Quick Keto Sesame Chicken with Broccoli – One-Pan Wonder

Quick Keto Sesame Chicken with Broccoli – One-Pan Wonder

Do you ever crave that sticky-sweet sesame chicken from your favorite Chinese takeout but worry about the carbs?

I know the struggle – you’re eating keto, but sometimes you just want something that doesn’t taste like “diet food.”

This keto sesame chicken with broccoli delivers all the flavors you love without the carb crash.
The secret lies in using the right low-carb sweetener and getting that perfect crispy-tender texture.

KEY INFO

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Servings: 4
• Difficulty: Easy
• Dietary tags: Keto, low-carb, gluten-free (with substitutions), can be dairy-free

EQUIPMENT NEEDED

Essential tools:

• Large frying pan or wok
• 2 mixing bowls
• Whisk
• Sharp knife and cutting board
• Measuring cups and spoons

Simple alternatives:

• Sheet pan + oven (for hands-off cooking)
• Air fryer (for extra crispiness)
• Steamer basket (instead of microwave for broccoli)

INGREDIENTS

Main components:

• 1.5 lb (680g) boneless chicken thighs, cut into 1-inch pieces
• 4 cups (340g) fresh broccoli florets
• 2 large eggs, beaten
• 2 tbsp (16g) arrowroot powder or xanthan gum
• 3 tbsp avocado oil (divided)

For the sauce:

• 1/3 cup (80ml) tamari or coconut aminos [soy sauce substitute]
• 3 tbsp rice vinegar
• 1/4 cup powdered monk fruit sweetener [or erythritol]
• 2 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp xanthan gum (for thickening)
• 1/4 tsp red pepper flakes [optional]

For garnish:

• 2 tbsp sesame seeds
• 3 green onions, sliced thin

METHOD

1. Make the sauce first – whisk tamari, rice vinegar, monk fruit sweetener, sesame oil, garlic, ginger, and red pepper flakes in a bowl until smooth.
2. Prep the chicken – pat chicken pieces completely dry with paper towels, then season with salt and pepper.
3. Set up dredging station – beat eggs in one bowl, mix arrowroot powder with 1/2 tsp salt in another.
4. Dredge the chicken – dip each piece in beaten egg, then coat lightly with arrowroot mixture.
5. Heat the pan – add 2 tbsp oil to large skillet over medium-high heat until shimmering.
6. Cook chicken in batches – don’t overcrowd! Cook 3-4 minutes per side until golden brown and internal temp reaches 165°F (74°C).
7. Steam the broccoli – while chicken cooks, microwave broccoli with 2 tbsp water for 90 seconds until bright green.
8. Return all chicken to pan – reduce heat to medium, add sauce mixture.
9. Thicken the sauce – sprinkle xanthan gum over sauce while whisking constantly, simmer 2-3 minutes until sauce coats chicken.
10. Add broccoli – fold in steamed broccoli, toss everything together for 1 minute.
11. Garnish and serve – top with sesame seeds and green onions immediately.

CRUCIAL TIPS

• Don’t skip drying the chicken – wet chicken won’t get crispy
• Cook in batches – overcrowded pan = soggy chicken
• Whisk xanthan gum constantly – prevents clumping
• Watch the sweetener – it can burn quickly on high heat
• Taste and adjust – add more sweetener or vinegar to balance

STORAGE & VARIATIONS

Storage:

• Refrigerate up to 4 days in airtight container
• Reheat gently in skillet with splash of water
• Don’t freeze – texture suffers

Scaling:

• Double recipe easily for meal prep
• Use sheet pan method for larger batches
• Keep sauce ratio the same

Common mistakes:

• Sauce too thin = didn’t use enough thickener
• Bitter taste = burned sweetener (lower heat next time)
• Mushy broccoli = overcooked (add it last!)

Delicious variations:

• Spicy version: Add 1-2 tsp chili garlic sauce
• Nutty twist: Sprinkle crushed peanuts on top
• Extra veggies: Toss in bell peppers or snap peas
• Cauliflower rice base: Serve over riced cauliflower instead
• Zoodle option: Make zucchini noodles for extra fiber

The beauty of this recipe is how it scratches that takeout itch without derailing your keto goals.
I’ve made this countless times for skeptical friends who couldn’t believe it was low-carb.

The key is getting that sauce just right – sweet, salty, and glossy enough to coat every piece of chicken.
Trust me on the xanthan gum – it’s what gives you that authentic takeout texture without the cornstarch carbs.