Low Carb Sesame Chicken with Zucchini Chow Mein

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  • prep time

    prep time

    6 min

  • cook time

    cook time

    13 min

  • ready time

    ready time

    19 min

Low Carb Sesame Chicken with Zucchini Chow Mein

9 ratings

This meal prep recipe can easily be double to fulfill a week a meal prepping! Chopped chicken is coated in a delicious sauce flavored with toasted sesame seeds, garlic, and a smidgen of peanut butter. A side of cooked zucchini is a low carb filler-upper. You won’t even miss the takeout!

Jessica L.

  • Net Carbs

    6.6 g

  • Fiber

    2.8 g

  • Total Carbs

    9.6 g

  • Protein

    31.1 g

  • Fats

    22.5 g

359 cals

Low Carb Sesame Chicken with Zucchini Chow Mein

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Zucchini

    Zucchini

    14 ounce

  • Olive Oil

    Olive Oil

    2 teaspoon

  • Chicken Breast

    Chicken Breast

    6 ounce

  • Olive Oil

    Olive Oil

    2 teaspoon

  • Salt

    Salt

    0.25 teaspoon

  • Black Pepper

    Black Pepper

    0.25 teaspoon

  • Olive Oil

    Olive Oil

    2 teaspoon

  • Soy Sauce

    Soy Sauce

    1 teaspoon

  • Garlic

    Garlic

    1 clove

  • Sesame Seeds

    Sesame Seeds

    ½ teaspoon, whole pieces

  • Peanut Butter

    Peanut Butter

    1 tablespoon

  • Ginger, Ground

    Ginger, Ground

    0.25 teaspoon

  • Crushed Red Pepper by Simply Organic

    Crushed Red Pepper by Simply Organic

    ¼ tsp

  • Green Onions

    Green Onions

    2 tablespoon, chopped

Recipe Steps

steps 9

19 min

  • Step 1

    Prepare the zucchini by using a grater to make large shreds. The larger the shreds, the better, but the consistency is more important.
    Step 1
  • Step 2

    Heat the first amount of olive oil over high heat in a large skillet. Then, toss in the zucchini shreds. At this point, you can add a pinch of salt or other seasoning at your discretion, but it’s not necessary.
    Step 2
  • Step 3

    Cook the zucchini for 3-4 minutes, with an occasional stir. You want the zucchini cooked, but not mush. Divide the cooked zucchini between 2 meal prep containers.
    Step 3
  • Step 4

    Next, chop the chicken breast into bite-sized pieces, removing any fat you don’t want.
    Step 4
  • Step 5

    Heat the second amount of olive oil on high heat in the same large skillet. Toss in the chicken, and cook it with the salt and pepper until just cooked through and a little browned on the outside.
    Step 5
  • Step 6

    Once done, transfer the cooked chicken to a bowl or plate on the side for later. Return the skillet back to the stove on a very low heat. Combine the third amount of olive oil, the soy sauce, the garlic (minced), and the sesame seeds.
    Step 6
  • Step 7

    Cook the skillet on low heat for about 30 seconds or until the sesame seeds and garlic are fragrant. Then, stir in the peanut butter, ginger, and red pepper. Cover the skillet with a lid, and let the sauce simmer for just 1 minute.
    Step 7
  • Step 8

    Return the chicken to the skillet. Chop and stir in the green onion as well. Let the sauce coat the chicken and heat through.
    Step 8
  • Step 9

    Divide the chicken and sauce between the two meal prep containers. Enjoy for a healthy keto lunch!
    Step 9

Comments 10

  • JusLy UK

    JusLy UK 2 years ago

    Delicious 😋

    • Michelle

      Michelle 3 years ago

      Delicious! My 21 year old loved it.

      • JG

        JG 3 years ago

        Can i use firm tofu instead of chicken?

        • Mimi43

          Mimi43 4 years ago

          I liked it

          • SherrieMcL

            SherrieMcL 5 years ago

            Has anyone made this without the PB?

            • Brojas

              Brojas 3 years ago

              Yes! I did and it tastes great

          • Anonymous

            Anonymous 5 years ago

            I had to make some adjustments. I used thigh meat. I increased the sesame seeds to 1/2tbsp. And for the 3rd amount if oil I used 1/2tbsp sesame oil (instead of 1/4c olive oil) and after I added the peanut butter added some water to make a thick sauce. I also reduced the amount if Chile peppers. It was pretty good with these adjustments and easy less fat and calories!

            • AmronO

              AmronO 5 years ago

              Delicious!

              • snsasser3615

                snsasser3615 5 years ago

                So good!! My fav recipe so far

                • SkyX

                  SkyX 5 years ago

                  I could eat this every day!! it is so delicious!