Keto Sesame Chicken Recipe

This 30-minute keto sesame chicken recipe features succulent chicken pieces coated in a delicious sweet-and-savory sauce.

Course Main Course

Cuisine Chinese

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 336kcal

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

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.

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.