Keto Teriyaki Chicken Recipe

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This keto teriyaki chicken recipe is the perfect way to enjoy the sweet, savory, and sticky goodness of traditional teriyaki sauce—without the carbs. Made with chicken thighs, a homemade keto teriyaki sauce, and simple ingredients like xanthan gum and sesame oil, this dish keeps net carbs low while packing in bold flavors. Serve as teriyaki chicken bowls with cauliflower rice, zucchini noodles, or even lettuce wraps for a meal your whole family will love!

A close-up of a pan containing chunks of chicken coated in a glossy keto teriyaki sauce, topped with sesame seeds. The chicken is cooked in a dark, speckled non-stick pan.

I love making this sugar-free teriyaki sauce at home because it’s easy, customizable, and skips all the unnecessary sugars in traditional teriyaki sauce. Using fresh ginger, minced garlic, and a brown sugar substitute, you get that iconic teriyaki flavor without spiking your blood sugar. My family raves about this dish every time, and I love that it works for meal prep too. Whether I serve it over shirataki noodles for a faux takeout vibe, pair it with crunchy green beans, or tuck it into crisp lettuce wraps for a handheld twist, it always feels like a great option for keeping the keto diet exciting.

Contents hide

1 ❤️ Why you will love this recipe

2 🗝️ Key ingredients & substitutions

3 🥣 How to make keto teriyaki chicken

4 🪄 Recipe notes & tips

5 ✨ Variations

6 🫙 Storage instructions

7 🍽️ What to serve with keto teriyaki chicken

8 ❓ Frequently asked questions

9 😋 More keto Asian-inspired recipes you will love

10 📖 Recipe

❤️ Why you will love this recipe

Low-Carb: Perfect for keto diets with sugar-free and low-carb ingredients.
Easy Prep: Simple steps and minimal prep time for busy weeknights.
Family-Friendly: Loved by the entire family, even those not on keto!
Versatiles: Serve it over radish rice, shirataki noodles, or in lettuce wraps.
Homemade Sauce: You’re in total control of the sweetness and flavors in the sauce.

🗝️ Key ingredients & substitutions

Bowls with labeled ingredients on a wooden surface, including chicken thighs, tamari or soy sauce, brown sweetener, sesame oil, sherry, red onion, garlic and ginger, and xanthan gum.

Chicken thighs: These stay juicy and tender, but chicken breasts work too. Adjust cooking times accordingly.
Sesame oil: Adds a nutty flavor, no substitute here for that authentic taste.
Fresh ginger and garlic: Essential for authentic teriyaki flavor. Powdered versions can be used, but fresh is best.
Tamari or low-sodium soy sauce: Tamari is richer in flavor and gluten-free, low sodium soy sauce is great too. You can use coconut aminos as a soy-free option, but reduce the amount of brown sugar substitute.
Brown sugar substitute: Keeps the sauce sweet without spiking blood sugar. I use a brown erythritol-based sweetener.
Xanthan gum: Thickens the sauce without carbs. Arrowroot powder works too but adds carbs.
Olive oil: Perfect for stir-frying. Use avocado oil for a higher smoke point.
Red onion: Adds a bit of sweetness and crunch. Swap with green onions or bell peppers for variety.
Sesame seeds (optional): Sprinkle on top for texture and presentation.

🥣 How to make keto teriyaki chicken

Sauté ginger and garlic: Heat 1 tablespoon of sesame oil in a small saucepan over medium heat. Sauté minced ginger and garlic for 2 minutes until fragrant.
Simmer the teriyaki base: Add tamari, brown sugar substitute, and sherry to the saucepan. Stir and let it simmer gently for about 10 minutes, letting the flavors meld.

Diced garlic pieces are sautéing in olive oil in a stainless steel pot on a stove. The garlic is slightly browning, indicating the start of a cooking process.

A stainless steel pot on a stove contains a dark liquid with chopped garlic, ginger, and sauce. The mixture appears to be simmering, with the stove burner visible in the background.

Cook onions and chicken: Heat olive oil in a separate large pan or wok over medium-high heat. Stir-fry sliced red onion for 2 minutes, then add diced chicken thighs. Cook for 5-7 minutes until the chicken is golden and cooked through, then set aside.

Sliced red onions cooking in a non-stick pan with a coating of oil.

Raw chicken pieces and sliced onions are in a black frying pan on a stovetop. A wooden spoon is placed in the pan, ready for cooking.

Thicken the sauce: When the sauce has simmered for 10 minutes, make a slurry by mixing xanthan gum with water in a small bowl, adding a teaspoon at a time until thickened. Whisk it into the sauce until smooth (with xanthan gum, the more you whisk the more it works!), then remove from heat.

A white bowl with a small amount of flour or powder inside sits on a speckled countertop. Next to it, there is a stainless steel measuring cup filled with water.

A white bowl containing a clear, slightly gelatinous liquid sits on a speckled countertop.

Combine and coat: Pour the thickened teriyaki sauce over the cooked chicken and onions. Stir until everything is evenly coated in the sticky, flavorful sauce.

A spoon drizzling teriyaki sauce into a white bowl filled with the dark, glossy sauce. In the background, pieces of cooked chicken are visible in a pan. A white cloth is partially covering the wooden surface.

Close-up of a pan with cooked chicken pieces being covered in a dark, thick sauce poured from a bowl. The dish is in the process of being prepared, and the sauce is visibly coating the chicken.

Serve and enjoy! Plate the chicken over cauliflower rice, shirataki noodles, or crisp lettuce leaves. Sprinkle with sesame seeds for a final touch.

Close-up of cooked chicken pieces coated in a sticky keto teriyaki glaze, sprinkled with sesame seeds. The chicken is golden brown and shiny, highlighting the rich sauce.

🪄 Recipe notes & tips

Don’t skip the simmer: Allowing the sauce to simmer for 10 minutes deepens the flavor and helps it thicken before adding the xanthan gum.
Use fresh aromatics: Fresh ginger and garlic make all the difference. Pre-minced or powdered versions can dull the flavor.
Adjust sweetness: Feel free to tweak the amount of brown sugar substitute based on your preference for sweetness.
Cook in batches if needed: If your pan is small, cook the chicken in batches to avoid steaming it instead of stir-frying.
Watch the xanthan gum: Add it slowly to prevent clumps. Whisking it well into the sauce is key!

✨ Variations

Swap the protein: Try this recipe with shrimp, beef strips, or even tofu for a vegetarian option.
Add more veggies: Stir in bell peppers, zucchini, or green beans for extra nutrients and crunch.
Heat it up: Sprinkle a little cayenne pepper or chili flakes into the sauce for a spicy kick.
Go soy-free: Use coconut aminos in place of tamari or soy sauce for a soy-free version (but it may not be keto-friendly).

🫙 Storage instructions

Use an airtight container: Store any leftover teriyaki chicken in an airtight container to keep it fresh.
Refrigerate promptly: Pop it in the fridge within two hours of cooking. It’ll stay good for up to 4 days.
Reheat gently: Warm it up in a skillet over medium heat, adding a splash of water or sesame oil to revive the sauce’s stickiness.
Freeze for later: You can freeze this dish for up to 3 months. Thaw it overnight in the fridge and reheat as usual.

🍽️ What to serve with keto teriyaki chicken

Low-Carb Sides: Radish rice, cauliflower rice, zucchini noodles, and shirataki noodles are excellent low-carb options that perfectly complement the rich, sticky teriyaki sauce.
Veggies: Steamed green beans add a satisfying crunch, while sautéed bell peppers bring sweetness and a pop of color. My easy sesame broccoli with garlic recipe provides a hearty, healthy side that pairs seamlessly with the savory chicken.
Bread Alternatives: For a handheld twist, serve the teriyaki chicken in lettuce wraps. The crisp texture of lettuce makes each bite refreshing and fun—perfect for an easy, low-carb wrap option.
Extra Flavors: Don’t forget the extras! Pickled ginger adds a tangy kick reminiscent of a Japanese restaurant, while my easy 5-minute keto coleslaw provides richness that pairs beautifully with the bold flavors of the teriyaki chicken. You can also try homemade sauerkraut if you’re meal planning in advance!

❓ Frequently asked questions

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work great, but they might cook a bit faster, so keep an eye on them to avoid drying out.

What’s the best substitute for xanthan gum?

Arrowroot powder is a great option, though it adds carbs. You can also try guar gum if you’re sticking to keto-friendly ingredients.

Can I make this dish spicy?

Yes! Add a pinch of cayenne pepper or chili flakes to the sauce for a subtle heat, or drizzle hot sauce over the final dish.

Is tamari better than soy sauce?

Tamari has a richer flavor and is usually gluten-free, but low-sodium soy sauce works just as well in this recipe.

Can I prep this ahead of time?

Yes! You can make the sauce and cook the chicken separately, then combine them when you’re ready to serve. Perfect for meal prep!

A white plate with two lettuce wraps filled with teriyaki chicken pieces, garnished with sesame seeds. The background features a pan with more chicken and a white cloth.

Serving suggestion: Teriyaki Chicken Lettuce Wraps

😋 More keto Asian-inspired recipes you will love

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