This Keto Teriyaki Chicken is a super easy keto chicken recipe with no marinating required! The chicken is stir-fried and coated in a thick, gluten-free teriyaki sauce that has a spot-on taste and the perfect amount of sweetness.
Why order take-out when you can have paleo & keto teriyaki chicken that's just as good at home - but without the carbs and gluten!
The chicken is stir-fried and coated in a thick, gluten-free teriyaki sauce that has a spot-on taste and the perfect amount of sweetness.
Then, just add some steamed broccoli with some cauliflower rice and you have a quick, easy, and delicious meal in less than 30 minutes!
The sweetener
For the low-carb sweetener, any keto sweetener will work.
I recommend a monk fruit/allulose blend or pure allulose because they have no aftertaste and dissolve beautifully!
While an erythritol-based sweetener will work, they don't always dissolve well. So if you choose erythritol, be sure to use the powdered variety.
*Note- Pure allulose is only 70% as sweet as other sweeteners. If you choose pure allulose, you may need to add a bit more than the recipe calls for.
For Paleo, use coconut palm sugar
Frequently asked questions
Traditional teriyaki chicken usually contains sugar, gluten, and soy - making it not low-carb or paleo-friendly. However, with just a few simple tweaks, you can have take-out quality teriyaki chicken and still remain on your paleo and/or keto diet.
Xanthan gum is a great low-carb thickener for sauces. When adding xanthan gum, be sure to slowly and lightly sprinkle it in while whisking vigorously, otherwise, it will clump! The sauce will thicken in as little as 20 to 30 seconds. Also, a little goes a long way! If you add too much the sauce will be slimy - any no one wants a slimy sauce! So just sprinkle it in slowly until slightly thickened, then stop. Most sauces only need ¼ to ½ teaspoon of xanthan gum to thicken.
To thicken paleo sauces, use a slurry of tapioca flour or arrowroot flour mixed with equal parts cold water. Bring the mixture to a boil, add the slurry, and stir until thickened. Most sauces only need 1 to 2 Tablespoons of starch to thicken.
Easy instructions
Start by steaming some broccoli. Chop half a head of broccoli into small florets.
In a large skillet, add around ¾ to 1 inch of water and bring to a simmer. Add the broccoli and cover, leaving the lid slightly cracked.
Steam around 5 to 6 minutes, or until it can be easily pierced with a fork. Try not to overcook it or it will be mushy! Set aside.
Then cut up around 2 lbs of chicken thighs into bite-sized pieces and season with salt and pepper.
I prefer boneless, skinless chicken thighs because they're a bit more tender and juicy, but chicken breasts will also work.
Heat some oil in a large skillet over medium heat and cook in a single layer over medium-high heat until cooked through. Set aside.
Be sure not to overcrowd the pan and cook in batches if needed.
Add the teriyaki sauce to skillet and thicken with either xanthan gum or starch. Then stir in the chicken and broccoli and serve!
Teriyaki sauce
For the keto teriyaki sauce, combine water, coconut aminos (can use gluten-free soy sauce if you're not Paleo), rice vinegar, sesame oil, sweetener, ginger, and garlic.
Add the sauce to the skillet and bring to a boil.
Once boiling, slowly sprinkle in xanthan gum while whisking or stir in some starch mixed with cold water.
Whisk until thickened.
Top tips
- For the low-carb sweetener, any keto sweetener will work. I recommend a monk fruit/allulose blend or pure allulose because they have no aftertaste and dissolve beautifully! If you choose an erythritol-based sweetener, I recommend using powdered, since erythritol doesn't dissolve as well as other sweeteners.
- If you choose pure allulose, it's only 70% as sweet as other sweeteners you may need to add a bit more.
- For Paleo, I recommend coconut palm sugar.
- If you're only Paleo and not low-carb: You can steam 2 peeled and chopped carrots with the broccoli and stir in some pineapple chunks at the end!
Looking for more dinner recipes?
Or My PCOS Kitchen's Gluten-Free Chicken Nuggets! look delicious. too!
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📖 Recipe
Keto Teriyaki Chicken {Paleo & Gluten-Free}
Ingredients
- 2 Lbs. Boneless Skinless Chicken Thighs - cut into bite-sized pieces
- Salt and Pepper
- ½ Head Broccoli - chopped into small florets (about 1 ½ Cups)
- 1 tablespoon Avocado Oil - + more if needed (or oil of choice)
- ½ Cup Filtered Water - or as needed
- Cauliflower Rice - for serving
Keto Teriyaki Sauce:
- ½ Cup Filtered Water
- ⅓ Cup Coconut Aminos + more as needed - or gluten free soy sauce
- 2 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- ¼ Cup Keto Sweetener - see notes below, or coconut palm sugar for Paleo
- ¾ teaspoon Ground Ginger
- ½ teaspoon Garlic Powder
- up to ½ teaspoon xanthan gum - or 1 ½ tablespoon tapioca or arrowroot flour mixed with 2 tablespoon of cold water for Paleo
Instructions
- In a medium-sized bowl, combine all of the sauce ingredients except the xanthan gum (or tapioca/arrowroot flour). Set aside.
- Chop the broccoli into small florets and set aside.
- In a large skillet, add around ¾ to 1 inch of water and bring to a simmer. Add the broccoli and cover, leaving the lid slightly cracked. Steam around 5 to 6 minutes, or until it can be easily pierced with a fork. Try not to overcook it or it will be mushy! Set aside.
- While the broccoli is steaming, cut the chicken into bite-sized pieces. Pat dry with a paper towel, if needed, and season with salt and pepper.
- Once the broccoli is done, using the same skillet, pour out the remaining water, add the avocado oil, and place over medium heat. Once the oil is hot, add the chicken in a single layer (cook in batches if needed) and do not stir for 1 to 2 minutes. Once the bottom of the chicken is nicely browned, stir and continue cooking until the chicken is cooked through. Set aside.
- In the same skillet, add the sauce and scrape up all the bits on the bottom of the pan and bring to a boil.
- To thicken with xanthan gum: Very slowly and lightly sprinkle in the xanthan gum while whisking constantly until thickened. The sauce will thicken in as little as 20 to 30 seconds. To thicken with starch: In a small bowl, combine the tapioca or arrowroot flour with cold water. Stir the mixture into the boiling sauce and stir until thickened, around a minute.
- Stir in the broccoli and chicken and heat through.
- Serve hot over cauliflower rice.
Notes
- I prefer using boneless, skinless chicken thighs for this recipe because they are a bit more tender and juicy. However, chicken breasts can be substituted.
- For the low-carb sweetener, any keto sweetener will work. I recommend a monk fruit/allulose blend or pure allulose because they have no aftertaste and dissolve beautifully! If you choose an erythritol-based sweetener, I recommend using powdered, since erythritol doesn't dissolve as well as other sweeteners.
- If you choose pure allulose, it's only 70% as sweet as other sweeteners you may need to add a bit more.
- For Paleo, I recommend coconut palm sugar for the sweetener.
- If you're only Paleo and not low-carb or keto: Feel free to steam 2 peeled and chopped carrots with the broccoli and stir in some pineapple chunks at the end!
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
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