This keto sesame chicken features succulent chicken pieces coated in a delicious sweet-and-savory sauce. This easy weeknight recipe is ready in under 30 minutes.
Most stir-fry recipes are easy (this Korean beef recipe is a good example). After prepping the veggies and mixing the sauce, the cooking itself is a matter of minutes. This recipe is even easier because there's hardly any prep work. You simply mix the sauce, cook the chicken, then add the sauce and cook until it thickens. The chicken comes out juicy and flavorful!
Ingredients
Like most stir-fry recipes, the list of ingredients may seem daunting. But it's quick to gather, and the cooking itself happens fast. See the recipe card for exact measurements. Here are my comments on some of the ingredients.
For the sauce:
- Unsweetened ketchup: The Primal Kitchen brand is good.
- Honey: I use sugar-free honey.
- Cornstarch: It helps thicken the sauce and doesn't add many carbs per serving. However, do feel free to use a keto alternative such as konjac flour (use the package directions for converting).
For the chicken:
- Boneless, skinless chicken breasts: I cut them into 1-inch pieces. Sometimes, I use boneless, skinless chicken thighs instead of chicken breast. They work well in this recipe and are, in fact, juicier than chicken breast.
Topping:
- Toasted sesame oil: This is a must. It adds TONS of flavor to this dish. I usually use the 365 by Whole Foods Market brand.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the sauce ingredients and set aside.
Season the chicken pieces with salt and pepper, and cook them until they are cooked through. Add the sauce. Reduce the heat and keep cooking and stirring until the sauce thickens and the chicken is well-coated.
Transfer the chicken to a serving platter. Drizzle it with toasted sesame oil, sprinkle with sesame seeds and sliced green onions, and serve.
Recipe Tips
- Instead of mixing the garlic and ginger into the sauce, you can add them to the skillet when the chicken is fully cooked and saute them for 30 seconds. This will help them release their flavor and aroma into the dish.
- Add veggies: Cook the chicken. Remove it from the pan and cover to keep it warm. Add more oil and very briefly cook bite-size vegetable pieces such as broccoli florets. Make sure they remain tender-crisp. Add the chicken back, then proceed with adding the sauce.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them in the microwave, covered, at 50% power. You can also freeze individual portions for up to three months.
Serving Suggestions
Keto sesame chicken is great all on its own with a simple side of a vegetable such as sautéed green beans, sautéed spinach, or steamed asparagus.
It's also good when served over cauliflower rice or zucchini noodles (omit the parmesan). If you can handle shirataki, shirataki sesame noodles are another good option.
Sometimes, I line our plates with raw baby spinach leaves, ladle the chicken on top, and then the spinach gets lightly cooked by the sauce. Perfect!
Recipe Card
Keto Sesame Chicken Recipe
Video
Ingredients
For the sauce
- ¼ cup reduced-sodium soy sauce - or a gluten-free alternative
- ¼ cup unsweetened ketchup
- 1 tablespoon sugar-free honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon garlic - minced
- 1 teaspoon ginger root - minced
For the chicken
- 2 tablespoons avocado oil
- 1 ½ pound boneless skinless chicken breasts - cut into 1-inch pieces
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
Topping
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons green onions - thinly sliced
Instructions
- In a medium bowl, whisk together the sauce ingredients (soy sauce, unsweetened ketchup, honey, rice vinegar, cornstarch, garlic, and ginger). Set aside.
- Cook the chicken: In a large frying pan, heat the avocado oil over medium heat. Season the chicken pieces with salt and pepper. Sauté them on all sides in the hot oil until cooked through, about 7 minutes.
- Give the sauce one more stir and add it to the pan. Reduce the heat to medium-low. Keep cooking and stirring until the sauce thickens and the chicken is well coated, about 2 more minutes.
- Transfer the chicken to a serving platter (lined with cauliflower rice if you wish). Drizzle it with sesame oil and sprinkle it with sesame seeds and sliced green onions. Serve immediately.
Notes
- As an alternative to mixing the garlic and ginger into the sauce, you can add them to the skillet when the chicken is fully cooked and sauté them for 30 seconds. This will help them release their flavor and aroma into the dish.
- The cornstarch helps thicken the sauce and doesn't add many carbs per serving. However, feel free to use a keto alternative such as konjac flour (use the package directions for converting).
- You can use boneless, skinless chicken thighs instead of chicken breast. They work well in this recipe and are, in fact, juicier than chicken breast.
- You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them in the microwave, covered, at 50% power. You can also freeze individual portions for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
