Keto Teriyaki Chicken Recipe
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!
Servings: 4 Servings
Calories: 516kcal
Ingredients
Teriyaki Sauce
- 1.5 tablespoons sesame oil divided
- 1 1/2 teaspoons fresh ginger minced
- 1 teaspoon garlic minced
- 1/2 cup tamari or low sodium soy sauce, however, tamari has more flavor than soy sauce and less sodium
- 1/4 cup brown sugar substitute
- 3 tablespoons sherry
- 1/4 cup water
- 1/2 teaspoon xanthan gum
Stir Fry
- 2 tablespoons olive oil
- 1.5 lbs chicken thighs diced
- 1/2 red onion sliced
- Garnish: sesame seeds optional
Instructions
- Begin by adding 1 tablespoon of sesame oil to a saucepan over medium-high heat.1.5 tablespoons sesame oil
- When hot, add the ginger and garlic, and sauté for 2 minutes until fragrant.1 1/2 teaspoons fresh ginger, 1 teaspoon garlic
- Add the tamari, brown sugar substitute, and sherry. Stir and simmer for 10 minutes.1/2 cup tamari, 1/4 cup brown sugar substitute, 3 tablespoons sherry
- While the sauce is simmering, heat the olive oil over medium-high heat in a large pan or wok.2 tablespoons olive oil
- When the pan is hot, add the onions and stir-fry for 2 minutes.1/2 red onion
- Add the chicken thighs and stir-fry for 5 minutes, or until it is cooked through. Set aside.1.5 lbs chicken thighs
- When the sauce has simmered for 10 minutes, make a xanthan gum slurry by adding the xanthan gum to a small bowl. Gradually add the water, 1 teaspoon at a time to start, until it becomes a thick sauce.1/2 teaspoon xanthan gum, 1/4 cup water
- Add the slurry to the sauce, and whisk continuously until it is smooth and thick. Remove the pot from the heat.
- Pour the sauce over the chicken and stir until the chicken is coated.
- Slice the end off of the gem lettuce, separate it into individual leaves, and give them a quick wash.
- Spoon the teriyaki chicken over the lettuce wraps or cauliflower rice, garnish with sesame seeds, and enjoy!Garnish: sesame seeds
Notes
- 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!
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.
Nutrition
Calories: 516kcal | Carbohydrates: 4g | Protein: 31g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1764mg | Potassium: 446mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg