If you’re anything like me, the smell of sesame oil, garlic, and ginger sizzling in a pan instantly makes your stomach growl. I’ve always had a soft spot for sesame chicken—it’s one of those dishes I used to order way too often on weeknights when I didn’t feel like cooking. But traditional sesame chicken? It usually comes loaded with sugar and fried in oil I’d rather skip. That’s where this version comes in.
This easy low-carb sesame chicken has all the bold flavor of your favorite takeout, but it’s lighter, healthier, and super quick to whip up at home. I serve it over steamed broccoli or cauliflower rice when I’m trying to stay low-carb, and honestly? I don’t miss the rice one bit.
What Makes This Version So Good
This recipe is all about balance—tender chunks of chicken, a thick and sticky sauce that clings to every bite, and that perfect touch of sweetness without spiking your carbs. I use low-sodium soy sauce (because regular soy sauce tends to take over), plus garlic, ginger, and sesame oil to give it that unmistakable takeout flavor. Right before serving, I scatter on green onions and toasted sesame seeds for crunch and freshness—it’s the little things that make it pop.
What I Like to Serve It With
Back in the day, I’d pile this over a mountain of jasmine rice. Now that I’m keeping things lower-carb, my go-to is cauliflower rice—steamed, fried, or even tossed in a little sesame oil for extra flavor.
Sometimes, I skip the “rice” altogether and serve the chicken over a bed of steamed broccoli or green beans. When I’m feeling fancy (or just have a little butter lettuce on hand), I turn this into lettuce wraps. It’s surprisingly fun—messy, but in a good way.
If none of that appeals, just toss some greens with a light sesame dressing and call it a day. Trust me, it works.
Where the Idea Came From
Sesame chicken has always been in my top three Chinese-American dishes—right up there with General Tso’s and Mongolian beef. It’s that sticky-sweet, savory sauce that hooks me every time. But once I started cutting back on sugar and carbs, I realized I’d need to find a way to make my favorite version at home.
I actually adapted this from a low-carb orange beef recipe I tested last year, and after a couple of trials and sauce tweaks, it turned out even better than I hoped.
Can You Eat This on a Keto Diet?
If you’re following keto or eating low-carb, you’ve probably eyed that glossy sesame chicken at the mall food court and sighed a little. I get it. Most versions are breaded, deep-fried, and drenched in a syrupy sauce that could knock you out of ketosis in just a few bites.
This version skips the breading altogether, uses no added sugar, and still hits all those same comforting notes. You’ll get the flavor you’re craving—without the crash.
Is It Actually a Healthy Choice?
Here’s the deal: restaurant sesame chicken may taste amazing, but it’s usually fried in cheap oils, packed with sugar, and often has a mystery list of additives like MSG. Some folks are sensitive to that stuff—I’ve even had friends complain about headaches after eating out.
This version is a cleaner take. You’re getting lean protein from chicken, a sauce made with real ingredients, and natural flavor boosters like garlic and ginger. Ginger’s great for digestion and inflammation, and garlic—well, that’s just good for everything, right?
Kitchen Notes from My Side
Let’s talk sauce. I use low-sodium soy sauce because the regular one made the whole dish way too salty, even for someone like me who’s not shy with the salt shaker. If you’re avoiding gluten, tamari is a great alternative.
Now, I know there’s a lot of chatter online about soy, but in small amounts—especially when it’s fermented—I personally don’t stress about it. If you’d rather skip it, coconut aminos are a solid sub. They’re lower in sodium too, which is helpful if you’re watching that.
Want to make it Paleo? Use coconut aminos instead of soy sauce, and swap in a bit of honey for the sweetener—but keep in mind that honey will bump up the carbs.
Real Talk: It’s Quick, Simple, and Seriously Tasty
This dish checks all the boxes for a weeknight winner—easy to make, satisfying, and totally crave-worthy. I’ve made it on busy workdays, lazy Sundays, even as part of a meal prep plan for the week. It keeps well and reheats like a dream.
So next time that takeout craving hits, try this instead. You’ll feel better afterwards, and I promise it won’t disappoint.
Leftovers and Storage Tips
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. I usually reheat mine in a skillet over low heat—it helps the sauce stay glossy instead of going watery like it sometimes does in the microwave.
And if you’re planning meals for the week, this dish holds up really well in meal prep containers with steamed broccoli or cauliflower rice.
Got Questions? I’ve Got You
Can I freeze it?
You can, but I prefer it fresh. The sauce can separate a bit after thawing, but it still tastes great.
Can I use chicken breast instead of thighs?
Absolutely. Just make sure not to overcook it—breast meat can dry out quicker.
Is it spicy?
Not at all. But if you want a kick, add a pinch of red pepper flakes or a splash of sriracha to the sauce.
What sweetener works best?
I’ve used monk fruit, erythritol, and even a touch of stevia in a pinch. Just taste and adjust as you go.
Let me know how yours turns out—I love hearing how these recipes work in your kitchens too.
Whenever you need something quick, comforting, and low-carb, this sesame chicken’s a solid choice. Keep it in your back pocket for those takeout cravings, and you’re set.
Low Carb Sesame Chicken
Here’s a simple and delicious low-carb sesame chicken recipe that captures all the vibrant flavors of a classic Chinese favorite—without the carbs.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons avocado oil, divided
- 1/4 cup water
- 1/4 cup low-sodium gluten-free soy sauce (or substitute coconut aminos)
- 1 tablespoon granulated stevia/erythritol blend (such as Pyure)
- 1/4 teaspoon red pepper flakes
- 2 teaspoons toasted sesame seeds, plus 1 teaspoon reserved for garnish
- 2 medium green onions, thinly sliced (whites and greens separated)
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, crushed
- 1/4 teaspoon xanthan gum
- 1 tablespoon rice wine vinegar (can substitute white wine vinegar)
- 1 teaspoon toasted sesame oil
Instructions
- In a small bowl, whisk together water, soy sauce, stevia blend, red pepper flakes, and 2 teaspoons of sesame seeds. Set aside.
- Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add chicken cubes in a single layer, avoiding crowding. Brown the chicken on all sides, then reduce heat to medium-low and cook through. Transfer chicken to a bowl and set aside.
- In the same skillet, heat remaining tablespoon of oil over medium-high heat. Add the white parts of green onions and minced ginger; sauté until fragrant, about 2-3 minutes. Stir in garlic and xanthan gum, cooking for 30 seconds more.
- Pour in rice wine vinegar, scraping up any browned bits from the pan. Cook until the vinegar has mostly evaporated.
- Add the soy sauce mixture and simmer, stirring frequently, until the sauce thickens.
- Return the cooked chicken and any accumulated juices to the skillet. Stir to coat thoroughly in the sauce.
- Mix in toasted sesame oil and the green parts of the sliced green onions. Sprinkle reserved sesame seeds on top before serving.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 409Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 129mgSodium: 4785mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 54g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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