This Keto Sesame Chicken is so easy to whip up right at home! Whether you make this dish in the Instant Pot or on the stove, everything comes together in one pot for easy prep and clean up. It has a punch of Asian flavors with a hint of heat and a subtle sweetness that's sure to satisfy your craving for takeout. (But without the unwanted carbs or added sugar!) This is one of those dishes you'll find yourself making (and craving!) again and again.
If you love the flavors of Chinese takeout but don't love all the carbs, sugar, or soy that come with it, then this Keto Sesame Chicken recipe is sure to become one of your favorite keto asian recipes! (Alongside my Keto Teriyaki Chicken!)
Whether you're craving takeout or just want to spice up your dinner routine, definitely give this easy recipe a try. I like to serve it with my Keto Asian Salad, or a side of cauliflower rice.
Let's Talk Ingredients
I usually use chicken thighs because they stay juicy, but boneless, skinless chicken breasts work just fine too. I use coconut aminos as a keto-friendly swap for soy sauce. It keeps things gluten- and soy-free. Feel free to use soy sauce or gluten-free tamari if you are low-carb, but not keto.
Make sure you grab unseasoned rice vinegar, because seasoned adds sugar.
Fresh garlic and ginger give the sauce its punch. Frozen or jarred garlic and ginger work if you’re short on time. Subbing in garlic powder is ok, but I don’t recommend using ground ginger. It just wasn’t the same when I tested it.
A pinch of xanthan gum thickens the sauce so it coats the chicken nicely, though you can skip it if you don’t mind a thinner sauce.
Tips & Tricks
- If you're making Instant Pot sesame chicken, make sure you scrape up the browned bits after sauteeing the chicken. Otherwise, your Instant Pot may give you the burn message.
- For an easy way to peel ginger, use the side of a spoon. Peel just what you need, and store the rest in the freezer for next time.
How To Make Keto Sesame Chicken
Instant Pot Instructions
First, select saute on the Instant Pot and set the heat to high. Add 1 tablespoon of sesame oil.
Season the chicken thighs with salt.
When the Instant Pot says hot, add the chicken and cook until brown, working in batches if necessary.
Remove the chicken from the pot.
In a small bowl, stir together the coconut aminos, chicken broth, Swerve, vinegar, garlic, ginger, and crushed red pepper flakes.
Add the mixture to the pressure cooker. Make sure to scrape up any browned bits so you don't get the burn message.
Return the chicken to the pot and lock the lid. Cook on high for 3 minutes and then do an instant release.
Press cancel, then select saute. Add the xanthan gum plus the remaining tablespoon of sesame oil and cook until the sauce thickens.
Sprinkle with sesame seeds and serve
Stovetop Instructions
Heat 1 tablespoon of the sesame oil in a skillet over medium heat. When the oil is hot, add the chicken and cook until browned.
In a small bowl stir together the remaining tablespoon of sesame oil, coconut aminos, chicken broth, Swerve, vinegar, garlic, ginger, and crushed red pepper flakes.
Add the sauce to the skillet and stir until combined. Sprinkle with xanthan gum and cook until the sauce thickens.
Sprinkle with sesame seeds and serve
Keto Sesame Chicken
Equipment
Ingredients
- 2 tablespoons sesame oil divided
- 1 ½ pound chicken thighs boneless skinless
- ¾ teaspoon sea salt
- ⅓ cup coconut aminos
- ½ cup chicken broth
- 2 tablespoons Swerve Confectioners
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 ½ teaspoons fresh minced ginger
- ½ teaspoon crushed red pepper
- ½ teaspoon xanthan gum
- 2 teaspoons sesame seeds
Instructions
Instant Pot Instructions
- Select saute and heat 1 tablespoon of sesame oil over high heat. Season the chicken thighs with salt. Add the chicken when the Instant Pot says hot and cook until brown, working in batches if necessary.
- Remove the chicken from the pot.
- In a small bowl, stir together the coconut aminos, chicken broth, Swerve, vinegar, garlic, ginger, and crushed red pepper flakes. Add into the pressure cooker and scrape up any browned bits.
- Return the chicken to the pot and lock the lid. Cook on high for 3 minutes and then do an instant release.
- Press cancel and select saute. Add the xanthan gum and remaining tablespoon of sesame oil and cook until the sauce thickens.
- Sprinkle with sesame seeds and serve
Stovetop Instructions
- Heat 1 tablespoon of the sesame oil in a skillet over medium heat. When the oil is hot, add the chicken and cook until browned, about 5 minutes per side.
- In a small bowl, stir together the coconut aminos, chicken broth, Swerve, vinegar, garlic, ginger, and crushed red pepper flakes.
- Add the sauce to the skillet and stir until combined. Sprinkle with xanthan gum and cook until the sauce thickens.
Aletha MacDonald says
This recipe looks delicious and I'm looking forward to trying it. I'm fairly new to using the Instant Pot. I have two questions.
Do you use the trivet after you brown the chicken?
Can you start with frozen chicken thighs and if yes, how much time would you add?
Thank you
Sandie Jay says
3 things I wouldn't know where to get! 2 things I've never even heard of. Coconut what?? Swerve confectioners?? I've seen xantham gum in a list of ingredients on a supermarket product. American recipes have the oddest components. I wouldn't begin to try this!
Jennifer says
Should this be made with boneless skinless chicken?
LG says
Hello, thank you so much for this recipe and forgive me if I missed it somewhere, but is the recipe the same if you use chicken breasts? (Small, boneless, skinless)
Wendy Polisi says
Yes - I would cook it the same.