**This post may contain affiliate links to products I love. It cost you nothing extra but I earn a small commission when you order through them. These links help support this blog.**
Thanks for visiting, please share!
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?
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!
Join me over on Facebook, Pinterest and Instagram where I share more recipes, tips and behind the blog looks! If your haven’t signed up for my newsletter, don’t forget to look on the ride side in the side bar before you leave.
Want to save this pin for later? Click the image below!
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
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. 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.
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.
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.
Continue this process until all your chicken has been cooked.
Once all your chicken has been fried, you can set it aside and begin preparing your 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, stirring often.
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.
Place your cooked chicken pieces into a large bowl or dish and pour the sauce and toasted sesame seeds evenly over the pieces.
Toss the chicken to make sure each pieces has some sauce and seeds. Serve warm.
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!