipes
This Keto Pork Fried Rice is another great make at home take out recipe.
Honey Sesame Chicken is battered and fried chicken pieces in a honey sesame sauce.
🍽 Serve with...
Serve this Keto Sesame Chicken with in lettuce wraps or over shirataki noodles or with a side of cauliflower rice, green beans, or broccoli.
🏫 The last word
I used cornstarch in this recipe because it is the best way to coat the chicken before frying. One tablespoon has 3 net carbs and between 6 servings, that makes it only ½ carb from cornstarch per serving.
Cornstarch is not considered keto. However, there is so little in the recipe that I have no problem using it. If cornstarch does kick you out of ketosis, I recommend substituting Xanthan gum.
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📖 Recipe
Keto Sesame Chicken
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the chicken
- 1.5 pounds boneless skinless chicken thighs , cut into bite sized pieces
- 1 large eggs , whisked
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
For the sauce
- 3 tabelspoons soy sauce
- ¼ cup sugar free maple syrup
- 2 tablespoons golden monkfruit
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil , optional
- 2 cloves garlic minced
- ¼ cup sugar free ketchup
- 2 tablespoons toasted sesame seeds
Instructions
- Place the egg and cornstarch in a large bowl and whisk until foamy. Transfer the chicken pieces to the egg mixture and toss to coat. Set aside.
- In a medium bowl, whisk together the soy sauce, sesame oil, syrup, brown sugar substitute, rice wine vinegar, garlic cloves, and ketchup. Set aside.
- Heat the olive oil in a large skillet over medium high heat until hot. Remove the chicken pieces from the egg mixture using a slotted spoon, allowing the excess batter to drip off.
- Place the chicken in the skillet and cook over medium-high heat for 7 minutes, stirring often, until chicken is browned and cooked thru. Transfer the cooked chicken from the skillet to a bowl and set aside.
- Pour the sesame sauce into the hot skillet and whisk, making sure to scrape up any browned bits of chicken cooked onto the bottom of the skillet. Bring to a boil and simmer for 3 minutes, or until the sauce has reduced and thickened.
- Return the chicken to the skillet and toss to coat with the sauce. Sprinkle with the toasted sesame seeds prior to serving.
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