Description
Easy and delicious Keto Teriyaki Chicken recipe. Perfect for a quick weeknight meal.
Ingredients
Scale
- 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