Keto teriyaki chicken

Close up shot of a skillet filled with teriyaki chicken topped with sesame seeds and green onions.

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch

Cuisine: Japanese

Keyword: Keto chicken recipes, Teriyaki chicken

Servings: servings

Calories: 388kcal

Equipment

Large (11-inch/28cm) non-stick skillet

Ingredients

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 tablespoon (30g) coconut aminos
¼ cup allulose sweetener or other keto-friendly sweeteners of your choice
3 tablespoon apple cider vinegar
½ cup (120g) tamari soy sauce
2 teaspoon sesame seed oil
2 teaspoon grated ginger
2 cloves garlic, pressed
1 teaspoon arrowroot powder, optional
3 tablespoon water, optional

Serving ideas

Low carb keto cauliflower rice

Instructions

Sauce

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.

Chicken

Season the chicken with salt and black pepper to taste.
Heat 2 tablespoon 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.

Notes

NET CARBS: 5g (if using arrowroot powder as a thickening agent)

Nutrition