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 includes 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.
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!
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Lemon Sesame Chicken | Low Carb & THM
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.
Ingredients
Crispy Chicken
- 2 lbs of boneless, skinless chicken (thighs or breasts)
- 1 c 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
Sauce
- 4 Tbsp of fresh lemon juice
- 3 Tbsp Bragg's Aminos (or gluten free soy sauce)
- 2/3 cup of chicken stock
- 1 tsp Lemon Zest
- 1 tsp crushed garlic
- 1 tsp onion powder
- 1 tsp toasted sesame oil
- 1 tsp liquid ginger (or 1/4 tsp dry ginger)
- 1/3 c Pyure or 3 Tbsp of THM Super Sweet
- 2 Tbsp toasted sesame seeds (for garnish)
Instructions
- Start by preparing the chicken. Cut the chicken in to 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 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 on 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 on warm, and prepare the sauce.
- Place a sauce pan 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 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 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 pieces has some sauce and sprinkle on the sesame seeds.
- Serve warm. This recipe is delicious as is or served over cauliflower rice.
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!
Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chicken recipe! Thanks!!!
Hi!!
Love your post. It’s really amazing & helpful too. Being foodie i keep trying new dishes i tried this recipe & it turned out to be really tasty. a low carb with great taste is like cherry on cake . Keep sharing 🙂
Thank You for sharing & Regards
Ankita
Wow! Great post, I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you so much.
Sure Martin, I am in the process of changing all my recipes over to a printable recipe card. I will work on this one next and try to get to them all as soon as I can. Thanks so much for giving them a try!
I’m not seeing the Nutrition info for this delicious recipe? Looking in the wrong place?? Thanks!!
Hi Bea, I have not calculated the nutrition for this recipe as of today. I am trying to go through all my older recipes and add this information though, so I hope to get this recipe very soon. If you need them right away you can use an online calculator that would help you determine those numbers. I appreciate you stopping by the recipe and again I am working to update these recipes as soon as I can. Hope you have a wonderful day. 🙂
I made it and it was delicious! I made half the amount, but I had to use the full amount of almond flour for the coating. I used Bob’s Red Mill Almond Flour and erythritol for the sweetener btw. I served it with cauliflower rice- like pork fried rice, but the fake rice is not the same and is a bit of an ordeal to make. Still, really good meal!
Glad you enjoyed it! Your right, the cauliflower rice is not the same, but over time it is something I have enjoyed. I am glad you gave it a try and thanks so much for coming by and letting me know. 🙂
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Hi Jamie, I use a recipe card that offers print options. At the top o each recipe card there is a “Print” button, When you hover over it, it should say “print recipe”. It is enabled and lets me print them. Does that button not work for you? Or is it one of my older recipes that I haven’t gotten around to converting to the recipe card yet? Let me know and I will set that recipe up right away so you can print it. 🙂
I boiled some chicken a while back for lunches and they turned out bland. I froze them until I could figure out what to do with them. Do you think I could use cooked chicken dipped in the egg mix, then fry?
Hmm, good question Kris. You could definitely give it a try. Just do a quick fry on it though. It might dry the chicken out a bit since it has already been cooked. Let me know if you give it a try and how it turns out!
What fuel type is this?
It is an “S” since the chicken is fried.
This sounds really good! I think I’ll make it this weekend, along with your Chinese “Fried Rice”. However, I will probably bake my chicken pieces like I do my homemade chicken nuggets.
Hope you enjoyed it!