Low carb chicken teriyaki stir fry is an easy keto friendly dinner. It is filling, full of flavor and best served with cauliflower rice or miracle noodles. This simple one pan dish is ready in only 25 minutes.
I love chicken teriyaki, but I don't love all the sugar that regular teriyaki sauce is made with. Basically, it turns an otherwise healthy recipe into something of a savoury dessert.
As so often for people who want to eat a low carb or keto diet, the easiest solution is to make your own.
This low carb teriyaki chicken recipe uses my super simple sugar-free teriyaki sauce. It's a great fridge staple that uses a brown sugar substitute to sweeten the sauce.
All you need to to is add the chicken and vegetables, and dinner can be served!
Here are the ingredients you'll find in my homemade teriyaki sauce recipe:
- sesame oil
- garlic and ginger
- tamari - a gluten-free soy sauce
- coconut aminos
- sweetener - I used a golden erythritol monk fruit blend
- apple cider vinegar
- xanthan gum - to thicken, instead of cornstarch
And then you add the following:
- Chicken - this can be chicken thighs or chicken breast. I used thighs because they are tastier and cheaper.
- Broccoli and bok choi
- Konjac noodles
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
1.) In a bowl, marinate the chicken in keto teriyaki sauce.
2.) Heat the oil in a large skillet over medium heat. Add the chicken and sauté until cooked through. Remove from the pan and set to one side.
3.) Add the teriyaki sauce and water to the pan. Heat on a medium flame and add the vegetables. Cover with a lid and cook until the bok choi softens slightly but retains a crunch.
4.) Add the chicken back to the pan and stir fry until warm.
5.) Last, warm through the konjac noodles, either in the sauce with the chicken mix or in a separate pan in a touch of water, rinse and drain.
Change the protein: The recipe works with pulled pork, pork belly, sirloin steak and even cod, salmon or shrimp.
Change the vegetables: Swap out the broccoli or bok choi for any of the following:
- sugar snap peas
- fine green beans
- bell peppers
- bean sprouts
- shredded Chinese cabbage
- sweetheart cabbage
How to serve
I like to serve this dish with konjac noodles (they are also called shiratake noodles. These taste surprisingly like "real" noodles. I also use them in my keto ramen soup.
You could also use zucchini noodles (zoodles), kelp noodles, hearts of palm noodles or cauliflower rice.
Sprinkle sliced green onions on top, as well as sliced chili, cilantro and sesame seeds.
Refrigerator: Store in an airtight container in the fridge for up to 3 days.
Freezer: You can freeze this keto teriyaki chicken recipe for up to 3 months. The broccoli will go a bit soft when you defrost it though.
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Low Carb Teriyaki Chickenfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 2 medium spring onions/scallions
- 1 tablespoon chopped fresh coriander/cilantro optional
- 1 fresh chilli optional
- ⅓ teaspoon sesame seeds
- Marinate the chicken in 2 tablespoon of keto teriyaki sauce for at least 15 minutes, or overnight.
- Heat 1 tablespoon of oil in a pan. Add the chicken and sauté on a medium heat for about 5 minutes until cooked through. Remove from pan and set aside.
- Add the remaining oil, 2 tablespoon teriyaki sauce and 3 tablespoon of water to the same pan. Heat on a medium flame and add the broccoli. Cover with a lid and heat for 1 - 2 minutes. Add the book choi. Cook another minute until the bok choi softens slightly but retains a crunch.
- Add the chicken back to the pan and toss altogether until warm.
- Warm through the konjak noodles, either in the sauce with the chicken mix or in a separate pan in a touch of water, rinse and drain.
- Serve the teriyaki chicken with konjak noodles and top with spring onions and optional chilli, coriander and sesame seeds.
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