Keto Teriyaki Chicken is succulent, juicy chicken smothered in a tangy homemade teriyaki sauce. This low carb version is so much healthier than anything you can buy while dining out. It’s super easy to make and will take you less than 25 minutes from start to finish. So it’s perfect for busy nights.
I’ve always been a fan of Chinese food. It’s just so flavorful and different from other cuisines. I knew that I wanted to be able to continue eating it on a regular basis, but that I would have to do some work to develop recipes that are low carb.
But I didn’t just want something mediocre that happened to be low carb! I wanted something that was positively delicious. After some trial and error, I have come up with a combination that has won the hearts of mine and my family. Our second favorite might be these Asian Burgers With Broccoli Slaw.
Not only does this make an easy dinner option, but it’s also a fantastic leftover for lunch too. You can use it as a meal prep option and save you lots of time later too. Meal prepping can be easy if you make extra and plan to put the rest later.
It’s easy enough to make you could serve this stir fry when you are hosting a dinner party or feeding a large group. The flavor combinations are so amazing that it’s irresistible. Okay, let’s get started so you can make your own soon!
Ingredients for Keto Chicken Teriyaki
You only need 7 ingredients for this delicious sugar-free teriyaki chicken recipe!
- Boneless skinless chicken thighs – using thighs makes this taste the most like take-out Chinese
- Fresh broccoli – frozen is ok if you are in a pinch
- Soy sauce or coconut aminos – if using regular soy sauce make sure it is gluten-free
- Brown sugar substitute – I used Golden Lakanto
How to Make Keto Teriyaki Chicken
Even on those busy days when you dread cooking more than anything, you can easily whip out this meal, and everyone will enjoy it. It just takes a few minutes, and it’s worth every single bite.
First Step: Steam the broccoli in a large skillet for 4-5 minutes then set aside.
Second Step: Mix together the soy sauce, brown sugar substitute, garlic, ginger, and vinegar together in a small bowl.
Third Step: Begin heating the olive oil over medium-high heat in a skillet.
Fourth Step: Add in the chicken and cook for 5-8 minutes or until it has a nice sear on it.
Fifth Step: Drizzle in the sauce. Add the broccoli. Stir well and cook for 1-2 more minutes.
EXPERT TIP: You can add in a pinch of xanthan gum to make the sauce thicker. Don’t go overboard because a little bit goes a long way.
Can I use chicken breasts instead of thighs?
Yes, you can opt to use chicken breasts if you want. Chicken thighs are fattier meat, and they tend to be super juicy and flavorful. The chicken breasts will still be delicious, but they may be a little bit dryer. Try it both ways to see how you like it best, but don’t sweat it if you are out of chicken thighs and only have breasts. It’s a versatile dish!
Can I use other vegetables in low carb teriyaki?
Yes, you can sub in greens beans, a few onions or peppers, mushrooms, or any other low carb vegetable for the broccoli. Or use a combination! Or you can make the chicken with teriyaki sauce without vegetables in it and serve on top of cauliflower rice.
For a special treat, you can even serve some Bang Bang Cauliflower on the side!
Is soy sauce keto?
This a gray area. Many keto purists say it is not. I think a little on occasion (especially the gluten-free soy sauce) is ok. If you want to avoid soy you can use coconut aminos in the low carb teriyaki sauce instead. Coconut aminos has a more mild flavor and salt level so you may also need to add a pinch of salt.
Does teriyaki sauce have carbs?
Normally, there are a lot of carbs in teriyaki sauce but making your own sugar free teriyaki is a great way to still enjoy it!
- 2 lb. chicken thighs cut into strips
- 1.5 lb. fresh broccoli florets cut into bite-sized pieces
- 3/4 cup soy sauce or coconut aminos
- 1/4 cup brown sugar substitute such as Golden Lakanto
- 1 tbsp garlic chopped
- 1 tbsp fresh ginger
- 1 tbsp apple cider vinegar
- In a large skillet lightly steam the broccoli florets for 4-5 minutes, and then set aside.
- In a small bowl, combine the soy sauce, brown sugar substitute, garlic, ginger, and vinegar.
- Heat 2 tbsp of olive oil in the skillet over medium-high heat.
- Add the chicken to the heated skillet and cook for 5-8 minutes until it is seared well.
- Add the broccoli to the skillet with the chicken and pour the sauce over the broccoli and chicken. Stir to combine, and cook for 1-2 minutes longer or until the chicken reaches 160 degrees.
- Optional: You can add a pinch of xanthan gum to help thicken the sauce. A little goes a long way.
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