Keto Teriyaki Chicken - Keto Recipes

This flavorful Keto Teriyaki Chicken is ideal with cauliflower fried rice to satisfy your keto Chinese food appetite.

Have you had a severe urge for keto Chinese food? Certainly, I have! Did you know that you can prepare this quick Keto Teriyaki Chicken in under 30 minutes by making a few straightforward substitutions? I’ll demonstrate how.

SAUCE KEO TERIYAKI

Of course, the sauce is what distinguishes teriyaki chicken. Sugar and thickeners like maize starch are abundant in store-bought sauce.

We are utilizing 6 basic components to make our keto teriyaki sauce: soy sauce, brown sugar alternative, garlic, ginger, water, and xanthan gum.

After browning the chicken, we add this delectable sauce and cook it together in the skillet until it thickens and coats the meat.

Did you know that you can prepare this quick Keto Teriyaki Chicken in under 30 minutes by making a few straightforward substitutions? I’ll demonstrate how.

More Delicious Recipes:

Keto Chicken Salad

Keto Chicken Nuggets Air Fryer

Italian Keto Chicken And Rice

Keto Chicken Cheese Casserole

Keto Chicken Pizza Casserole

Keywords: chicken teriyaki recipe, keto chinese food, and gluten-free preparation Time: 5 minutes Cook time: 15 minutes Total time: 20 minutes Servings: 5 Calories: 316kcal

INGREDIENTS

Avocado oil, two tablespoons
Chicken thighs weighing 2 12 pounds, chopped into 1-inch chunks
Soy sauce or coconut aminos, 1/4 cup
3 Tablespoons of Keto Brown Sugar Alternative
1 minced clove of garlic
Grated ginger, 1 teaspoon
1/2 cup water
xanthan gum, 1/4 teaspoon
Slivers of green onions and sesame seeds

INSTRUCTIONS

A big skillet with medium heat is used to heat the avocado oil. About 8 minutes after adding the chicken, it is finished cooking.
Garlic, ginger, water, soy sauce, sugar replacement, and xanthan gum should all be combined in a medium bowl. Blend by whisking. Mid-heat reduction is achieved by adding the sauce to the skillet holding the chicken. Simmer for a few more minutes(let sauce thickens). Cover the chicken.
Add sliced green onions and sesame seeds.

TIPS

As an easy side dish, serve over steamed cauliflower rice. In the frozen department of the supermarket, I enjoy purchasing cauliflower that has already been raked.
Five portions.

NUTRITION PER SERVING

Calories: 316kcal
Carbohydrates: 0g
Protein: 44g
Fat: 15g

Another Variation Of The Recipe

The recipe for keto teriyaki chicken stir fry couldn’t be easier. This quick recipe takes just 25 minutes to prepare.

In essence, it transforms a low-carb, nutritious chicken dinner into a savory version of a dessert.

The simplest approach is to prepare your own, as is frequently the case for people who desire to follow a low-carb or ketogenic diet.

PERSONALIZED TERIYAKI SAUCE

tahini oil
garlic
Garlic tamari (you can use soy sauce instead)
Coco-Amino Acids
alternative to brown sugar (rather than brown sugar!)
alcohol from apple cider
onion powder with pepper
gum xanthan (to thicken, instead of cornstarch)
water
If you’d rather, you could use additional Tamari or soy in place of the coconut aminos.

This low-carb chicken teriyaki is so good, I can’t wait for you to try it!

HOW TO DO

1.) For at least 15 minutes or overnight, marinate the chicken in 2 tablespoons of keto teriyaki sauce.

2.) Warm the oil(in a pan) over medium heat. The chicken should be added and cooked through after about 5 minutes of medium-high stirring. Remove food off heat. Put it aside.

3.) Add 3 tablespoons of water, 2 tablespoons of Teriyaki Sauce, and butter to a dry nonstick pan. Add the bok choi and heat over a medium flame. Bok choi should just slightly soften but still maintain its crunch, so cook for 1 to 2 minutes with a cover on.

Broccoli should be al dente after 2 to 3 minutes of steaming. You can choose to sauté the bok choi along with it.

4. Reintroduce the chicken and stir everything together until it is heated through.

The konjak noodles should last be heated through, either in the sauce with the chicken mixture or in a separate pan with a little water, rinsed, and drained.

5.) Top the teriyaki chicken stir fry with sliced green onions, optional chillies, coriander, and sesame seeds and serve over konjak noodles or cauliflower rice.

VARIATIONS

You can use chicken breast in place of the skinless chicken thighs I used.

With the vegetables, you really have no restrictions; almost anything will work. Here are some suggestions:

peas in sugar

excellent green beans

peppers, bell

spinach

kale

legume sprouts

shreds of Chinese kale

heart-shaped cabbage

SERVING GUIDE FOR KETO CHICKEN TERIYAKI

Since they surprise taste like “real” noodles, I like to serve this meal using konjac noodles (also known as shiratake noodles). I did this in my recipe for Low Carb Keto Chicken Ramen.

If you’d like, you can also make the dish with extra broccoli and bok choy or with cauliflower rice, broccoli rice, or zucchini noodles (commonly known as “zoodles”).

INGREDIENTS

4 skinless chicken thighs weighing 320 grams each,
diced, 1 cup/100 grams of broccoli florets,
1 head of bok choi weighing 70 grams,
ONE packet of 200 grams of drained konjak noodles,
1 tablespoon of butter,
4 tablespoons of keto teriyaki sauce, and 3 tablespoons of water.

to assist

2 medium spring onions or scallions,
1 tablespoon freshly chopped cilantro,
1 fresh chilli, and 1/3 teaspoon sesame seeds.

INSTRUCTIONS

For at least 15 minutes or overnight, marinate the chicken in 2 tablespoons of keto teriyaki sauce.
Warm(in the pan) oil on medium heat . The chicken should be added and cooked through after about 5 minutes of medium-high stirring. Remove food from heat. Put it aside.
In a thoroughly clean non-stick pan, combine the butter, 2 tablespoons teriyaki sauce, and 3 tablespoons water. Heat Bok choi on a medium burner. Bok choi should be heated for one to two minutes with a lid on so that it softens somewhat but keeps its crispness.
To make the broccoli al dente, steam it for 2 to 3 minutes. Choosing to sauté the bok choi is an option.
Reintroduce chicken and stir(until it’s heated) everything together .
Warm the konjak noodles thoroughly, either in the sauce with the chicken mixture or in a different pan with a little water, then drain and rinse them.
Serve the teriyaki chicken over konjak noodles and garnish with spring onions, chillies, coriander, and sesame seeds, if desired.