This low-carb keto teriyaki chicken stir fry is a super easy 30-minute meal 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.
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, 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 gentle simmer.
In a small bowl, mix together the xanthan gum and oil or melted butter. Whisk into the sauce and stir until thickened.
Stir in the broccoli and chicken and heat through.
Serve hot over cauliflower rice. Garnish with green onions and sesame seeds, if desired.
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.