Keto Sesame Chicken

Ingredients

• 1.5 lbs Chicken thighs
• 1/2 cup Almond flour
• 1 large Egg
• 2 tbsp Sesame seeds
• 3 tbsp Coconut aminos
• 2 tbsp Rice vinegar
• 1 tbsp Swerve (or other keto sweetener)
• 1 tbsp Sesame oil
• 1 tsp Ginger
• 2 cloves Garlic
• 1/2 tsp Xanthan gum
• 2 tbsp Avocado oil

Instructions

1. 1Cut the 1.5 lbs of chicken thighs into bite-sized pieces, about 1-inch cubes.
2. 2In a medium bowl, whisk the 1 large egg. In a separate shallow bowl, combine the 1/2 cup of almond flour and 2 tbsp of sesame seeds.
3. 3Dip each piece of chicken into the whisked egg, letting any excess drip off. Then, coat each egg-dipped chicken piece thoroughly in the almond flour and sesame seed mixture.
4. 4Heat the 2 tbsp of avocado oil in a large 12-inch skillet over medium-high heat until shimmering, about 350°F (175°C). Carefully add the coated chicken pieces to the hot oil in a single layer, working in batches to avoid overcrowding the skillet. Cook for 4-5 minutes per side, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate lined with paper towels.
5. 5While the chicken cooks, prepare the sauce. In a small saucepan, whisk together the 3 tbsp of coconut aminos, 2 tbsp of rice vinegar, 1 tbsp of Swerve (or other keto sweetener), 1 tbsp of sesame oil, 1 tsp of ginger, 2 cloves of minced garlic, and 1/2 tsp of xanthan gum.
6. 6Bring the sauce mixture to a simmer over medium heat. Cook, whisking constantly, for 2-3 minutes, or until the sauce has thickened enough to coat the back of a spoon. Be careful not to boil.
7. 7Add the cooked chicken pieces back into the saucepan with the thickened sauce. Toss gently to ensure all the chicken pieces are evenly coated.
8. 8Serve the Keto Sesame Chicken immediately.

Substitutions

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