This low-carb keto teriyaki chicken stir fry is a super easy one-skillet 30-minute meal with no marinating required! The chicken is stir-fried and coated in a thick, gluten-free teriyaki sauce with a spot-on taste and perfect sweetness.
Why order take-out when you can have low-carb keto teriyaki chicken that's just as good at home without the carbs and gluten?
The chicken is stir-fried and coated in a thick, low-carb teriyaki sauce with a spot-on taste and perfect sweetness.
❤️ Why You'll Love This Keto Chicken Teriyaki Recipe: It has a classic 🥡 takeout flavor, is easy to make, and is healthy, gluten-free, dairy-free, low-carb, keto, and can also be made paleo!
Then, just add steamed broccoli with cauliflower rice, and you have a quick, easy, and delicious meal in less than 30 minutes!
Frequently asked questions
At restaurants, teriyaki sauce usually contains added sugar, cornstarch, and soy sauce, making it high in carbs and not gluten-free. However, this recipe uses low-carb sweeteners and thickeners to keep it keto and gluten-free soy sauce.
Xanthan gum is a great gluten-free, low-carb thickener. It's perfect for thickening sauces, such as this teriyaki sauce, and orange sauce to make orange chicken.
Step 1: Steam the broccoli.
Chop half a head of broccoli into small florets.
In a large skillet, add around ½-inch of water and bring to a simmer. Add the broccoli and cover, leaving the lid slightly cracked.
Steam for 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.
Step 2: Chop and cook the chicken.
Cut up around 2 lbs of chicken thighs into bite-sized pieces and season with salt and pepper.
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.
Step 3: Add the teriyaki sauce to the skillet and thicken it with xanthan gum.
Step 4: Add the broccoli and toss to combine.
For the low-carb teriyaki sauce, you'll need the following ingredients:
- Water: For thinning out the sauce.
- Tamari: This is a soy sauce that is always gluten-free. You can substitute it with gluten-free soy sauce or coconut aminos, but be aware that coconut aminos are a bit higher in carbs.
- Rice Vinegar: Adds flavor, acidity, and a touch of sweetness.
- Sesame Oil: Adds a distinct nutty, earthy taste that is common in Asian dishes.
- Keto Sweetener: Use any sweetener you prefer. I like to use a brown low-carb sweetener for added depth of flavor.
- Ginger: Gives the keto teriyaki sauce a slightly sweet, spicy taste.
- Garlic: Because everything is better with garlic!!
- Xanthan Gum: Low-carb keto thickener.
- Oil Or Melted Butter: Used to mix with the xanthan gum so it doesn't clump.
Here are the simple instructions to make the keto teriyaki sauce:
- Whisk all of the sauce ingredients, except the xanthan gum and oil or melted butter, in a medium-sized bowl. Bring to a gentle simmer.
- In a small bowl, combine the xanthan gum and oil. Whisk into the sauce until thickened.
💭Tip: Mix xanthan gum with a small amount of oil or melted butter before adding it to sauces to keep it from clumping.
This keto chicken recipe is typically served with rice, but rice is extremely high in carbs!
To keep this dish low-carb, serve with cauliflower rice and garnish with green onions and sesame seeds if desired.
- Store: This keto stir-fry is best served fresh, but leftovers can be stored in the refrigerator for 3 to 4 days. Store the sauce separately to keep the dish from becoming soggy if possible.
- Meal prep: Cook meat, veggies, and sauce separately and assemble when ready to serve.
- Freeze: It can also be frozen! Just be sure to freeze the chicken and the sauce separately. When ready to eat, allow to thaw in the refrigerator, then heat in a hot skillet or the microwave. I don't recommend freezing the broccoli, as it will get mushy when thawed and reheated.
Substitutions and variations
- For Paleo, simply use coconut palm sugar for the sweetener and replace the xanthan gum with 1 to 2 Tablespoons of tapioca or arrowroot flour mixed with equal parts cold water.
- If you're only Paleo and not low-carb, You can steam two peeled and chopped carrots with the broccoli and stir in some pineapple chunks at the end!
- Any sugar-free sweetener will work, but I recommend a low-carb brown sugar substitute for added depth of flavor. However, you can also use xylitol, a monk fruit/allulose blend, or pure allulose. 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.
- You can substitute the Tamari with gluten-free soy sauce or coconut aminos (for soy-free), but be aware that coconut aminos are a bit higher in carbs and aren't quite as strong.
- I prefer boneless, skinless chicken thighs because they're a bit more tender and juicy, but chicken breasts will also work.
Tip: 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.
- Be sure always to mix xanthan gum with a small amount of oil or melted butter before adding it to sauces to keep it from clumping.
- When cooking the chicken, be sure not to overcrowd the pan and cook in batches if needed.
- Try not to overcook the broccoli, or it will be mushy!
If you’ve tried this Healthy Keto Teriyaki Chicken Recipe or any other recipe on the blog, please let me know in the comments below!
Keto Teriyaki Chicken Stir Fry
- 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 Tbsp. Avocado Oil - + more if needed (or oil of choice)
- ½ Cup Filtered Water - or as needed
- Cauliflower Rice - for serving
- Green Onions - garnish
- Sesame Seeds - garnish
- In a medium-sized bowl, combine all of the sauce ingredients except the xanthan gum and oil or melted butter. Set aside.
- Chop the broccoli into small florets and set aside.
- In a large skillet, add around ½-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, drain the water and set it aside. In the same skillet, 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.
- Then, add the sauce and scrape up all the bits on the bottom of the pan and bring to a gentle simmer.
- In a small bowl, mix together the xanthan gum and oil or melted butter. Whisk into the sauce and stir until thickened, around 3 minutes.
- Stir in the broccoli and heat through.
- Serve hot over cauliflower rice. Garnish with green onions and sesame seeds, if desired.
Add Your Own Notes
- Nutrition information does not include cauliflower rice.
- 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 brown low-carb sweetener. However, you can also use xylitol, a monk fruit/allulose blend, or pure allulose. If you choose a white 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 so you may need to add a bit more.
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
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