Okay, so picture this: it’s Wednesday night, you’re *starving*, and the thought of spending hours cooking? Absolutely not! That’s where this Keto Teriyaki Chicken Recipe swoops in to save the day. Seriously, it’s so easy, even I can manage it after a crazy day. And the best part? It’s totally keto-friendly, so you can indulge without any guilt. I swear, this has become my go-to when I need something quick, delicious, and healthy-ish. You know, the kind of meal that makes you feel like you’ve actually got your life together? This is it! It’s gonna become your new favorite keto teriyaki chicken recipe, trust me!
Why You’ll Love This Keto Teriyaki Chicken Recipe
Okay, so why *will* you love this? Let me tell ya:
- It’s seriously fast! We’re talking from fridge to table in, like, 30 minutes tops.
- The taste is amazing. Sweet, savory, a little bit tangy…it’s got it all!
- Totally keto-friendly, so you can enjoy it without blowing your diet. Less than 10g net carbs – woohoo!
Honestly, what’s not to love? It’s a winner, winner, keto chicken dinner!
Ingredients for Your Keto Teriyaki Chicken Recipe
Alright, let’s gather our goodies! Here’s what you’ll need: 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces, of course!), 1/4 cup soy sauce (or tamari if you’re gluten-free!), 1/4 cup erythritol or monk fruit sweetener, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon ginger (grated!), 1 teaspoon garlic (minced!), 1/4 teaspoon xanthan gum (optional, if you like a thicker sauce), and sesame seeds and chopped green onions for garnish. Got it? Good!
How to Prepare This Keto Teriyaki Chicken Recipe
Okay, here’s where the magic happens! Don’t worry, it’s easier than you think. Just follow these steps, and you’ll have amazing Keto Teriyaki Chicken in no time. Seriously, even if you’re not a pro in the kitchen, you got this! I promise!
Step-by-Step Instructions for Keto Teriyaki Chicken
1. Marinate Chicken: First, grab a bowl and whisk together your soy sauce (or tamari), sweetener, rice vinegar, sesame oil, ginger, and garlic. Give it a good mix! Then, toss in your chicken pieces and make sure they’re all coated in that yummy marinade. Let it sit for at least 15 minutes. I usually pop it in the fridge for up to 4 hours if I have time – the longer, the better, right?
2. Cook Chicken: Now, heat up a large skillet or wok over medium-high heat. You want it nice and hot! Add the marinated chicken (and all that lovely sauce!) to the skillet. Cook it until the chicken is browned and cooked all the way through. This usually takes about 7-10 minutes. Just keep stirring it around so it cooks evenly. Careful, it splatters sometimes!
3. Thicken Sauce (optional): Want a thicker sauce? Sprinkle that xanthan gum over the chicken while it’s cooking, and stir it in. It’ll thicken up pretty quickly. But honestly, it’s totally optional – it’s delicious either way!
4. Garnish and Serve: Last but not least, garnish with sesame seeds and chopped green onions. Makes it look all fancy, doesn’t it? Serve it hot and enjoy!
Tips for the Best Keto Teriyaki Chicken Recipe
Wanna make it *extra* amazing? Here are my secrets: Don’t overcook the chicken! It gets dry and sad. Also, taste the marinade before you add the chicken. Is it sweet enough for you? Adjust the sweetener if needed! And finally, don’t be afraid to experiment with spices. A little red pepper flake? Yum!
Ingredient Notes and Substitutions for Keto Teriyaki Chicken Recipe
Okay, so let’s talk ingredients! First off, the soy sauce. If you’re avoiding gluten, tamari is your best friend here. Or, for a totally soy-free option, coconut aminos work great! They have a slightly sweeter flavor, so you might want to cut back a tad on the erythritol. Speaking of sweeteners, I usually use erythritol ’cause it’s what I have on hand, but monk fruit sweetener is awesome too. Just use whatever you prefer! And hey, if you’re feeling wild, a tiny splash of pineapple juice (like, a teaspoon!) will add a *wow* factor, but remember to account for the extra carbs!
Serving Suggestions for Your Keto Teriyaki Chicken Recipe
Okay, so you’ve got this amazing Keto Teriyaki Chicken…now what? My go-to is definitely cauliflower rice. It soaks up all that delicious sauce! Zucchini noodles (zoodles!) are also fantastic. Or, if you’re feeling something lighter, a simple side salad with a vinaigrette is perfect. Honestly, you can’t go wrong!
Frequently Asked Questions About Keto Teriyaki Chicken Recipe
Got questions? I got answers! Here are some of the most common things people ask me about this Keto Teriyaki Chicken recipe:
Is teriyaki sauce keto-friendly? Not usually, BUT this recipe uses keto-friendly sweeteners to keep the carbs super low! Store-bought teriyaki is usually loaded with sugar – yikes!
Can I use chicken breast instead of thighs? Sure, you *can*, but chicken thighs are way more flavorful and stay much juicier. Chicken breast tends to dry out quicker, so just be careful not to overcook it! If you do use breast, maybe cut the cooking time down a bit.
How long does it last in the fridge? If you have any leftovers (which is rare in my house!), they’ll keep in the fridge for about 3-4 days in an airtight container. It’s perfect for meal prepping!
Can I add veggies to this? Absolutely! Broccoli florets, bell peppers, or even snap peas would be amazing in this Keto Teriyaki Chicken Recipe. Just toss them in the skillet with the chicken during the last few minutes of cooking. Easy peasy!
Storage & Reheating Instructions for Keto Teriyaki Chicken
Got leftovers? Lucky you! Just pop ’em in an airtight container and stash ’em in the fridge. They’ll be good for about 3-4 days. To reheat, you can microwave it (easy!), but I think it tastes even better reheated in a skillet on the stove. Just add a splash of water or broth to keep it moist!
Nutritional Information Disclaimer
Okay, so just a heads-up: the nutrition info is an estimate! It’ll change depending on the exact brands and ingredients you use, so don’t take it as gospel, okay?
Did You Enjoy This Keto Teriyaki Chicken Recipe?
Loved it? I hope so! Leave a comment below and let me know what you think! And hey, if you’re feeling extra generous, give it a star rating or share it on your socials! Happy cooking!
Print
Disgustingly Easy Keto Teriyaki Chicken Recipe in 30
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Diabetic
Description
Easy and delicious Keto Teriyaki Chicken recipe. Perfect for a quick weeknight meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup erythritol or monk fruit sweetener
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1/4 teaspoon xanthan gum (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- In a bowl, whisk together soy sauce, sweetener, rice vinegar, sesame oil, ginger, and garlic.
- Add chicken to the marinade and toss to coat. Let it marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
- Heat a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and cook until browned and cooked through, about 7-10 minutes.
- If desired, sprinkle xanthan gum over the chicken and stir to thicken the sauce.
- Garnish with sesame seeds and green onions. Serve hot.
Notes
- For a spicier flavor, add a pinch of red pepper flakes to the marinade.
- Serve over cauliflower rice or zucchini noodles for a complete keto meal.
- You can also bake the chicken at 400°F (200°C) for 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg
