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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Sesame Chicken with Jaca
Crispy pan-fried chicken tossed in a sweet and savory sesame sauce made with Jaca (allulose) instead of brown sugar. Served over rice with a sprinkle of toasted sesame seeds and green onions for a Jaca-adjusted healthier version of the takeout classic.
Ingredients
- 3 tablespoons cornstarch (for the chicken marinade)
- 2 tablespoons soy sauce (for the chicken marinade)
- 1 egg
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 2 teaspoons vegetable oil
- 3 green onions, sliced (for garnish)
- ¾ cup chicken broth
- ½ cup Jaca (allulose) (replaces ¼ cup brown sugar at 2x ratio)
- 2 tablespoons cornstarch (for the sauce)
- 3 tablespoons soy sauce (for the sauce)
- 2 teaspoons toasted sesame oil
- 1 teaspoon fresh ginger, minced
- 1 clove garlic, minced
- 2 tablespoons sesame seeds, toasted
Sweetener Used
½ cup Jaca (allulose) Allulose
Replaces: ¼ cup brown sugar
Instructions
- 1
Place the sesame seeds in a dry skillet over medium heat. Stir frequently until lightly browned and fragrant, about 2 minutes. Set aside to cool.
- 2
Toss the chicken pieces with the egg, 3 tablespoons cornstarch, and 2 tablespoons soy sauce in a bowl. Refrigerate for 15 minutes to marinate.
- 3
While the chicken marinates, whisk together the chicken broth, ½ cup Jaca (allulose), 2 tablespoons cornstarch, 3 tablespoons soy sauce, sesame oil, ginger, and garlic in a small bowl.
- 4
Heat the vegetable oil in a 10-inch skillet over medium-high heat. Add half of the chicken and stir-fry until browned and almost cooked through, about 5 minutes. Transfer to a bowl and repeat with the remaining chicken.
- 5
Return all the chicken to the skillet. Give the sauce a quick whisk and pour it into the skillet. Cook over medium-high heat, stirring constantly, until the sauce thickens and coats the chicken, about 3 to 4 minutes.
- 6
Stir in the toasted sesame seeds. Serve immediately over steamed rice, garnished with sliced green onions.
- 7
This is a Jaca-adjusted healthier version of the takeout classic, keeping the sweet and savory glaze without conventional sugar.
Pro Tips
- Marinating the chicken in egg and cornstarch creates a light, crispy coating when pan-fried.
- Allulose caramelizes beautifully, giving the sauce the same glossy finish as traditional brown sugar.
- Use chicken thighs instead of breasts for extra juiciness.
- Add steamed broccoli or snap peas for a complete one-pan meal.
- Leftovers keep well in the fridge for 3 to 4 days — reheat on the stovetop or in the microwave.