Keto Sesame Chicken Recipe


Atkins Keto Sesame Chicken
4.2g
Net Carbs
Prep Time: 15 Minutes
Style:Asian
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

28.3g

Protein

17.8g

Fat

3g

Fiber

298.5cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 16 oz raw chicken thigh, skinless
  • 1 lrg raw egg
  • 2 Tbsp almond flour, super finely ground, gluten free
  • 0 1/8 tsp table salt
  • 0 1/8 tsp black pepper, ground
  • 2 Tbsp canola oil
  • 0 1/2 Tbsp toasted sesame oil, unrefined
  • 1 1/2 tsp fresh ginger root
  • 0 1/2 tsp fresh garlic
  • 3 Tbsp tap water
  • 2 Tbsp tamari soy sauce
  • 1 Tbsp natural rice vinegar, 42 grain
  • 1 1/2 tbsp Swerve sweetener, brown
  • 1 1/2 tbsp allulose, liquid sweetener
  • 1 Tbsp dried sesame seeds, whole
  • 3 cup frozen cauliflower, riced
  • 2 med fresh young green scallions
  • 0 1/4 cup fresh scallions, tops & bulb, chopped

DIRECTIONS

  1. Cut chicken thighs into 1-inch cubes. In a medium bowl, mix together egg, almond flour, salt and pepper. Add chicken and mix until all pieces are evenly coated in the egg mix.
  2. In a 10-inch nonstick skillet, warm the canola oil over medium heat. When the oil is shimmering, drop pieces of chicken into the pan in a single layer (do not overcrowd) and pan fry until golden brown, about 3 minutes. Flip each chicken piece and cook another 3 minutes. Place cooked chicken on a cooling rack over a sheet pan to drain. Repeat in batches until all chicken is cooked.
  3. Wipe out the skillet with a paper towel and warm the sesame oil over medium low heat. Add the grated fresh ginger and minced or pressed garlic, sautéing until fragrant, about 30 seconds. Add the water, tamari, rice vinegar, and sweeteners and stir to combine. Bring to a simmer over medium low heat and cook to allow the flavors to blend, 2 minutes. Sprinkle on the xanthan gum, stirring to incorporate, and continue to heat until thickened. Add in the sesame seeds and stir to evenly distribute. Fold the cooked chicken into the sauce and place the skillet over medium heat, folding gently, until the chicken is warmed through, and the sauce is nicely thickened, another 3 minutes.
  4. In a microwave, heat frozen cauliflower rice as directed on the package. Assemble each serving with a base of ½ cup cooked cauliflower rice, a rounded ½ cup sesame chicken and 1 tablespoon sliced scallions sprinkled over the top.

Cooking Tip