Keto Teriyaki Chicken LowCarbingAsian Cover

Keto Teriyaki Chicken


Being low-carb/keto has some awesome benefits!  Aside from the weight loss, energy and health factor, it gives us the excuse to eat chicken thighs all the time.  Especially in our low-carb/keto Teriyaki Chicken!

Keto Teriyaki Chicken LowCarbingAsian Pin 0

Chicken thighs, which happens to be my favorite cut of chicken, has a lot more fat and oils compared to chicken breasts.  I recall only about 10 years ago, it was all about lean meats and chicken thighs were a foregone thought. Now, the mindset has changed and chicken thighs can have their rightful spot in the limelight! 

However, to every upside, there’s a downside. And although we’d indulge in chicken thighs, our sauce of choice Teriyaki was out. 

Keto Teriyaki Chicken LowCarbingAsian Pic 1

Teriyaki is very sweet and if you look at the traditional recipe, it’s indeed loaded with carbs, somewhere between 2-4g of net carbs per tbsp!  So instead, we decided made our own low-carb/keto Teriyaki Sauce that really tastes exactly like Teriyaki at only 1g of net carbs per tbsp!

This super easy dish is low-carb/keto friendly and maintains the traditional sweetness and juiciness of Teriyaki Chicken, with only a fraction of the carbs!

Keto Teriyaki Chicken LowCarbingAsian Pic 2

A couple of ingredients you will need for this recipe are Japanese Sake, Swerve/Monkfruit, Almond Flour, Soy Sauce and optional Xanthan Gum (to thicken the teriyaki sauce). 

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

Now, let’s get started!

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 Olive Oil
  • 1/8 tsp Toasted Sesame Seed
  • 1/4 Whole Cabbage

Sauce

Directions

1) Gather all the ingredients.

Keto Low Carb Teriyaki Chicken Recipe (1)

2) Shred 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, Swerve or Monkfruit, Soy Sauce, optional Xanthan Gum and bring to boil.  Once boiling, reduce heat to med-low heat and let it cook for 2 minutes while occasionally stirring.  Once 2 minutes has passed, remove from heat and set aside.  Note – if you opt not to use Xanthan Gum, the teriyaki sauce will be runny.

Keto Teriyaki Sauce Recipe (9)

Keto Teriyaki Sauce Recipe (9)

Keto Teriyaki Sauce Recipe (6)

5) While waiting for the teriyaki, heat up olive 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 chicken has a nice crust, about 3-4 minutes.

Keto Low Carb Teriyaki Chicken Recipe (9)

6) Once crusted, 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 low-carb/keto Teriyaki Chicken!

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More Recipes

Keto Teriyaki Chicken LowCarbingAsian Pin 3

Keto Teriyaki Chicken LowCarbingAsian Cover

Teriyaki Chicken

The BEST Asian Low-Carb/Keto recipe for Teriyaki Chicken. So flavorful and satisfying. Net Carb / Serving ~4g. Step by step directions with pictures makes this recipe so quick and easy.
5 from 3 votes
Course: Main Course
Cuisine: Asian, Asian Fusion
Keyword: keto teriyaki chicken, keto teriyaki sauce, lowcarb teriyaki chicken, lowcarb teriyaki sauce, teriyaki home made, teriyaki recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe

Ingredients

Chicken

  • 2 Pieces Boneless & Skinless Chicken Thighs
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Olive Oil
  • 1/8 tsp Toasted Sesame Seed
  • 1/4 Whole Cabbage

Sauce

  • 4 tbsp Japanese Sake
  • 2 tbsp Swerve/Monkfruit
  • 2 tbsp Soy Sauce
  • 1/8 tsp Xanthan Gum optional to thicken teriyaki sauce

Instructions

  • Gather all the ingredients.
  • Shred 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, Swerve or Monkfruit, Soy Sauce, optional Xanthan Gum and bring to boil. Once boiling, reduce heat to med-low heat and let it cook for 2 minutes while occasionally stirring. Once 2 minutes has passed, remove from heat and set aside. Note - if you opt not to use Xanthan Gum, the teriyaki sauce will be runny.
  • While waiting for the teriyaki, heat up olive 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 chicken has a nice crust, about 3-4 minutes.
  • Once crusted, 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

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