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.
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 tablespoon 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.
Notes
Prep Time: You can use pre-cooked plain leftover chicken to save even more time.To Reheat: You can reheat in the microwave by covering it with a paper towel and heating until hot. Or you can put a little bit of olive oil in a skillet and warm on medium heat until hot.To Freeze: Place the cooked and cooled chicken in freezer-safe individual servings or the entire dish. Thaw overnight and warm in the microwave or a skillet.Substitutions: You can use any type of brown sugar-flavored sweetener such as Swerve or Lankanto or even make your own. You can also sub in green beans or other vegetables for the broccoli.