Keto Sesame Chicken with Ginger-Garlic Glaze

Why You’ll Love This Recipe

• Big takeout flavor, keto-friendly: glossy, sesame-kissed sauce with no sugar.
• Fast 30-minute weeknight dinner using one skillet and a steamer.
• Crispy seared thigh bites stay tender and juicy.
• Simple pantry staples and easy swaps to match your taste.

Grocery List

• Produce: Broccoli florets, garlic, fresh ginger, scallions
• Dairy: None
• Pantry: Boneless skinless chicken thighs, avocado oil, coconut aminos, rice vinegar (or apple cider vinegar), toasted sesame oil, erythritol, xanthan gum, sesame seeds, crushed red pepper flakes, kosher salt, black pepper

Full Ingredients

For the chicken

• 1.5 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Optional: 1/2 tsp aluminum-free baking powder (helps crisp)
• 2 tbsp avocado oil, divided

For the sesame-garlic glaze

• 1/4 cup coconut aminos
• 2 tbsp chicken broth or water
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1.5 tbsp granulated erythritol (or to taste)
• 2 tsp toasted sesame oil
• 4 cloves garlic, finely minced (about 1 tbsp)
• 1 tbsp freshly grated ginger
• 1/8 tsp crushed red pepper flakes (optional)
• 1/8 tsp xanthan gum, plus a pinch more only if needed

For the broccoli and garnish

• 1 lb broccoli florets
• 2 tsp white sesame seeds + 1 tsp black sesame seeds (or 1 tbsp total), toasted
• 2 scallions, thinly sliced

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken pieces very dry with paper towels so they brown well. Toss with the kosher salt, black pepper, and the optional baking powder (which encourages a crisper sear). Set aside while you prepare the glaze and broccoli.

Step 2: Whisk the sesame-garlic glaze

In a small bowl, whisk together the coconut aminos, chicken broth, rice vinegar, toasted sesame oil, garlic, ginger, and red pepper flakes (if using). In a separate tiny bowl, stir the erythritol together with the xanthan gum to help disperse the xanthan and prevent clumping later. Keep both nearby at the stove.

Step 3: Steam broccoli and toast sesame seeds

Set up a steamer basket over 1 inch of boiling water. Add broccoli, cover, and steam for 4–5 minutes until crisp-tender and bright green. Remove to a plate and keep warm. While the broccoli steams, toast the sesame seeds in a small dry skillet over medium heat, stirring frequently, for 2–3 minutes until fragrant and lightly golden. Transfer to a dish to prevent burning.

Step 4: Sear the chicken in two batches

Heat 1 tbsp avocado oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add half the chicken in a single layer and cook undisturbed for 3 minutes, then stir-fry another 2–3 minutes until browned and cooked through (165°F). Transfer to a plate. Add the remaining 1 tbsp oil and repeat with the second batch, 4–5 minutes total. Return the first batch to the pan.

Step 5: Make the glossy glaze

Reduce heat to medium. Push the chicken to the edges of the pan and pour the glaze base into the center. Bring to a lively simmer for 1 minute. While whisking constantly, gradually sprinkle in the erythritol–xanthan mixture. Keep whisking 30–60 seconds until the sauce turns shiny and syrupy and coats the back of a spoon. If it is too thin, whisk in a tiny pinch more xanthan; if too thick, whisk in 1–2 tbsp water.

Step 6: Toss, garnish, and serve

Toss the chicken in the glaze for 30–60 seconds until every piece is lacquered. Spoon into shallow bowls with the steamed broccoli. Shower with the toasted sesame seeds and sliced scallions. Serve immediately while hot and glossy.

Pro Tips

• For the best sear, keep the pan hot and do not crowd it; work in batches and avoid stirring for the first few minutes.
• Dry chicken equals better browning. Pat thoroughly before seasoning.
• Cast iron or carbon steel gives superior browning compared to nonstick.
• Erythritol doesn’t caramelize like sugar. The glaze thickens via reduction and a pinch of xanthan—add it slowly to avoid clumps.
• Adjust sweetness and heat to taste: add or reduce erythritol by 1/2 tsp at a time; increase crushed red pepper for more kick.

Variations

• Orange-Sesame (keto-friendly): Add 1 tsp finely grated orange zest and 1/8 tsp orange extract to the glaze; reduce erythritol by 1/2–1 tsp.
• Spicy Sesame: Add 1/2 tsp gochugaru or 1–2 tsp sugar-free chili crisp to the glaze for a slow, warm heat.
• Air-Fryer Chicken: Toss seasoned chicken with 1 tbsp avocado oil and air-fry at 400°F for 10–12 minutes, shaking halfway, until 165°F. Make glaze on the stovetop and toss the crispy pieces in right before serving.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently in a skillet over medium heat with a splash of water until warmed through and glossy. The glaze base (everything except erythritol and xanthan) can be whisked up to 3 days ahead and refrigerated; add the erythritol–xanthan mixture during cooking to thicken. The cooked chicken (without broccoli) freezes well up to 2 months; thaw overnight, rewarm in a skillet, and steam fresh broccoli to keep it bright and crisp.

Nutrition (per serving)

Approximate: 360 calories; 34 g protein; 23 g fat; 12 g total carbs; 3 g fiber; 9 g net carbs. Estimates only; actual values vary by brand and portion size.