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 along with carrots, broccoli, and bursts of pineapple.
Why order take-out when you can have Teriyaki Chicken that’s just as good at home – but without the carbs and gluten! This Paleo And Keto Teriyaki Chicken has always made a regular appearance at my dinner table because it’s delicious, quick, & healthy. Once you try it, I’m sure it will become part of your regular rotation too. Here’s how to make it:
Keto Teriyaki Chicken Steps
Start by chopping up some carrots and broccoli. Then, set them aside. To make this lower carb than it already is, feel free to reduce or omit the carrots.
Then cut up around 2 lbs of chicken into bite-sized pieces. You can use boneless, skinless chicken thighs or breasts, either will work.
Season the chicken with salt and pepper and cook in a single layer over medium-high heat until cooked through and set aside. Don’t overcrowd the pan and cook in batches if needed.
Once the chicken is cooked and set aside, add the carrots and broccoli to the skillet along with around 1/2 cup of water. Cover (leaving the lid slightly vented) and cook 5 to 10 minutes, or until veggies are crisp-tender.
While the broccoli and carrots are cooking, whisk together the keto teriyaki sauce ingredients. This includes water, coconut aminos (can use gluten free soy sauce if are not Paleo), rice vinegar, sesame oil, sweetener, ginger, garlic, and arrowroot or tapioca flour to thicken.
For the sweetener, I prefer to use Swerve or Lakanto Sweetener (affiliate links). They are both Keto-friendly. However, you can use any sweetener you prefer. If you are Paleo, I recommend coconut palm sugar.
Starches are not usually part of a Keto diet, but it is needed to thicken the sauce. Since there is so little in the recipe, however, it doesn’t effect the carb count too awfully much.
After you whisk together the sauce, chop up a pineapple and set it aside. For lower carb, only use 1 cup of pineapple or omit altogether.
When the broccoli and carrots are done cooking, add some chopped onion and saute until the onion is tender. Add more oil to pan if needed to prevent sticking. Then, add the chicken back to the pan along with the gluten free teriyaki sauce and pineapple.
Stir until the sauce is thickened, 2 to 3 minutes. Serve over rice or cauliflower rice to keep it Paleo and Keto.
Perfect Teriyaki Chicken Stir Fry
- For the sweetener, I prefer to use Swerve or Lakanto Sweetener (affiliate links). They are both Keto-friendly. However, you can use any sweetener you prefer. If you are Paleo, I recommend coconut palm sugar.
- If you’re only Paleo and not low-carb or keto, use up to 4 carrots, 1 head of broccoli, a whole onion, and whole chopped pineapple.
- For lower-carb, omit the carrots and pineapple altogether and only use the 1/2 onion and 1/2 head of broccoli as written in the recipe card.
- Starches aren’t usually a Keto-friendly ingredient. However, it’s needed to thicken the sauce. Plus, there’s so little in the recipe that it doesn’t drastically effect the carb count.
Looking for more Paleo And Keto dinner recipes? Check out my Paleo & Low Carb Beef And Broccoli, Paleo, Dairy Free, & Low Carb Fettuccine Alfredo With Blackened Chicken, and My PCOS Kitchen’s Gluten Free Chicken Nuggets!
Keto Teriyaki Chicken
Any links on this site may be affilate links. If you purchase anything through them, your cost will remain the same, but I may make a small comission. Thank you for your support!
- 2 Lbs. Boneless Skinless Chicken Thighs or Breasts cut into bite-sized pieces.
- 1/2 Head Broccoli chopped (about 1 1/2 Cups), use 1 whole head if not Keto
- 2 Large Carrots chopped into bite-sized pieces, can use up to 4 if not Keto
- .5 Medium Onion chopped
- 1 Cup Chopped Pineapple can use a whole pineapple if not Keto
- Salt and Pepper
- 1 Tbsp. Coconut Oil (or oil of choice) + more if needed
- 1/2 Cup Filtered Water
- 1/2 Cup Filtered Water
- 1/3 Cup Coconut Aminos + more as needed or gluten free soy sauce
- 2 Tbsp. Rice Vinegar
- 1 tsp. Sesame Oil
- 1/4 Cup Swerve Sweetener Lakanto Sweetener, or coconut palm sugar for Paleo
- 1 Tbsp. Honey optional
- 3/4 tsp. Ground Ginger
- 1/2 tsp. Garlic Powder
- 1.5 Tbsp. Tapioca + more if needed or Arrowroot Flour
- Chop the carrots and broccoli then set aside.
- Cut chicken into bite-sized pieces and season with salt and pepper.
- Heat a large skillet over medium-high heat and add in the coconut oil to melt. Once melted, add the chicken in a single layer and do not stir. Once the bottom of the chicken is browned, stir and continue cooking until chicken is cooked through. Set aside.
- Add the chopped broccoli and carrots along with 1/2 C water to the skillet. Cover (leaving it slightly vented) and let cook 5 - 10 minutes or until crisp-tender.
- While carrots and broccoli are cooking, chop up an onion, the pineapple, and whisk together all of the teriyaki sauce ingredients.
- Add the onion to the pan and saute until tender, adding additional coconut oil to the pan if needed to prevent sticking.
- Add the chicken back in, along with the pineapple chunks and teriyaki sauce.
- Bring to boil, stir until thickened. Taste and season with additional coconut aminos or salt and pepper as needed. If sauce needs to be thicker, mix an additional 1 Tbsp of arrowroot or tapioca with 1 Tbsp of cold water. Then, add to sauce and stir until thickened
- Serve with rice, quinoa, or cauliflower rice.
Nutritional information is approximate and may vary.
Pin For Later