Low Carb Lemon Sesame Chicken

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We buy our chicken in bulk, because I find it is a 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? You know when he is talking about his shrimp?

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. What about you? Are you one of these people who could eat chicken every day of the week and never get tired of it?

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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 if you like more sauce. Like all my dishes, adapt it to your family’s taste buds. Just taste as you go and adjust if needed.


Before I share the recipe, 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!

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Low Carb Lemon Sesame Chicken
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  • 3 pounds of boneless, skinless chicken (thighs or breasts)
  • 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 cup Pyure or 3 Tbsp of THM Super Sweet
  • 2 Tbsp toasted sesame seeds
  • Coconut oil for pan frying
  • Coating for Chicken
  • 1 cup of Oat Fiber (use almond flour for grain free option)
  • 2 beaten egg whites
  • salt and pepper to taste


  1. Cut the chicken in to bite size chunks. Lightly salt and pepper.
  2. In a gallon size bag add your low carb flour choice and salt and pepper.
  3. 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. Don't over crowd your bag. This step will need to be done in batches. Make sure not to put to much in the bag at once. If you feel you need more flour, just add in a bit more to your bag.*If you have an egg allergy, you can skip the egg coating and just roll your chicken pieces in your four. If you use almond meal and not the egg it may not stick as well.
  4. 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.
  5. In a frying pan heat your oil to medium heat. Place your first batch of chicken into the pan and cook until your pieces are nice and golden brown. Chicken must be cooked to a safe temperature of 165 degrees.
  6. Continue this process until all your chicken has been cooked.
  7. Once all your chicken has been fried, you can set it aside and begin preparing your sauce.
  8. 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).
  9. Bring the sauce to a boil, stirring often.
  10. Once it has began to boil, reduce the heat to simmer and let the sauce reduce for 10 minutes. I usually end up with a little over 1/2 cup of sauce when it is finished reducing. Remember, if you want it extra sauce you need to double your sauce recipe.
  11. Place your cooked chicken pieces into a large bowl or dish and pour the sauce and toasted sesame seeds evenly over the pieces.
  12. Toss the chicken to make sure each pieces has some sauce and seeds. Serve warm.


  1. jaime says:
    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.
    • Keri Bucci says:
      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. :)
  2. Kris W says:
    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?
    • Keri Bucci says:
      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!

I would love to hear from you!