There are evenings when cooking feels like a chore, and ordering takeout sounds dangerously convenient. I used to fall into that habit more often than I’d like to admit. Then I realized I could make something just as satisfying at home, faster than delivery would arrive.

This keto sesame chicken became my answer to those cravings. It has that familiar sweet, savory flavor and glossy sauce, but without the heaviness that usually comes with restaurant versions. The best part is how simple it is, no complicated prep, no stress.

I love recipes that feel a little indulgent while still being practical for a weeknight. This one checks every box. It’s quick, comforting, and made with ingredients I almost always have on hand.

Once you make it yourself, you’ll notice how fresh everything tastes. The garlic pops, the sesame aroma fills the kitchen, and the chicken stays tender instead of overcooked. It’s one of those meals that quietly becomes part of your regular rotation.

Ingredients Needed for the Recipe

• Boneless skinless chicken breast – the main protein, lean and cooks quickly while staying juicy when cut into chunks.
• Soy sauce – brings the deep savory flavor that forms the base of the sesame sauce.
• No sugar added ketchup – adds tanginess and body to the sauce without making it overly sweet.
• Minced garlic – gives the dish its bold aroma and signature takeout-style flavor.
• Brown sugar substitute – balances the saltiness with a gentle sweetness while keeping it keto friendly.
• Onion powder – adds a subtle layer of background flavor without needing fresh onions.
• Sesame oil – the key ingredient for that nutty, unmistakable sesame taste.
• Red pepper flakes – provide a light kick that keeps the sauce from tasting flat.
• Sesame seeds – sprinkled at the end for texture and a classic finish.

Choosing the Right Chicken

I prefer using whole chicken breasts and cutting them myself. It only takes a minute, and the pieces stay juicier compared to pre-cut options. You also get more control over the size, which helps everything cook evenly.

If you enjoy slightly richer flavor, chicken thighs work beautifully here too. They stay incredibly tender and absorb the sauce well. Either option delivers great results, so it really comes down to what you enjoy most.

The key is to cut the chicken into similar sized chunks. That small step prevents some pieces from drying out while others are still cooking. A little consistency goes a long way.

How to make ?

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Step 1 – Prepare the Chicken

Start by cutting the chicken into bite sized pieces, about one inch each. Try not to overthink it, just aim for fairly even chunks. This size helps the chicken cook quickly while staying tender inside.

Pat the pieces lightly with a paper towel if they seem moist. This helps them brown better in the pan instead of steaming. A good sear builds flavor right from the beginning.

Step 2 – Mix the Sauce

In a small bowl, combine the soy sauce, ketchup, minced garlic, brown sugar substitute, onion powder, sesame oil, and red pepper flakes. Stir everything together until smooth and well blended.

The sauce might not look like much at this stage, but don’t worry. Once it hits the heat, it transforms into that glossy coating we all love. Set it aside while you cook the chicken.

Step 3 – Cook the Chicken

Heat a non-stick skillet over medium high heat and add the chicken pieces. Spread them out so they cook evenly instead of piling on top of each other. Let them sit for a minute to develop some color.

Stir occasionally and cook until the chicken is golden and cooked through. This usually takes just a few minutes, which is why this recipe feels so fast. The kitchen will already smell amazing.

Step 4 – Add the Sauce

Pour the prepared sauce directly into the skillet with the chicken. Stir well so every piece gets coated. You’ll see the sauce begin to cling to the meat almost immediately.

Reduce the heat slightly and let everything simmer for a few minutes. This allows the flavors to meld together and the sauce to thicken into that signature sesame glaze.

Step 5 – Finish and Garnish

Once the sauce has thickened and the chicken looks glossy, remove the pan from heat. Sprinkle sesame seeds over the top for texture and visual appeal. It’s a small touch that makes the dish feel complete.

Give it one final stir and serve while warm. The coating should be rich and flavorful without being heavy or sticky.

Simple Ways to Serve It

This chicken pairs wonderfully with cauliflower rice, which soaks up the sauce without overpowering it. I often add a side of lightly steamed vegetables for balance. It turns into a full meal without extra effort.

If you want something with more texture, try serving it over zucchini noodles. The freshness contrasts nicely with the bold sesame flavor. It keeps the dish feeling light but still satisfying.

Sometimes I just eat it straight from a bowl with a sprinkle of green onions. No elaborate plating, no fuss. Those are usually the nights it tastes the best.

Tips

• Cut the chicken into uniform pieces so everything cooks at the same speed.
• Use a hot pan to get a light golden sear before adding the sauce.
• Do not overcrowd the skillet or the chicken will steam instead of brown.
• Stir the sauce before pouring to make sure the sweetener is fully dissolved.
• Let the sauce simmer briefly to thicken naturally without adding anything extra.
• Add red pepper flakes gradually if you prefer less heat.
• Toast the sesame seeds for a deeper nutty flavor if you have an extra minute.
• Use a non-stick pan to keep cleanup quick and easy.

Storage and Make Ahead Ideas

This recipe stores surprisingly well, which makes it great for planning ahead. Once cooled, place leftovers in an airtight container and refrigerate. The flavors actually deepen overnight.

When reheating, use a skillet instead of a microwave if you can. It helps the sauce return to its original texture and keeps the chicken from becoming rubbery. Just add a splash of water if needed.

You can even freeze the raw chicken together with the sauce as a ready to cook meal. Thaw it in the refrigerator, then cook as usual. It feels like giving your future self a gift.

Having something like this prepped means fewer last minute food decisions. And honestly, it’s much nicer knowing dinner is already handled.

This keto sesame chicken proves that quick meals don’t have to be boring. With a handful of ingredients and one pan, you get something warm, flavorful, and genuinely satisfying. It’s the kind of recipe that earns its place without trying too hard.

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Keto Sesame Chicken Recipe

Author: Elly Cooking Method: Sautéing Cuisine: Chinese Courses: Main Course

Difficulty: easy Prep Time 5 mins Cook Time 11 mins Total Time 16 mins

Servings: 4 Calories: 259

Best Season: year-round

Description

Skip the takeout and enjoy this low-carb, keto-friendly sesame chicken right at home! Tender chicken breast pieces are coated in a sweet and tangy sesame sauce that's ready in under 20 minutes. With only 3 net carbs per serving, this easy weeknight dinner delivers all the flavor of your favorite Chinese takeout—without the guilt. Perfect served over cauliflower rice or zucchini noodles for a complete keto meal.

ingredients

Servings

• 1.5 pounds boneless skinless chicken breasts (cut into 1-inch pieces)
• 5 Tablespoons soy sauce (use tamari for gluten-free)
• ¹⁄₄ cup ketchup (sugar-free for keto)
• 2 cloves garlic (minced)
• ¹⁄₄ cup sugar-free brown sweetener (erythritol-based like Swerve)
• ¹⁄₂ teaspoon onion powder
• 1 Tablespoon sesame oil
• ¹⁄₄ teaspoon red pepper flakes (optional, for heat)
• 1 Tablespoon sesame seeds (for garnish)

Instructions

1. In a small mixing bowl, combine soy sauce, sugar-free ketchup, minced garlic, brown sugar sweetener, onion powder, sesame oil, and red pepper flakes. Stir well and set aside.
   Mark as complete
2. Heat a non-stick skillet over medium-high heat. Add chicken pieces in a single layer (work in batches if needed).
   No added oil needed if using non-stick; otherwise lightly spray pan
   Mark as complete
3. Cook chicken for 5–8 minutes, stirring occasionally, until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
   Use a probe meat thermometer for accuracy
   Mark as complete
4. Pour the prepared sauce over the chicken and stir to coat evenly.
   Mark as complete
5. Reduce heat to medium-low and simmer for 3–5 minutes until sauce thickens and glazes the chicken.
   Mark as complete
6. Remove from heat, garnish with sesame seeds, and serve immediately.
   Pairs perfectly with cauliflower rice or zucchini noodles
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 serving (approx. 1/4 of recipe)

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Amount Per Serving

Calories 259kcal

% Daily Value *

Total Fat 8gg13%

Saturated Fat 2gg10%

Trans Fat 0gg

Cholesterol 95mgmg32%

Sodium 980mgmg41%

Potassium 520mgmg15%

Total Carbohydrate 3gg1%

Dietary Fiber 0gg0%

Sugars 1gg

Protein 40gg80%

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Calcium 2% mg

Iron 6% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it a freezer meal: Combine raw chicken and sauce in a freezer bag. Freeze flat up to 4 months. Thaw overnight and cook as directed.
• Gluten-free option: Substitute tamari for soy sauce to keep this recipe gluten-free.
• Extra flavor boost: Add a teaspoon of fresh grated ginger to the sauce for authentic depth.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to maintain tenderness.

Keywords: keto sesame chicken, low carb chicken recipe, easy keto dinner, sugar free sesame chicken, quick keto meal