Paleo Sesame Chicken Recipe (Gluten-Free, Low-Carb)

Sesame Chicken is a beloved classic—and this Paleo Sesame Chicken brings all the familiar flavors into a lighter, pantry-friendly version you can make at home. Instead of deep-frying battered pieces, this recipe sears thinly sliced chicken and finishes it in a glossy, sesame-forward sauce that’s sweet, tangy, and savory. It’s simple, fast, and ideal for busy weeknights or for when you want a comforting takeout-style meal without the breading.

This version focuses on a flavorful sauce made mostly from pantry staples: coconut aminos for a soy-free umami base, toasted sesame oil for aroma, rice vinegar for brightness, a splash of fish sauce for depth, a touch of honey (optional for Whole30), and toasted sesame seeds for crunch. A small amount of arrowroot flour helps the sauce cling to the chicken and gives the dish a satisfying glaze without using wheat or traditional cornstarch.

The method is straightforward: slice the chicken against the grain for tender bites, toss the pieces in arrowroot to promote browning, sear them quickly in a hot skillet, then return them to the pan once the sauce has reduced and thickened. Tossing the chicken with sesame seeds at the end gives each piece a toasty finish. Serve with steamed vegetables and your choice of rice—or try cauliflower rice for a lower-carb option.

Paleo Sesame Chicken

This quick recipe delivers classic sesame chicken flavor in about 30 minutes, with mostly pantry ingredients and easy substitutions for special diets. The sauce is the star—balanced, glossy, and ready to coat the chicken beautifully.

Prep & Cook Time

• Prep: 15 mins
• Cook: 15 mins
• Total: 30 mins

Ingredients

For the Chicken

• 3 boneless skinless chicken breasts, thinly sliced against the grain
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons arrowroot flour
• 3 tablespoons avocado oil (or another high smoke point oil)

For the Sauce

• 3/4 cup coconut aminos
• 1 1/2 teaspoons fish sauce
• 3 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 3/4 cup chicken broth
• 3/4 teaspoon crushed red pepper flakes, or to taste
• 3 tablespoons honey (optional; omit to make Whole30-compliant)
• 3 tablespoons toasted sesame seeds, plus more for serving
• Thinly sliced green onions (optional, for serving)

Optional Serving Suggestions

• Prepared rice (brown rice or cauliflower rice)
• Steamed broccoli or other steamed vegetables

Instructions

Brown the Chicken

1. Slice the chicken thinly against the grain. Place the slices in a bowl and season with salt and pepper. Add the arrowroot flour and toss until the pieces are evenly coated.
2. Heat the avocado oil in a large skillet over medium-high heat. When hot, add the chicken in a single layer if possible. Sear the chicken on all sides until cooked through and lightly golden, about 6–8 minutes depending on thickness. Remove the chicken from the skillet and set aside.

Make the Sauce

1. Whisk together the coconut aminos, fish sauce, rice vinegar, toasted sesame oil, chicken broth, red pepper flakes, and honey (if using).
2. Pour the sauce into the same skillet used for the chicken. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—those add great flavor. Cook the sauce, stirring occasionally, until it starts to reduce and thicken, about 3–4 minutes.
3. Stir in the toasted sesame seeds, then return the cooked chicken to the skillet. Toss everything to coat well in the sauce and warm the chicken through. Remove from heat.

Finish and Serve

1. Garnish with thinly sliced green onions and additional sesame seeds if desired. Serve the sesame chicken over steamed broccoli and rice or cauliflower rice for a complete meal.

Tips & Variations

• Slice the chicken thinly and against the grain for the most tender bites.
• If you aren’t following a Paleo diet, tamari or low-sodium soy sauce can be used in place of coconut aminos.
• To keep this Whole30, omit the honey; the sauce still has plenty of flavor from the vinegar and fish sauce.
• For extra browning, work in batches when searing the chicken so the pan isn’t crowded.
• Make-ahead: Prepare the sauce ahead of time and store it in the fridge for up to 3 days. Reheat and toss with freshly cooked chicken when ready to serve.
• Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve texture.

Photography and styling by Jess Gaertner Creative.