Keto teriyaki chicken stir fry is a super simple low carb dinner recipe. Perfect for when want something quick yet tasty. This easy 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 and low carb chicken 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 homemade teriyaki sauce.
Homemade teriyaki sauce
Here are the ingredients you'll find in my keto teriyaki sauce recipe:
- sesame oil
- garlic
- ginger
- tamari (you can use soy sauce instead)
- coconut aminos
- brown sugar substitute (instead of brown sugar!)
- apple cider vinegar
- pepper
- onion powder
- xanthan gum (to thicken, instead of cornstarch)
- water
You can replace the coconut aminos with more Tamari or soy if you prefer.
I really can't wait for you to taste this low carb chicken teriyaki, it's just so tasty!
How to make low carb keto teriyaki chicken
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 over 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 or cauliflower rice and top with sliced green onions and optional chilli, coriander and sesame seeds.
Variations
I used skinless chicken thighs, but you can also use chicken breast.
You can go crazy with the vegetables here - pretty much anything will work. Here are a few ideas:
sugar snap peas
fine green beans
bell peppers
spinach
kale
bean sprouts
shredded Chinese cabbage
sweetheart cabbage
How to serve Keto Chicken teriyaki
I like to serve this dish with konjac noodles (they are also called shiratake noodles), which taste surprisingly like "real" noodles. This is what I did in my Low Carb Keto Chicken Ramen recipe.
You could also use zucchini noodles (aka zoodles), cauliflower rice or broccoli rice or simply add more broccoli and bok choi if you prefer.
More delicious Asian-inspired recipes:
Tried this recipe? Give it a star rating below!
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Keto Teriyaki Chicken Stir Fry
from sugarfreelondoner.comNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
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
- ⅓ 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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Katharina Dinklage says
Fast, easy and so delicious !!
My husband who is a chef says: tip-top
Thank you Katrin
Katrin Nürnberger says
Tell him I'm honoured! I have a friend who's a chef and whenever he comes over to dinner to us I'm super nervous about cooking. It feels like exam time back at school 😉
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!! 🙂