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a cast iron pan with keto teriyaki chicken, green vegetables and a spoon
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Keto Teriyaki Chicken Stir Fry

Tickle your taste buds with this easy chicken teriyaki stir fry! It is made with a sugar free and gluten free teriyaki sauce. Serve with konjak noodles or cauliflower rice for a delicious low carb meal.
Course Main Course
Cuisine Japanese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 363kcal

Ingredients

To serve

  • 2 medium spring onions/scallions
  • 1 tbsp chopped fresh coriander/cilantro optional
  • 1 fresh chilli optional
  • 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

7.2g net carbs per portion. 
Storage: Best fresh or fridge for 1 day. 

Nutrition

Calories: 363kcal | Total Carbohydrates: 11.2g | Protein: 36.1g | Fat: 13.4g | Fiber: 4g | Sugar: 2.3g