If you’re like me and love the bold flavors of takeout-style teriyaki but want to skip the sugar and mystery sauces, this keto chicken teriyaki is the perfect weeknight fix. It’s ready in about 25 minutes, tastes just like your favorite stir-fry, and pairs beautifully with cauliflower rice or those chewy konjac noodles.
Honestly, I used to crave teriyaki chicken from my favorite Japanese place, but once I learned how much sugar was hiding in that glossy sauce, it lost its charm a bit. So I started making my own — and let me tell you, this homemade version hits all the same notes, without the sugar crash.
Why This Keto Teriyaki Is Always in My Dinner Rotation
There are days when I just want something fast, saucy, and satisfying without pulling out half the pantry. This stir-fry checks all the boxes:
-
It comes together in one pan (less cleanup always wins).
-
The sauce is sweet, salty, and sticky — without using real sugar.
-
It works with whatever protein or veg I have lying around.
What I really love is how customizable it is. Some days I go heavy on the chicken, other nights I load it up with mushrooms and bok choy. It’s one of those recipes that just fits into your life.
What You’ll Need to Make It
Let’s talk about the two parts: the sauce and the stir-fry. If you’ve never made keto teriyaki sauce before, it’s honestly so simple, I always keep a jar of it in the fridge now.
For the Sugar-Free Teriyaki Sauce:
-
Sesame oil – adds that nutty depth we all love in Asian stir-fries.
-
Fresh garlic and ginger – go for fresh if you can; it really makes the sauce pop.
-
Tamari – it’s gluten-free soy sauce, and I prefer it for its clean flavor.
-
Coconut aminos – adds a touch of sweetness without actual sugar.
-
Sweetener – I like using golden erythritol and monk fruit blend, but allulose works too.
-
Apple cider vinegar – adds a bit of tang to balance the sweet.
-
A pinch of spices – a little onion powder or white pepper can round out the flavor.
-
Xanthan gum – helps thicken the sauce without needing cornstarch.
For the Stir-Fry:
-
Chicken thighs – juicier and more forgiving than breasts, especially in high-heat cooking.
-
Broccoli & bok choy – for crunch, color, and fiber.
-
Cauliflower rice or konjac noodles – I usually alternate between the two depending on what’s in the fridge.
Step-by-Step: How I Make This at Home
Here’s how I throw this together on a busy weeknight:
Marinate the Chicken:
I toss the chicken pieces in the teriyaki sauce and let them sit for 10–15 minutes while I prep everything else. If I have time earlier in the day, I’ll do it in the morning and keep it in the fridge.
Sear the Chicken:
I heat a bit of oil in my biggest pan, get it nice and hot, and sauté the chicken until golden and cooked through. Then I take it out and set it aside so it doesn’t overcook.
Cook the Veggies:
In the same pan, I add a splash of sauce and a bit of water, then throw in the broccoli and bok choy. I cover the pan with a lid and let it steam until the greens are tender but still have bite. Don’t overcook them — you want texture.
Bring it Together:
I add the chicken back in and stir everything around to warm through. Sometimes I splash in more sauce if it looks dry.
Noodles or Rice:
Konjac noodles go in last — I rinse them really well (they smell a bit odd straight from the pack), then either heat them in the sauce or in a separate pan with water.
Swaps & Ideas to Change Things Up
This dish is super flexible. Here’s how I switch it up when I feel like something different:
-
Protein: Try thinly sliced beef, leftover pulled pork, shrimp, or even cubed tofu.
-
Veggies: Use whatever’s in the fridge — bell peppers, green beans, spinach, mushrooms, cabbage. They all work.
-
Spicy version: Add a spoonful of chili garlic sauce or sprinkle some red pepper flakes.
Sometimes I just clean out the veggie drawer and toss everything in — it always turns out tasty.
My Favorite Ways to Serve This
This is great on its own, but here’s how I usually plate it:
-
Konjac noodles (shirataki): They soak up the sauce so well and feel like you’re eating real noodles.
-
Zoodles: If I have zucchini on hand, I spiralize them and stir them in raw — the heat from the stir-fry cooks them just enough.
-
Cauliflower rice: For a more classic “rice bowl” vibe.
I top it off with sliced scallions, sesame seeds, sometimes chopped cilantro or a few slices of red chili for heat. And if I’m feeling fancy, a drizzle of sesame oil or a squeeze of lime.
Can I Make This Ahead? Yes, and I Often Do
-
Fridge: I pack leftovers in a container and they’re good for 3 days. Great for meal prep.
-
Freezer: You can freeze this, but broccoli softens quite a bit when thawed. If freezing, I recommend leaving out the veggies and adding them fresh when reheating.
Sometimes I batch-cook the chicken and sauce on Sunday, then quickly stir-fry the veggies fresh each day. Makes weeknights way easier.
Low Carb Teriyaki Chicken
This quick and flavorful keto teriyaki chicken stir-fry is a weeknight hero! Juicy chicken thighs, crisp-tender veggies, and a sugar-free teriyaki glaze come together in just minutes.
Ingredients
- 4 skinless chicken thighs (about 320g), cubed
- 4 tablespoons keto teriyaki sauce, divided
- 1 cup broccoli florets (100g)
- 1 head bok choy (70g), chopped
- 2 tablespoons olive oil, divided
- 3 tablespoons water
- 1 packet konjac noodles (200g), drained
For garnish (optional):
- 2 spring onions, thinly sliced
- 1 tablespoon fresh cilantro (coriander), chopped
- 1 fresh red chili, sliced
- ⅓ teaspoon toasted sesame seeds
Instructions
- Start by tossing the cubed chicken thighs with 2 tablespoons of teriyaki sauce and let them marinate for at least 15 minutes—or overnight if you're prepping ahead.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, pour in the remaining tablespoon of oil along with 2 more tablespoons of teriyaki sauce and the water. Once it begins to simmer, add the broccoli florets and cover with a lid. Let them steam for about 1–2 minutes.
- Add the bok choy to the pan and cook for another minute, just until it begins to wilt but still has a bit of bite.
- Return the cooked chicken to the pan and stir everything together until heated through and well coated in the sauce.
- You can warm the konjac noodles right in the pan with the chicken mixture or in a separate skillet with a splash of water. Just rinse, drain, and heat briefly.
- Plate up the noodles with the teriyaki chicken and top with spring onions, sesame seeds, and, if you like a bit of heat and freshness, some chili slices and chopped cilantro.
Notes
- Refrigerate: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze for up to 3 months. Reheat gently on the stovetop or microwave.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 671Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 273mgSodium: 1844mgCarbohydrates: 35gFiber: 5gSugar: 9gProtein: 64g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Got Questions? I’ve Got You Covered
Can I use chicken breast instead of thighs?
Sure, but be careful not to overcook them — breasts dry out faster.
Is there a substitute for xanthan gum?
You can skip it or use a pinch of glucomannan or a little chia gel, but honestly, I like it best with xanthan.
What if I don’t have coconut aminos?
You can add a little extra tamari and a dash more sweetener. It won’t be exactly the same, but still tasty.
If you love quick and comforting dinners that don’t mess with your macros, this keto teriyaki chicken is worth adding to your weekly routine. It’s cozy, it’s flavorful, and it’s one of those dishes that never gets boring — especially when you start playing around with the veggies and noodles.
Try other Low Carb recipes:
