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Sugar Free Sesame Chicken Easy Weeknight Stir Fry Recipe featured image

Sugar Free Sesame Chicken Easy Weeknight Stir Fry Recipe

Why You Will Love Sugar Free Sesame Chicken Sugar Free Sesame Chicken gives you that glossy, sticky style stir fry you expect from takeout, without the...
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 skillet meal
Course: Main Course
Cuisine: Asian-Inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 3/4-inch pieces
  • 1 tsp fine sea salt divided
  • 1/2 tsp ground white or black pepper divided
  • 3 tbsp cornstarch or arrowroot divided
  • 2 tbsp neutral oil such as avocado or peanut oil, plus more as needed
  • 3 cups mixed vegetables such as broccoli florets, bell pepper strips, and sliced baby bok choy
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 4 scallions whites and greens separated and thinly sliced
  • 2 tbsp soy sauce or tamari use tamari for gluten-free
  • 2 tbsp rice vinegar or apple cider vinegar
  • 3 tbsp granulated or liquid sugar free sweetener such as allulose, erythritol, monk fruit, or a blend, or to taste
  • 1/3 cup low sodium chicken stock or water
  • 2 tsp toasted sesame oil
  • 1 tbsp sesame seeds preferably toasted
  • Optional: red pepper flakes or a pinch of chili flakes to taste

Method
 

  1. Pat the chicken pieces dry with paper towels and place them in a medium bowl. Season with 1/2 tsp salt and 1/4 tsp pepper.
  2. Sprinkle 2 tbsp of the cornstarch or arrowroot over the chicken and toss until each piece is lightly and evenly coated. Set aside while you prepare the sauce.
  3. In a small bowl or measuring jug, whisk together the soy sauce or tamari, rice vinegar, sugar free sweetener, and chicken stock or water until the sweetener dissolves.
  4. Add the remaining 1 tbsp cornstarch or arrowroot and the toasted sesame oil to the sauce mixture. Whisk well until no lumps remain and the mixture is smooth. Taste and adjust sweetness or vinegar to your preference.
  5. Heat a large skillet or wok over medium-high heat until hot. Add 1 1/2 tbsp neutral oil and swirl to coat the pan.
  6. Add the coated chicken in a single layer, working in batches if necessary to avoid crowding. Let the chicken sear undisturbed for 2 to 3 minutes, until golden on the bottom.
  7. Flip the chicken pieces and cook for another 2 to 3 minutes, until golden and just cooked through. Transfer the cooked chicken to a plate and repeat with any remaining chicken, adding a bit more oil if needed.
  8. If the pan looks dry, add the remaining 1/2 tbsp oil. Add the minced garlic, grated ginger, and the white parts of the scallions. Stir constantly for about 30 seconds, just until fragrant but not browned.
  9. Add the mixed vegetables to the pan, starting with the firmest ones (such as broccoli) and then adding quicker-cooking vegetables (such as bell pepper and bok choy). Season lightly with the remaining 1/2 tsp salt and 1/4 tsp pepper.
  10. Stir fry the vegetables for 2 to 4 minutes, until they are bright in color and crisp-tender, with a little bite left.
  11. Return the cooked chicken and any accumulated juices to the pan. Toss with the vegetables to combine evenly.
  12. Give the prepared sauce a quick stir, then pour it into the pan. Stir and toss everything together, allowing the sauce to come to a simmer.
  13. Cook for 1 to 2 minutes, stirring frequently, until the sauce thickens into a glossy glaze that coats the chicken and vegetables. If using, sprinkle in a pinch of red pepper flakes.
  14. Remove from heat. Stir in the sliced green parts of the scallions and sprinkle the sesame seeds over the top.
  15. Serve hot as is, or over cauliflower rice or steamed rice, spooning extra sauce from the pan over each portion.

Notes

Use thighs for juicier, more forgiving results; breasts work well if you avoid overcooking.
Adjust the sweetener gradually and taste as you go, since different sugar free sweeteners vary in sweetness and aftertaste.
For a lower carb version, focus on broccoli, bell pepper, and bok choy, and reduce or omit higher carb vegetables like carrots or peas.
If the sauce becomes too thick, splash in 1 to 2 tbsp water or stock to loosen it to your desired consistency.
To toast sesame seeds, dry-toast them in a small skillet over medium heat for 2 to 3 minutes, shaking often, until lightly golden and fragrant.