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!
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.
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!
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
- 4 tbsp Japanese Sake
- 2 tbsp Swerve/Monkfruit
- 2 tbsp Soy Sauce
- 1/8 tsp Xanthan Gum (optional to thicken teriyaki sauce)
Directions
1) Gather all the ingredients.
2) Shred 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, 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.
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.
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).
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 low-carb/keto Teriyaki Chicken!
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Teriyaki Chicken
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
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.