Low Carb Sesame Chicken

Low Carb Sesame Chicken

Low Carb Sesame Chicken



Ever since I arrived down here in Tennessee I have gotten the chance to try out some great restaurants! One evening Alby took me to a local Japanese steakhouse and since that meal I made it my mission to find a great low carb replacement! Turns out I didn’t do to bad!

This is a new favorite in the house and I was told and I quote “you can make this any night of the week”

Good reviews all around!

However, even with a great review on the chicken I was determined to come up with a copycat shrimp sauce to go with the chicken! After looking through multiple recipes I came up with a GREAT low carb sauce that is pretty close to the original stuff! This low carb mayo based shrimp sauce is awesome!


-Ms. Em

Sesame Chicken Recipe 

  • 1 lb chicken breast, cut into 1 in cubes
  • 1 -2 tablespoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons sesame seeds
  • 2 tablespoons soy sauce

Use the sesame oil to coat a wok or nonstick pan. Add chicken and cook over low heat until almost cooked through.
Mix the ginger, onion powder, garlic powder, and sesame seeds in a small bowl.
Sprinkle over chicken and saute over medium-high heat.
Turn heat to high and add soy sauce, sauteing until fully incorporated and the chicken is slightly seared.
Serve immediately.



Copycat Shrimp Sauce Recipe



1 cup mayonnaise
1 tea. Liquid Splenda
2 tablespoons butter ( melted )
1 teaspoon tomato paste
3/4 teaspoon paprika
3/8 teaspoon garlic powder
to taste cayenne pepper

Stir ingredients together, adding the water last and slow until you get a preferred thickness. Cover the bowl and place it in the refrigerator. Refrigerate for at least 4-6 hours, ideally overnight. This allows the individual flavors the time to melt together.


One thought on “Low Carb Sesame Chicken

  1. Pingback: Japanese Steakhouse “Shrimp sauce” | Low Carb Country

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