My Low Carb Sesame Ginger Chicken has that same sweet and sticky sauce we all love, but I've shaved off some of the calories and carbs. The sauce can be thick and sticky or smooth and velvety - you get to be the judge. Either way, it's going to be delicious!
This chicken recipe is great any time of the year. Make it in cold weather in your oven, when it feels wonderful to end the day in a warm kitchen enveloped in the smell of ginger, garlic, and roasted meat. Or cook the marinated chicken on the grill on hot days - the smoky smells from the grill just enhance this recipe even more.
This goes great with stir fried veggies or a salad. Check out my make your own salad bar post - that's how we generally do salads around here.
Rice is our favorite side dish to pull this meal together, so you can swirl a forkful of rice in the extra Sesame Ginger sauce. Yum! You've gotta try out our Low Carb Half Calorie rice recipe! We make this at least once a week at our house.
Do you want to see all my low carb and gluten free recipes in one post? Here ya go: Best Gluten Free Low Carb Recipes You Should Try.
Ingredients
I've got a video showing all the ingredients and how to make this recipe right here ⬇️ if you'd rather watch than read:
But here's a list of the ingredients if it will help:
- chicken thighs
- coconut aminos
- zero calorie granulated sweetener, like Monk fruit, or erythritol
- fresh ginger and garlic
- low sugar ketchup
- sriracha sauce
- sesame oil
See recipe card for quantities.
Storage
Store any extra chicken in a covered container with as much extra sauce as you can scrape together. If there's absolutely no sauce left (which is totally understandable), then you can add a spoonful of liquid such as chicken broth to the container. This will keep the chicken moist when you reheat it again.
Top tip
Preheat the oven or the grill all the way before putting the chicken in (or on). It will give you the best results with this recipe.
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Low Carb Sesame Ginger Chicken
My Low Carb Sesame Ginger Chicken has that perfect sweet & sticky sauce, but with less carbs and calories. Easy for beginners, and finger-licking good!
- Total Time: under 2 hours
- Yield: 4-6 servings 1x
Ingredients
- 8 -12 chicken thighs, bone in OR boneless
- ¾ cup coconut aminos
- 2 Tbsp. zero calorie granulated sweetener, such as monk fruit or erythritol
- 2 teaspoons grated ginger
- 1 large clove grated garlic
- 1 Tbsp. low sugar ketchup
- 1 teaspoon sriracha sauce
- 2 teaspoons sesame oil
- Sesame seeds, to taste
- Salt and pepper, to taste
Instructions
- Salt and pepper the chicken and place into a container or a zip lock bag for marinating.
- Combine the coconut aminos, granulated sweetener, ginger, garlic, ketchup, sriracha sauce, and sesame oil. Stir to combine.
- Pour over the chicken thighs, cover, and let sit in the fridge for an hour or more to marinate.
- When you’re ready to cook the chicken, preheat the oven to 400 degrees.
- Line a cookie sheet with foil, and spray with cooking spray, or brush with oil.
- Let the extra marinade drip off the chicken, and lay the chicken on the cookie sheet.
- Bake @ 400 degrees for 30 minutes for boneless chicken thighs, or 55 minutes for bone-in chicken thighs.
- Meanwhile, bring marinade ingredients to a boil, adding a pinch or two of cornstarch to thicken the sauce. Reduce the heat, and continue whisking the sauce until slightly thickened. If the sauce gets a little too thick, add a splash of coconut aminos or warm water and whisk until the consistency is just right.
- Brush the chicken with the marinade/sauce as it cooks.
- When it’s finished cooking, brush the chicken with remaining sauce and sprinkle with sesame seeds and serve.
- Prep Time: 10 minutes
- Cook Time: 30 - 55 minutes
- Category: dinner
- Method: bake
- Diet: Low Calorie
Nutrition
- Serving Size: 2 pieces
- Calories: 255
- Sugar: 4.6 g
- Sodium: 1060.8 mg
- Fat: 14.4 g
- Carbohydrates: 20.4 g
- Fiber: 2.9 g
- Protein: 12.8 g
- Cholesterol: 27.6 mg