Keto teriyaki chicken stir fry is a super simple low carb dinner recipe for when you’re tired after a long day at work and want something quick yet tasty. This easy dish is ready in only 25 minutes. Even the carb-loving members of your family will love it!
Teriyaki chicken is one of those dishes that just shouts at me from a menu but often it’s off limits because its loaded with MSG or sugar! Not this one guys.
This teriyaki chicken stir fry uses my super simple keto teriyaki sauce recipe and is rich in flavour without that sugar that will destabilise your blood sugar levels.
How to make a delicious keto teriyaki chicken stir fry:
1.) Marinate the chicken in 2 tbsp of keto teriyaki sauce for at least 15 minutes, or overnight.
2.) Heat the oil in a pan on a medium heat. Add the chicken and sauté on a medium heat for about 5 minutes until cooked through. Remove from the heat and set to one side.
3.) Add the butter, 2 tbsp Teriyaki Sauce and 3 tbsp of water to a clean non stick pan. Heat on a medium flame and add the bok choi. Cover with a lid and heat for about 1 – 2 minutes until the bok choi softens slightly but retains a crunch.
Steam the broccoli for 2 – 3 minutes until al dente. Option to sauté with the bok choi if you prefer.
4.) Add the chicken back to the pan and toss altogether until warm.
Last, 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.
5.) Serve the teriyaki chicken stir fry with konjak noodles and top with spring onions and optional chilli, coriander and sesame seeds.
Variations
You can go crazy with the vegetables here – pretty much anything will work, from sugar snap peas to fine green beans, bell peppers or even spinach and kale. Bean sprouts are always good too, as would be shredded Chinese cabbage or pointed sweetheart cabbage.
I like to serve this dish with konjac noodles (they are also called shiratake noodles), which taste surprisingly like “real” noodles. You could also use zucchini noodles (aka zoodles), cauliflower or broccoli rice or simply add more broccoli and bok choi if you prefer.
More delicious Asian-inspired recipes:
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Keto Teriyaki Chicken Stir Fry
Ingredients
- 1 tbsp olive oil
- 4 skinless chicken thighs 320g, cubed
- 1 cup / 100g broccoli florets
- 1 head of bok choi 70g
- 1 packet konjak noodles 200g drained
- 1 tbsp butter
- 4 tbsp keto teriyaki sauce
- 3 tbsp water
To serve
- 2 medium spring onions/scallions
- 1 tbsp chopped fresh coriander/cilantro optional
- 1 fresh chilli optional
- 1/3 tsp sesame seeds
Instructions
- Marinate the chicken in 2 tbsp of keto teriyaki sauce for at least 15 minutes, or overnight.
- Heat the oil in a pan on a medium heat. Add the chicken and sauté on a medium heat for about 5 minutes until cooked through. Remove from the heat and set to one side.
- Add the butter, 2 tbsp teriyaki sauce and 3 tbsp of water to a clean non-stick pan. Heat on a medium flame and add the bok choi. Cover with a lid and heat for about 1 - 2 minutes until the bok choi softens slightly but retains a crunch.
- Steam the broccoli for 2 - 3 minutes until al dente. Option to sauté with the bok choi if you prefer.
- 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.
Notes
Nutrition
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Kay says
Was just searching for some fresh new recipe ideas for our weekly dinner menu. I’m glad I came across your site and this recipe. I’m going to add it to our menu for next week and see what the family thinks. Thanks for sharing!
Katrin Nürnberger says
Hi Kay, I´m glad you found my site. Can´t wait to hear what you think of my recipes!
Sandra says
Wow, just wow. This tasted so much better than takeout and was so easy!
Katrin Nürnberger says
So glad you liked it!! 🙂