sesame chicken in a bowl with a spoon inside and sesame seeds on top

Healthy Sesame Chicken (Paleo & Low Carb)

This healthy sesame chicken recipe is made in just one pan and filled with incredible umami, flavor, and overall deliciousness. It's made with succulent chicken thighs, perfect for meal planning, and it's completely gluten free, paleo, and low carb. 
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Author Monica Stevens Le





  • Heat a large sauté over medium heat for 3 minutes. Add 3 tablespoons of avocado oil and let it heat up for 1 minute. Meanwhile, prepare the chicken.
  • Combine cubed chicken thighs with salt, pepper, ginger, arrowroot, and 1 tablespoon of oil. I like to lay it flat on a cutting board and sprinkle the oil first and mix. Then I evenly distribute the powders and seasonings and mix well to evenly combine. Add chicken in an even layer to the sauté pan and cook for 5-6 minutes, flipping when it is golden brown. I like to cook in 2 batches, making sure I do not overcrowd the pan so chicken can crisp up. Remove from the pan with a slotted spoon and set aside on a plate.
  • Prepare the sauce by mixing the coconut aminos, coconut sugar, tomato paste, rice vinegar, sesame oil, sesame seeds, and ginger together in a bowl until well combined. Set aside. Make the arrowroot slurry by combing the arrowroot flour and water together in a small bowl. Set aside.
  • Add 1 1/2 tablespoons of sesame oil to the pan along with red chili pepper flakes and ginger. Cook for 1 minute, scraping the bottom of the pan frequently and stirring. Add 1/2 of the sauce to the pan and continue cooking for 1 minute, scraping the bottom of the pan frequently.
  • Add the chicken back into the pan and toss to combine. Add the remainder of the sauce into the pan. Slowly drizzle in the arrowroot slurry and cook for an additional 2 minutes, stirring frequently.
  • Serve with cooked cauliflower rice and garnish with sesame seeds and chopped green onions.


  • You can use chicken breast in place of thighs, but the chicken will not turn out as juicy and succulent.
  • You can store it for up to 5-7 days in an airtight container. I recommend storing it separate from the rice.
  • Serve with cauliflower rice, regular white/brown rice or your favorite rice noodles or veggie noodles.