This easy weeknight recipe is ready in under 30 minutes. The chicken comes out so juicy and flavorful! Most stir-fry recipes are very easy. The only “difficult” part is prepping the veggies and mixing the sauce, and even that’s not truly difficult to do. The cooking itself is usually a matter of minutes.
Ingredients
Like most stir-fry recipes, the list of ingredients may seem daunting. But it’s quick to gather, and the cooking itself happens very fast. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: The result is so juicy and flavorful! My teenage tester - my toughest critic - took a few tentative bites, chewed thoughtfully, then announced “Wow. This is ten out of ten.” Can you tell I’m beaming? 😁
For the sauce:
Reduced-sodium soy sauce: I find the regular soy sauce too salty, so I prefer to use the reduced-sodium variety. Honey: I only use one tablespoon. Feel free to use a sugar-free syrup instead. Rice vinegar: White wine vinegar works too. 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). Aromatics: Minced garlic and grated ginger. The jarred versions are fine, but for the best flavor, mince the garlic and grate the ginger yourself.
For the chicken:
Avocado oil for cooking: I like using this versatile, neutral-flavored oil in stir-fry recipes. It has a high smoke point which is definitely a plus. Boneless skinless chicken breasts: I cut them into 1-inch pieces. Kosher salt and black pepper: If using fine salt, you should use less of it.
Topping:
Toasted sesame oil: This is a must. It adds TONS of flavor to this dish. Sesame seeds: I use them mostly for garnish. Sliced green onions: Again, used mostly for garnish. So if you don’t have them on hand, it’s fine to skip them.
Instructions
Making this keto sesame chicken recipe is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to whisk together the sauce ingredients, then set the sauce aside. Now, season the chicken pieces with salt and pepper, and cook them in avocado oil until cooked through. Your next step is to give the sauce one more stir and add it to the pan. 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 sesame oil, sprinkle with sesame seeds and sliced green onions, then serve.
Expert tip
If you’re more of a purist than I am when it comes to low-carb cooking, I suggest you replace the honey with sugar-free syrup and the cornstarch with a low-carb thickener such as konjac flour. As for how much of the konjac to use, you’ll need to follow the package directions. Certainly, use much less than the amount listed for cornstarch. If using a sugar-free syrup and a non-starchy thickener such as konjac, each serving of this recipe has 302 calories and 3 grams of carbs.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Use boneless skinless chicken thighs instead of chicken breast. They work well in this recipe and are in fact juicier than chicken breast.Use ghee or refined coconut oil instead of avocado oil.To add a hint of spice, mix ½ teaspoon of crushed red peppers into the sauce.
Serving suggestions
This dish is great all on its own with a simple side of a vegetable such as sauteed green beans. It’s also good when served over cauliflower rice. If you can handle shirataki noodles, those 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!
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them in the microwave, covered, on 50% power. You can also freeze individual portions for up to three months.
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