Low Carb Chicken Teriyaki

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!

Jump to:

• Ingredients
• Instructions
• Variations
• How to serve
• Storage
• Related recipes
• Recipe

Ingredients

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
• spices
• 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

That's it!

Instructions

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.

Variations

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
• spinach
• kale
• bean sprouts
• shredded Chinese cabbage
• sweetheart cabbage
• mushrooms

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.

And as a dessert let me recommend matcha sugar free chocolate or matcha yogurt bark.

Storage

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.

Related recipes

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Recipe

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