This keto teriyaki chicken recipe is going to be your new favorite keto meal to add into the rotation! It’s so easy to make and cooks up in minutes. Best of all, the teriyaki sauce is keto and low carb friendly and can be used on everything!
Teriyaki chicken is a sure winner everything time! This classic dish has always been a family favorite and it’s not hard to see why.
Juicy pan-fried chicken is topped with a sweet and savory teriyaki sauce making it the perfect meal for the entire family.
I can’t tell you how much my kids love teriyaki chicken, so of course, I had to find a sugar-free alternative, one that didn’t contain a bunch of additives.
After many trials in the kitchen and a lot of soy sauce, I came up with the perfect recipe that I think you will all love!
To keep this dish low carb, I always serve teriyaki chicken over a bed of shredded cabbage or a bed of mixed greens. You can also enjoy it with a side of cauliflower rice.
What is teriyaki chicken?
Teriyaki chicken is grilled or pan-fried chicken (breast or thigh but we prefer thigh) which is topped with a Japanese sweet and savory sauce.
What’s teriyaki sauce and how do you make it keto?
Teriyaki sauce is a thick sauce that has both sweet and savory umami flavors. Since most store bought teriyaki sauces contain massive amounts of sugar and thickening agents, we make our own using only a few ingredients. All the ingredients are mixed and cooked over a pan until thickened.
What kind of Japanese sake should I use to make teriyaki sauce?
We use Junmai Japanese sake which you can find at most Asian supermarkets.
What kind of chicken do you recommend using for teriyaki chicken?
We always use chicken thighs because it’s the juiciest cut of meat. You can also use breast but cooking times will vary.
If you love teriyaki, here are some other recipes you can try!
- Teriyaki Beef Salad
- Teriyaki Salmon Bowl with Cauliflower Rice
- Keto Teri Avocado Chaffle Burger
- Keto Teriyaki Sauce
- Full Collection of Asian Recipes
Now, let’s get making the easiest Keto Teriyaki Chicken recipe ever!
- Prepping Time 5M
- Cook Time 10M
- Total Time 15M
- Net Carb/Serv ~4g
- Servings 2
Ingredients
Chicken
- 1/2 lbs Boneless & Skinless Chicken Thighs
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Neutral High Temp Oil (we used sunflower oil for this recipe)
- 1/4 tsp Toasted Sesame Seed
- 1/4 Whole Cabbage
Sauce
- 4 tbsp Japanese Sake
- 2 tbsp Monkfruit Erythritol Blend
- 2 tbsp Soy Sauce
- 1/16 tsp Xanthan Gum
Directions
1) Gather all the ingredients.
2) Shred the cabbage using a shredder and transfer to a serving plate.
3) Take chicken fillets, pat dry with paper towels, sprinkle with salt & pepper and set aside.
4) In a Teflon sauce pan, add Japanese Sake, Monkfruit Erythritol Blend, Soy Sauce and bring to boil. Once boiling, sprinkle in Xanthan Gum, reduce heat to med-low heat and let it thicken for 2 minutes while occasionally stirring. Once 2 minutes has passed, remove from heat and set aside. Note – if the sauce isn’t thickening, add Xanthan Gum in very small increments until desired consistency is reached.
5) While waiting for the teriyaki, heat up neutral oil in a cast iron pan on high. Once the oil starts to ‘smoke’, reduce heat to medium and carefully add chicken inside the cast iron pan (take caution as oil may splatter. You may partially cover the pan to reduce splatter as well). Cook until the chicken has a nice seared crust, about 3-4 minutes.
6) Once seared, flip and cook for 3-4 more minutes or until done (time will depend on the thickness of chicken thigh, so if you are unsure, either cut to check or use a meat thermometer, center internal temp should be 165F).
7) Transfer chicken onto a bed of cabbage, pour ~2 tbsp of the teriyaki sauce onto each serving and sprinkle toasted sesame seeds.
Hope you enjoy your Keto Teriyaki Chicken!
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Teriyaki Chicken
Ingredients
Chicken
- 1/2 lbs Boneless & Skinless Chicken Thighs (about 2-3 pieces)
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Neutral High Temp Oil we used sunflower oil for this recipe
- 1/4 tsp Toasted Sesame Seed
- 1/4 Whole Cabbage
Sauce
- 4 tbsp Japanese Sake
- 2 tbsp Monkfruit Erythritol Blend
- 2 tbsp Soy Sauce
- 1/16 tsp Xanthan Gum
Instructions
- Gather all the ingredients.
- Shred the cabbage using a shredder and transfer to a serving plate.
- Take chicken fillets, pat dry with paper towels, sprinkle with salt & pepper and set aside.
- In a Teflon sauce pan, add Japanese Sake, Monkfruit Erythritol Blend, Soy Sauce and bring to boil. Once boiling,sprinkle in Xanthan Gum, reduce heat to med-low heat and let it thicken for 2 minutes while occasionally stirring. Once 2 minutes has passed, remove from heat and set aside. Note - if the sauce isn't thickening, add Xanthan Gum in very small increments until desired consistency is reached.
- While waiting for the teriyaki, heat up neutral oil in a cast iron pan on high. Once the oil starts to 'smoke', reduce heat to medium and carefully add chicken inside the cast iron pan (take caution as oil may splatter. You may partially cover the pan to reduce splatter as well). Cook until the chicken has a nice seared crust, about 3-4 minutes.
- Once seared, flip and cook for 3-4 more minutes or until done (time will depend on the thickness of chicken thigh, so if you are unsure, either cut to check or use a meat thermometer, center internal temp should be 165F).
- Transfer chicken onto a bed of cabbage, pour ~2 tbsp of the teriyaki sauce onto each serving and sprinkle toasted sesame seeds.
Video
Nutrition
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Can you make extra teriyaki sauce and store in the refrigerator for later? Also how long will it keep?
Hey Raquel! Yup, you can def store in fridge but just make sure to reheat it before use as it might crystallize in the fridge. We had a jar in our fridge for about 1 week before and it was fine once heated.