Okay, real talk: sometimes you just NEED that takeout vibe, right? That craving for something sweet and savory hits hard. But, uh, those carbs? No thanks! That’s where this Keto Teriyaki Chicken Recipe swoops in to save the day. Seriously, it’s quick, it’s easy, and it’s SO delicious you won’t even miss the sugary stuff.
I’ve been playing around with keto for a while now, and let me tell you, adapting my favorite recipes has been a game-changer. And this teriyaki chicken? Total winner. Get ready for some serious flavor without the guilt!
Why You’ll Love This Keto Teriyaki Chicken Recipe
Okay, so why should you even bother making this Keto Teriyaki Chicken Recipe? Let me break it down:
- Quick Prep: Seriously, you can throw this together in minutes.
- Easy Cleanup: One pan, people! Less time washing dishes, more time Netflixing.
- Flavorful Teriyaki Taste (Without the Carbs!): That sweet and savory flavor you crave, totally keto-friendly.
- Healthy and Satisfying: Packed with protein and good fats to keep you full and happy.
- Perfect for Meal Prep: Make a big batch on Sunday and you’re set for the week!
Keto Teriyaki Chicken Recipe Ingredients
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Keto Teriyaki Chicken Recipe. Don’t worry, most of it’s probably already in your pantry!
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (trust me, thighs are juicier!)
- 1/4 cup soy sauce (or coconut aminos if you’re doing paleo – I won’t judge!)
- 1/4 cup erythritol or your favorite keto-friendly sweetener. I like erythritol, but use whatever works for you!
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil (this stuff is magic!)
- 1 teaspoon minced ginger (fresh is best, but the jarred stuff works in a pinch!)
- 1 teaspoon minced garlic (same goes for the garlic!)
- 1/4 teaspoon xanthan gum (optional, but it really thickens up the sauce nicely)
- Sesame seeds and sliced green onions for garnish (because we eat with our eyes, right?)
How To Make Keto Teriyaki Chicken Recipe: Step-by-Step
Okay, ready to get cooking? This Keto Teriyaki Chicken Recipe is seriously easy, I promise! Just follow these steps and you’ll be chowing down in no time.
Marinating the Chicken for the Keto Teriyaki Chicken Recipe
First things first, let’s get that chicken marinating! In a bowl, whisk together the soy sauce (or coconut aminos), erythritol, rice vinegar, sesame oil, ginger, and garlic. Get it all nice and mixed! Then, toss in your chicken pieces and make sure they’re all coated in that yummy sauce. Let it sit for at least 15 minutes – the longer, the better, really! You can even pop it in the fridge overnight if you’re planning ahead.
Cooking the Keto Teriyaki Chicken Recipe
Alright, time to cook! Heat up a large skillet or wok over medium-high heat. Get it nice and hot! Then, dump in the chicken and all that glorious marinade. Now, just cook it all up, stirring occasionally, until the chicken is cooked through and the sauce has thickened. This usually takes about 8-10 minutes. Keep an eye on it! If you’re using xanthan gum, now’s the time to sprinkle it in (during the last minute), and stir like crazy to avoid clumps. That stuff works fast!
Serving Your Keto Teriyaki Chicken Recipe
Almost there! Now for the fun part: serving! Pile that Keto Teriyaki Chicken Recipe high on a plate, then sprinkle with sesame seeds and sliced green onions. My favorite part is serving it over cauliflower rice or zucchini noodles – keeps it super keto-friendly and adds a little something extra. Enjoy!
Tips for the Best Keto Teriyaki Chicken Recipe
Want to take your Keto Teriyaki Chicken Recipe to the next level? Here are a few tricks I’ve learned along the way – trust me, they make a difference!
First, don’t overcrowd the pan! Seriously, if you cram too much chicken in there, it’ll steam instead of getting that nice, slightly crispy edge. Work in batches if you need to!
Also, adjust the sweetener to your taste. Everyone’s different! If you like it sweeter, add a little more erythritol (or whatever you’re using). If you prefer it less sweet, dial it back a bit. It’s your kitchen, your rules!
Finally, if you want a super thick sauce, simmer it for a few extra minutes after the chicken is cooked. Just keep stirring so it doesn’t burn! You’ll see it get nice and glossy – yum!
Keto Teriyaki Chicken Recipe Variations
Okay, so you’ve nailed the basic Keto Teriyaki Chicken Recipe. Awesome! Now, let’s get a little crazy, shall we? One of the best things about this dish is how easy it is to customize.
Want to kick up the flavor? Try adding a pinch of red pepper flakes or a dash of sriracha for some heat. Or, how about throwing in some veggies? Broccoli florets and sliced bell peppers are AMAZING in this! And hey, if you’re not feeling chicken, shrimp works just as well – just adjust the cooking time. Get creative and have fun with it!
Serving Suggestions for Your Keto Teriyaki Chicken Recipe
So, you’ve got this amazing Keto Teriyaki Chicken Recipe all cooked up… now what? Don’t just eat it straight from the pan (tempting, I know!). Whip up a quick side dish to complete the meal. Steamed broccoli is always a winner, or how about some crunchy Asian slaw? And hey, a few slices of creamy avocado? Yes, please! All totally keto-approved and delicious!
Storing and Reheating Your Keto Teriyaki Chicken Recipe
Got leftovers? Lucky you! This Keto Teriyaki Chicken Recipe keeps great. Just pop it in an airtight container and stash it in the fridge. When you’re ready to dig in again, you can either reheat it in a skillet (my fave – keeps it nice and saucy!) or zap it in the microwave. Easy peasy!
Common Questions About Keto Teriyaki Chicken Recipe
Alright, let’s tackle some of those burning questions you might have about this Keto Teriyaki Chicken Recipe! I get it, keto can be a little confusing at first.
First up: Can I use a different sweetener? Absolutely! I usually go for erythritol, but feel free to use your favorite keto-friendly sweetener. Stevia, monk fruit… whatever floats your boat! Just adjust the amount to your liking.
Next: Can I make this ahead of time? You bet! This Keto Teriyaki Chicken Recipe is PERFECT for meal prep. Just cook it up, let it cool, and store it in the fridge. It’ll be ready to go whenever you are!
Okay, controversial question: Is soy sauce keto-friendly? Well, technically, yes, in moderation. It does have some carbs, but it’s usually a small enough amount that it won’t kick you out of ketosis. But if you’re super strict, go for coconut aminos – it’s a great soy sauce substitute!
And finally: Can I freeze this? Yup! Just let it cool completely, then pop it in a freezer-safe container. It’ll keep for a few months. When you’re ready to eat, thaw it out in the fridge overnight and reheat. Easy!
Keto Teriyaki Chicken Recipe Nutritional Information
Okay, quick note: nutritional info can vary like crazy depending on the exact ingredients and brands you use, so I can’t give you super precise numbers here! Just keep that in mind!
Enjoyed This Keto Teriyaki Chicken Recipe?
If you loved this Keto Teriyaki Chicken Recipe as much as I do, please leave a comment below and give it a rating! I’d love to hear what you think!
Print
Keto Teriyaki Chicken Recipe: 15 Minute, Guilt-Free Taste
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Keto
Description
Easy keto teriyaki chicken recipe for a quick and healthy meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce (or coconut aminos for paleo)
- 1/4 cup erythritol or sweetener of choice
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1/4 teaspoon xanthan gum (optional, for thickening)
- Sesame seeds and sliced green onions for garnish
Instructions
- In a bowl, whisk together soy sauce, erythritol, rice vinegar, sesame oil, ginger, and garlic.
- Add chicken to the marinade and let it sit for at least 15 minutes (or up to overnight in the refrigerator).
- Heat a large skillet or wok over medium-high heat.
- Add the chicken and marinade to the skillet.
- Cook until chicken is cooked through and the sauce has thickened, about 8-10 minutes. If using xanthan gum, sprinkle it in during the last minute of cooking and stir well.
- Garnish with sesame seeds and green onions. Serve hot.
Notes
- For a thicker sauce, simmer for a few extra minutes.
- Serve over cauliflower rice or zucchini noodles for a complete keto meal.
- Adjust sweetener to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg
