Sticky Sesame Chicken (Keto | Low Carb | Paleo)
This delicious, satisfying sticky sesame chicken is fast and easy to make. It is Keto, Low Carb, Paleo, Whole30, Gluten-Free, Dairy-free… and Kid-Approved!
Chinese food is was one of my favourite cuisines. I could eat Chinese food any time of the day (even breakfast) and it was always my first choice on “take-away” night. Unfortunately, all those dishes are ridiculously high in sugar, so I have been rustling up SO many Asian dishes in my kitchen lately.
This Sticky Sesame Chicken is truly wonderful and has definitely helped curb my “Chinese take-away” cravings. This recipe is fast, easy-to-make, satisfying and ever-so delicious.
It is also Keto, Low Carb, Paleo, Whole30, Gluten-Free, Dairy-free… and Kid-Approved!
- Coconut Oil – This can be substituted for olive oil.
- Chicken – I prefer using breast meat, but any chicken meat cut into bite-sized chunks is fine.
- Coconut Aminos – Gluten-free tamari or any low carb soy sauce alternative will also work.
- Sesame Seeds – Save a tablespoon of sesame seeds for my tip below.
- Lime Juice – A little acidity goes a long way.
- Spices – garlic powder, ground ginger, salt and pepper.
- Powdered Erythritol – Any fo your favourite branded powdered sweetener will work.
- Xanthan Gum – This special ingredient thickens the sauce.
- Add an additional 1 tbsp sesame seeds to a small, dry frying pan, over a medium heat.
- Stir them frequently, for 1-2 minutes, until they are lightly toasted.
- Set aside to cool while you prep the dish.
- Once you have reached sep 4, add in the lightly toasted sesame seeds with the salt and pepper. Stir the whole thing well, serve it and enjoy!
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Sticky Sesame Chicken
- 2 tbsp (30g) coconut oil
- 4 chicken breasts, cut into bite-size chunks
- 4 tbsp (60 ml) coconut aminos, or tamari or low carb soy sauce alternative
- 2 tbsp (18g) sesame seeds
- 2 tsp lime juice
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tbsp (10g) powdered erythritol (or your favourite powdered (confectioner's sweetener)
- ¼ tsp xanthan gum
- salt & pepper, to season
- In a bowl, whisk the coconut aminos, sesame seeds, lime juice, garlic powder, ginger, powdered erythritol and xanthan gum together.
- In a large skillet, melt the coconut oil. Add the chicken and sauté for 4-5 minutes, stirring frequently, until it cooked through.
- Pour the sauce into the skillet and stir to combine the ingredients. Keep stirring frequently whilst the sauce thickens, about 3-4 minutes.
- Season with salt and pepper.
- Serve & Enjoy!
Net Carbs: 4.3g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.