If you love Asian food as much as my family does, this will be a ‘must-have’ recipe for you! This tasty Chinese Inspired Recipe for my Lemon Sesame Chicken is a super easy low carb and gluten-free dinner entree to make and it’s so much better for you than typical takeout!
We buy our chicken in bulk because I find it is much cheaper that way. Around here we can buy it in 25 lbs boxes which usually include thighs and breasts.
Since I do a ton of freezer cooking, I like using chicken because there are so many ways to prepare it. You can roast it, boil it, poach it, grill it, fry it, and make casseroles with it.
Do I sound like Bubba, from Forrest Gump when he is talking about his shrimp? Lol, maybe a little!
I am grateful for all those ways, it sure keeps us from having what I call “bird burnout”. Oh, and yes, I can remember getting sick of chicken a time or two back when I first got married when we were on a super tight budget.
What about you? Are you one of these people who could eat chicken every day of the week and never get tired of it?
This Lemon Sesame Chicken is just the ticket. It is low-carb and gluten-free, with a grain-free option below in the recipe card. It pairs well with cauliflower fried rice or steamed broccoli.
Whatever you choose, it should help keep away that old “bird burnout” for sure.
Unlike some of the similar sesame dishes you find at your local Asian buffets, this recipe is not overly sweet or sticky. I wanted the flavor profile but not a heavy sauce.
However, if you like extra sauce on your dish, just double the sauce recipe and add in more sweetener. Like all my dishes, it is easily adapted to your family’s taste buds. Just taste as you go and adjust if needed.
What is the best cut of chicken to use for Lemon Sesame Chicken?
Choosing the best cut of chicken for this recipe will come down to personal preference really. In the recipe card, you’ll see I chose to make this dish with boneless and skinless chicken breast
However, I’ve also made it in the past from boneless and skinless chicken thighs as well and they turned out so moist and juicy. S
Some will prefer to use the leaner white meat such as the breast meat but if you are looking for a higher fat content that will keep the chicken pieces moist and tender then definitely go with the chicken thighs.
You can also purchase chicken on the bone and then remove the bones yourself to save money if you have the time and silliness to debone your chicken before making the recipe.
This recipe would also work well with pork loin that has been chopped as well if you prefer a different protein altogether.
What is Oat Fiber and Is It Low Carb?
Oat fiber is a flour-like product that is created by grinding the outer shell of the oat kernel, also known as the groat.
You may already know or be more familiar with the fact that oat groats are used in oat products at the grocery store, but the oat fiber that I use in this recipe only uses the fibrous outer hull to make a vine powder or “flour” that is said to be insoluble in our bodies.
Thus making it okay to use on lower carb diets and the widely known Trim Healthy Mama diet. Since this is strictly the fiber stripped from oats it basically zeros the carbs it has out.
There are many brands out on the market these days and most will only have 0 to 1 net carb per serving, making it a great item to use in baked goods and in coating for proteins.
The one thing to keep in mind is that the oat fiber is very absorbent like coconut flour so more liquids will be needed in baked goods and when frying you may need to add in more oil if the oat fiber absorbs it over the cooking process.
What is The Best Brand of Oat Fiber?
When it comes to oat fiber, not all brands are created equal. Oat fiber can have a very bad flavor and strong smell in some brands I’ve tried over the years.
Those types of flavors and smells are very off-putting and they absolutely translate into your food when you use those brands. So I’ve learned the hard way to be very picky when it comes to buying my oat fiber.
In my past 7 to 8 years of baking low-carb and cooking with oat fiber, I’ve come to enjoy and trust the Trim Healthy Mama Brand of Oat Fiber.
It is processed in a way that gives it a very neutral smell and flavor. I can’t detect it at all in my baked goods or other recipes like this Lemon Sesame Chicken like I could other brands such as NuNaturals.
So I definitely suggest doing your research before purchasing certain brands and knowing that you can trust the Trim Healthy Mama brand oat Fiber to be a great product.
Tips and Variations on This Recipe
This easy recipe can be made to your taste and preference simply by changing things up as you need to. Here are a few suggestions that might help you adjust this recipe if needed.
Breading: If you prefer not to use it or if you don’t have the oat fiber that I use in my breading for the chicken, use your favorite low-carb breading option like almond flour or coconut flour.
Lemon Sauce: I’m a huge fan of lemon in my food, but if you prefer a different flavor profile or if you want to switch things up the next time you make this recipe you can try using orange juice or even lime juice would work.
Cooking Method: I’m not a huge fan of standing over the stove and frying things, so I don’t do that often. If you are that way too I suggest trying the air fryer for cooking the chicken pieces instead of frying them on the stove. They are just as tasty and it makes for easier clean up and less time standing at the frying pan.
What more low-carb Asian Dishes?
Before I go here are a few more of my Asian-inspired posts that you may not have seen. I hope you all enjoy this new chicken recipe and that you share it around your table soon!
You can also hop over to Tastaholics and try their Keto Peanut Chicken Pad Thai recipe for more low-carb recipe inspirations!
Crispy fried chicken pieces coated in a tangy and sweet sauce. This low carb Asian Inspired dish is a great served over steamed broccoli or cauliflower rice.
- 2 pounds of boneless, skinless chicken (thighs or breasts)
- 1/2 cup of Oat Fiber (use almond flour for grain free option)
- 2 egg whites, beaten
- Enough coconut oil to pan fry chicken
- salt and pepper to taste
- 3 tablespoons of fresh lemon juice
- 2 tablespoons of Bragg's Aminos (or gluten free soy sauce)
- 2/3 cup of chicken stock
- 2 teaspoons of fresh lemon zest
- 1 teaspoon of crushed garlic
- 1 teaspoon of onion powder
- 1 teaspoon of toasted sesame oil
- 1 teaspoon of liquid ginger (or 1/4 tsp dry ginger)
- 1/3 cup Pyure Brand Sweetener
- 2 tablespoons of toasted sesame seeds (optional for garnish)
- Start by preparing the chicken. Cut the chicken into bite-size chunks. Lightly salt and pepper.
- In a gallon-size bag add your low-carb flour choice and salt and pepper.
- Begin by tossing the chicken pieces in the beaten egg whites then dropping them into the flour mixture and shaking the bag to ensure each piece is getting coated on all sides.
- Once all pieces are covered remove them from the bag and set them aside on a plate. Continue to do batches until you have coated all your pieces.
- Add enough coconut oil to the bottom to make it about 1/2 to 1 inch deep. Preheat the oil to medium heat.
- Carefully place some of the chicken pieces into the pan and cook until the chicken is nice and golden brown. Chicken must be cooked to a safe temperature of 165 degrees.
- Continue frying the chicken in batches until all of the chicken has been cooked.
- Once all your chicken has been fried, place it in the oven just warm, and prepare the sauce.
- Place a saucepan over medium heat and add in your chicken stock, lemon juice, garlic, onion powder, ginger, sesame oil, sweetener, and Aminos (or soy sauce).
- Bring the sauce to a boil, then reduce the heat to a simmer and let the sauce reduce for 10 minutes. Stir often so the sauce doesn't scorch. This recipe will yield about a 1/2 cup of sauce once it has been reduced. If you like things extra saucy you may prefer to double this sauce.
- Place your cooked chicken pieces into a large bowl or dish and pour the sauce over the chicken.
- Toss the chicken to make sure each piece has some sauce and sprinkle on the sesame seeds.
- Serve warm. This recipe is delicious as is or served over cauliflower rice.
Serving Size1 cup
Amount Per ServingCalories 567Total Fat 24gTrans Fat 0gUnsaturated Fat 1gCholesterol 188mgSodium 834mgCarbohydrates 10gNet Carbohydrates 4gFiber 4gSugar 2gSugar Alcohols 2gProtein 66g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!