I have been working on lowering the carb count on my recipe for sesame chicken. It has taken several attempts and I finally got it right. Not only was I able to lower the carbs, the flavor is amazing. With the lower carb count I can now eat a small amount of sticky rice with it and keep it in my carb count range. When I add a side of raw vegetables, I get a healthy dinner. One even my husband will eat.😊 – minus the raw vegetables 😳😕.
A year ago I made an intentional choice to eat a lower carb diet. It has helped my health tremendously. I now have pretty stable blood sugars and my chronic pain isn’t as prominent as it once was. The main protein that I eat is chicken, and I have been working on adapting many of my favorite chicken recipes.
When I am working on adapting a favorite recipe so that I can eat it I try to substitute the not so healthy ingredients for healthier ones. Most sesame chicken recipes use cornstarch or flour to thicken. Both of these add unnecessary carbs and most people don’t even realize it. I tried lessening the amounts that I used, but it didn’t make enough of a dent to the carbs. I even drenched the chicken in egg and almond flour — I know, what was I thinking? It wasn’t disgusting, however I want my husband to say, “that was fantastic”, and not “well, it isn’t gross” – lol.
After all the different substitutions I finally decided to eliminate a thickener altogether. Presto! Now we are talking. I came to realize that it really didn’t need it.
A lot of sesame chicken recipes use brown sugar to sweeten it up. Instead of sugar I have chosen to use liquid honey. A little goes a long way.
Sesame Chicken Lettuce Wraps
As I mentioned above, with the carb count being lower I can now add sticky rice. For an alternative way to eat this yummy dish you can use the sesame chicken as a filler for lettuce wraps. Making lettuce wraps with this recipe would make a great appetizer as well.
Spice Your Sesame Chicken Up
In my recipe you will notice that it has a wee bit of sriracha. If you are wanting it hotter, just add extra to meet with your spice level. I am semi spicy and my husband has what we call “a baby tongue” and is not a fan of anything too hot. The 1 tsp works for us. It is important to use the sesame oil as it adds to the flavor of the dish.
A lower carb version of this tasty dish.
- 3 boneless, skinless chicken breasts, cubed or in 1/2 inch strips
- 1 - 2 tsp salt
- 1 - 2 tsp pepper
- 1 1/2 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 tsp sriracha you can add more if you want it spicier
- 2 tbsp sesame seeds, toasted you don’t have to toast them, however it really brings out the flavor
- 3/4 cup green onion, chopped
Cut up your chicken breasts. You can either cube it or cut it into 1/2 inch strips. I prefer to cube the chicken. Salt and pepper your chicken.
Prepare the sauce. Add the soy sauce, honey, fresh ginger grated, minced garlic, and sriracha. Set aside.
Toast your sesame seeds if desired. It is worth the extra effort, however you can choose not to toast them. Place your sesame seeds in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally - keep careful watch so they don’t scorch.
Heat up the sesame oil in your skillet over medium heat. Add your chicken breast and stir fry till internal temperature is 74°C (165°F). ~ 7-10 minutes
Add your sauce to the chicken and stir to combine. Simmer for 3-5 minutes - until some of the liquid evaporates.
Stir in your sesame seeds.
Sprinkle the green onions — and enjoy. 😊
Nutritional Value For Sesame Chicken
Per serving: — based on 4 servings ~~
200 calories; 8.6g fat; 1,572.9 mg sodium; 14.5 g carbs; 1.7 g fiber; 10.9 g sugar; 15.8 g protein
If you are looking for more tasty low carb chicken recipe check out my oven fajitas. – (click on link)
Want a yummy low carb dessert? Check out my chocolate peanut butter cheesecake bar recipe.
Let me know if you have tried it and your thoughts. I would love to hear from you.
Be blessed 💞💞💞
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Please note that I am not a nutritional or medical professional. I am sharing my own experiences and not advising. Nothing that I express should be taken as medical advice. You should consult with a medical professional before starting any diet or exercise plan. The reason that I am providing some of the nutritional information is as a courtesy.
I use MyFitnessPal to calculate and I usually will remove sugar substitutes (erythritol, Splenda, swerve etc..) from the final carb count and net carb count, as it doesn’t affect my own blood glucose levels. It is my goal to do my best to be as accurate as possible. I suggest that you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website