Description
Easy keto teriyaki chicken recipe for a quick and healthy meal.
Ingredients
Scale
- 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