Juicy and tender, this keto teriyaki chicken is the ultimate comfort food – not to mention a sugar-free and gluten-free take on a very popular takeaway dish that you can easily recreate at home.
Ingredients and substitutes
Chicken - Use skinless boneless chicken thighs for the juiciest low carb teriyaki chicken. This recipe will also work with chicken breasts and tenders, but the meat will be a little bit dry for my tastes.
Seasoning - We don't need more than salt and pepper to fry our chicken. The rest of the flavors will be introduced by coating the meat in teriyaki sauce.
Oil - Mild olive oil or avocado oil will work best in this recipe.
You can find a detailed post, with all ingredients and possible substitutions, here >> LOW CARB KETO TERIYAKI SAUCE.
Step by step directions
Season the chicken with salt and black pepper to taste.
Heat 2 tbsp of olive oil in a large (11-inch/28cm) non-stick frying pan over a medium-high heat.
Place one layer of chicken and fry on each side for 3 minutes or until golden-brown and cooked through. Don’t overcrowd the skillet with the chicken and fry it in batches to ensure a nice browning.
When the last batch is cooked, return all the chicken to the same skillet and pour in the sauce.
Toss well to coat the chicken and cook for around 3 minutes, stirring occasionally.
Remove from the heat and serve with the side dish of your choice. Garnish with sesame seeds and freshly chopped green onions.
For thorough instructions on how to make my easy homemade teriyaki sauce recipe, check out the recipe card or read this post >> LOW CARB KETO TERIYAKI SAUCE.
There's nothing better than teriyaki chicken that’s served on a pillow of warm LOW CARB KETO CAULIFLOWER RICE. Another idea - add some broccoli or other veggies to a large skillet or wok and toss them with the chicken, creating a simple and delicious sugar-free keto stir fry.
Carbs in teriyaki chicken recipe
The most carbs in this recipe are coming from my sugar-free teriyaki sauce. Regardless of not using brown sugar, as in the original recipe, tamari soy sauce and coconut aminos still add some sugars. However, it's not that bad as it sounds! My teriyaki chicken is still much lower in carbs compared to the traditional Japanese recipe. You can split this recipe into four servings with around 5g net carbs per serving.
Yes, you can! Soy sauce is fairly low in carbs and can be used as part of a healthy keto diet. However, if you also want your food to be gluten-free, choose tamari soy sauce or any soy sauce with a gluten-free label on it.
No, it's not! However, you can always take a step away from the traditional recipe and add some chili flakes to spice the dish up.
Assuming that you store your leftovers in an air-tight container in the fridge, the cooked chicken will last for up to 4 days.
More low carb recipes
Keto teriyaki chicken
- Large (11-inch/28cm) non-stick skillet
- 1.5 lb (700g) skinless, boneless chicken thighs, cut into bite-size pieces
- Salt to taste
- Freshly-ground black pepper to taste
- Olive oil for frying
For the sauce
- 2 tbsp (30g) coconut aminos
- ¼ cup allulose sweetener, or other keto-friendly sweeteners of your choice
- 3 tbsp apple cider vinegar
- ½ cup (120g) tamari soy sauce
- 2 tsp sesame seed oil
- 2 tsp grated ginger
- 2 cloves garlic, pressed
- 1 tsp arrowroot powder, optional
- 3 tbsp water, optional
- In a small mixing bowl, combine the coconut aminos, sweetener, apple cider vinegar, tamari soy sauce, and sesame seed oil; set aside.
- Heat a little bit of olive oil in a non-stick skillet over a medium-high heat.
- Add the garlic and ginger and cook for 20 seconds. Then add the liquid mixture and stir well. Bring to a light simmer and cook, stirring occasionally, until the liquids are reduced and thickened to your taste. Optionally, make an arrowroot slurry by combining the arrowroot powder with 3 tablespoons of cold water and adding to the hot sauce. Simmer gently until thickened to your taste.
- Remove from the heat into a heat-proof bowl and set aside.
- Season the chicken with salt and black pepper to taste.
- Heat 2 tbsp of olive oil in a large (11-inch/28cm) non-stick frying pan over a medium-high heat.
- Place one layer of chicken and fry on each side for 3 minutes or until golden-brown and cooked through. Don’t overcrowd the skillet with the chicken and fry it in batches, if needed, to ensure a nice browning.
- When the last batch is done, return all the chicken to the same skillet and pour in the sauce.
- Toss well to coat the chicken and cook for around 3 minutes, stirring occasionally.
- Remove from the heat and serve with the side dish of your choice. Garnish with sesame seeds and freshly chopped green onions.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com