Keto Teriyaki Chicken (Low-Carb, Sweet & Savory)
If you love the bold sweet-and-savory flavor of teriyaki but want to keep things low-carb and keto-friendly, this Keto Teriyaki Chicken is the perfect solution. Traditional teriyaki sauce contains a lot of sugar, but this recipe uses a sugar-free sweetener and simple pantry ingredients to create the same rich, glossy sauce without the carbs.
This dish is quick, flavorful, and perfect for weeknight dinners. Juicy chicken pieces are cooked until golden and then coated in a thick homemade keto teriyaki sauce made with soy sauce, garlic, ginger, and a touch of sweetness. Serve it over cauliflower rice or steamed vegetables for a complete keto meal.
Why You’ll Love This Recipe
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Low in carbs and perfect for keto or low-carb diets
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Ready in under 30 minutes
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Uses simple ingredients you likely already have
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Better than takeout and completely sugar-free
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Great for meal prep and leftovers
Ingredients
For the Chicken
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1½ lbs boneless, skinless chicken thighs or chicken breast
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1 tablespoon olive oil or avocado oil
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½ teaspoon salt
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¼ teaspoon black pepper
For the Keto Teriyaki Sauce
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½ cup soy sauce or coconut aminos
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⅓ cup water
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2 tablespoons brown sugar substitute (erythritol or monk fruit)
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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2 cloves garlic, minced
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1 teaspoon fresh grated ginger
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½ teaspoon xanthan gum (to thicken)
Optional Garnishes
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Sesame seeds
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Sliced green onions
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Red chili flakes
Instructions
1. Prepare the Chicken
Cut the chicken into bite-sized pieces. Pat them dry with a paper towel and season with salt and black pepper. Dry chicken helps create a better sear when cooking.
2. Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
Once cooked, reduce the heat to medium.
3. Make the Keto Teriyaki Sauce
In a small bowl, whisk together:
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soy sauce
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water
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brown sugar substitute
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rice vinegar
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sesame oil
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garlic
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ginger
Pour the mixture into the skillet with the chicken.
4. Thicken the Sauce
Sprinkle xanthan gum over the sauce while stirring continuously. The sauce will begin to thicken within 1–2 minutes, creating that classic glossy teriyaki coating.
Allow the chicken to simmer in the sauce for another 2–3 minutes so it fully absorbs the flavor.
5. Garnish and Serve
Turn off the heat and garnish with sesame seeds and sliced green onions. Serve immediately with cauliflower rice, stir-fried vegetables, or lettuce wraps.
Serving Suggestions
This keto teriyaki chicken pairs well with:
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Cauliflower fried rice
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Steamed broccoli or bok choy
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Zucchini noodles
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Shirataki noodles
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A fresh Asian-style cabbage salad
Storage Tips
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.
Keto Teriyaki Chicken Variations
1. Spicy Teriyaki Chicken
Add 1 teaspoon chili garlic sauce or sriracha to the sauce for a spicy kick.
2. Garlic Lover’s Version
Double the garlic for a stronger savory flavor.
3. Teriyaki Chicken Stir Fry
Add low-carb vegetables like bell peppers, broccoli, mushrooms, or snap peas.
4. Slow Cooker Version
Place chicken and sauce ingredients in a slow cooker and cook on low for 4–5 hours.
Keto Nutrition Information (Approximate per serving)
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Calories: 320
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Protein: 32g
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Fat: 18g
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Net Carbs: 3–4g
(Nutrition may vary depending on ingredients used.)
✅ Pro Tip:
For the best flavor, let the chicken sit in the sauce for a few minutes before serving. This helps the meat absorb the teriyaki flavor and creates an even richer taste.
