Keto Teriyaki Chicken

This keto teriyaki chicken is going to be your new favorite keto recipe 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!

Keto teriyaki sauce being poured onto pan seared chicken thigh

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.

And if you love teriyaki sauce, here are some other recipes you might enjoy.

Teriyaki Beef Salad

Teriyaki Salmon Bowl with Cauliflower Rice

Keto Teri Avocado Chaffle Burger

Keto teriyaki chicken served on a bed of cabbage with sprinkled sesame seeds being picked up with a pair of chopsticks

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.

Keto sugar free teriyaki sauce in a white vessel

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.

Japanese sake used for various cooking in Japanese recipes

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.

For this recipe, the special ingredients you will need are Japanese Sake, Monkfruit, Soy Sauce and Xanthan Gum.

Here is the sake we normally use for reference.  You can purchase everything else on Amazon.

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

  • 2 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

Directions

1) Gather all the ingredients.

2) Shred the cabbage using a shredder and transfer to a serving plate.

Keto Low Carb Teriyaki Chicken Recipe (11)

Keto Low Carb Teriyaki Chicken Recipe (4)

3) Take chicken fillets, pat dry with paper towels, sprinkle with salt & pepper and set aside.

Keto Low Carb Teriyaki Chicken Recipe (12)

4) In a Teflon sauce pan, add Japanese Sake, Monkfruit, 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.

Keto Teriyaki Sauce Recipe (9)

Keto Teriyaki Sauce Recipe (9)

Low Carb Keto Teriyaki Salmon Bowl with Cauliflower Rice Recipe (12)

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.

Keto Low Carb Teriyaki Chicken Recipe (9)

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).

Keto Low Carb Teriyaki Chicken Recipe (10)

7) Transfer chicken onto a bed of cabbage, pour ~2 tbsp of the teriyaki sauce onto each serving and sprinkle toasted sesame seeds.

Keto Low Carb Teriyaki Chicken Recipe (13)

Hope you enjoy your Keto Teriyaki Chicken!

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More Recipes

Keto teriyaki chicken served on a bed of cabbage with sprinkled sesame seeds being picked up with a pair of chopsticks

 

Keto teriyaki chicken served on a bed of cabbage with sprinkled sesame seeds being picked up with a pair of chopsticks

 

Keto teriyaki chicken served on a bed of cabbage with sprinkled sesame seeds

Teriyaki Chicken

This keto teriyaki chicken is going to be your new favorite keto recipe 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!
5 from 4 votes
Course: Lunch, Main Course, Sauce
Cuisine: Asian
Keyword: keto teriyaki, keto teriyaki chicken thigh, keto teriyaki sauce easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe
Calories: 104kcal

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
  • 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, 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

Calories: 104kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 1157mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Iron: 1mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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2 Comments

  1. Can you make extra teriyaki sauce and store in the refrigerator for later? Also how long will it keep?

    • LowCarbingAsian

      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.

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