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.
up to ½teaspoonxanthan gumor 1 ½ tablespoon tapioca or arrowroot flour mixed with 2 tablespoon of cold water for Paleo
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.
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!