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Sesame Chicken

Servings: 5


INGREDIENTS

  • Chicken and marinade
  • 700 g (5 thighs) chicken thigh - skin on, boneless (best) or chicken breast – cut into 1.5 inches or 3.5 - 4 cm cubes
  • 6 g (1 tsp) garlic powder
  • ½ tsp black pepper or 1/3 tsp white pepper
  • 3 g (½ tsp) salt – fine – OPTIONAL – adjust to taste and saltiness of tamari
  • 4 g (1 tsp) baking soda
  • 2 g (½ tsp) glucomannan
  • 1 large egg white
  • 30 g (2 tbsp) of sugar free, gluten free tamari
  • 120 g (½ cup) water – or more as needed
  • Coating & Frying
  • 40 g (½ cup) unflavoured protein powder – my test used 30 g of the 40 g
  • 115 g (½ cup) olive oil, avocado oil or refined coconut oil – 58 g (¼ cup) was absorbed
  • Sauce
  • 4 g (1 tsp) Lakanto sweetener
  • 17 g (1 tbsp) of ketchup or 10 g (2 tsp) tomato paste
  • 30 g (2 tbsp) sugar free, gluten free tamari sauce
  • 60 g (¼ cup) water
  • 15 g (1 tbsp) rice vinegar or white vinegar
  • 2 g (½ tsp) glucomannan – to thicken sauce
  • 1 tbsp toasted sesame seeds – white or black
  • OPTIONAL GARNISH: cilantro, scallions, green onions - chopped

DIRECTIONS

  • Chicken
  • 1.   Use boneless, skin-on chicken thighs and cut into 1 to 1½ inch or 2.5 to 3.8 cm size pieces.

  • Marinade
  • 2.   To a large mixing bowl add the garlic powder, black pepper, salt, glucomannan, baking soda, egg white, tamari, ¼ cup water, and stir well. Add in the chicken pieces to the bowl and toss well. Cover and let marinate for 1 hour on your counter or overnight in the refrigerator

  • 3.   Onto a baking sheet or large serving platter, spread half of the whey protein powder. Place, in a single layer, some of the marinated chicken pieces onto the platter. Sprinkle half of the remaining protein powder on top and pat to coat well. Transfer the coated chicken pieces onto a separate plate. Repeat with the rest of the chicken pieces until all of the chicken pieces are well coated

  • 4.   Place a wok onto medium high heat and pour in the oil. Heat the oil to about 380 F or about 190 -195 C. Slowly place, in a single layer, the coated chicken pieces. Fry for about 2 minutes on the first side to a light golden brown, then flip and fry for 1 minute. Using a slotted spoon, quickly remove the fried pieces and place on a plate. Repeat until all the chicken pieces have been fried. Set aside to rest

  • Sauce and Serving
  • 5.   To a small pot add the sweetener, ketchup, tamari, water, vinegar and glucomannan. Stir well and then cook over medium heat, bringing liquid to a light boil. Cook for 2 to 3 minutes and until the sweetener is completely dissolved

  • 6.   Drain the remaining oil in the wok, but save for other uses. Pour the sauce into the wok set over medium heat. Add the fried chicken pieces, and fold gently as you re-heat for about 1 to 2 minutes. Transfer to a serving platter, sprinkle with black or white roasted sesame seeds, tossing once. Optional: garnish with a light sprinkle of one of cilantro, scallions or green onions. Serve and enjoy this entrée with your favorite side dishes
     
     
     
     

MACRONUTRIENTS CHART


Recipe tags: Asian chicken stir fry, Better than take out, clean keto, diabetic keto sesame chicken, gluten free sesame chicken, healthy keto, healthy recipes, keto asian recipes, Keto budget recipes, keto cauliflower rice, keto chicken, keto chicken stir fry, keto copycat recipe, keto diet, keto dinner, keto for beginners, keto meals, keto meals and recipes, keto recipes, keto sesame chicken, keto snack, keto stir fry, low carb chicken recipes, low carb sesame chicken, paleo sesame chicken, reverse diabetes, sesame chicken
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  • By Angela Wilkes
  • Cuisine: Asian
  • Category: Chicken
  • Created: January 24, 2023

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