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Keto Teriyaki Chicken Recipe in just 20 minutes

This keto teriyaki chicken recipe is absolutely delicious! Quick and easy. Less than 3g net carbs. Plus, a homemade teriyaki sauce recipe too!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

I think you are really going to love this keto teriyaki chicken. Not only does it taste amazing but hey, it is a super quick dinner.

If you are like me, you hate fussing around in the kitchen. I love really tasty food, but I want it now not in hours of prep time.

So, if you want to learn how to make keto teriyaki chicken at home then read on for a few tips.

look down at a bowl of chicken stir fry

Keto Teriyaki Chicken Ingredients

To make your own teriyaki chicken at home is super easy. You really only need 3 main ingredients

A great sugar free homemade low carb teriyaki sauce.

Chicken – I use thigh fillets but you can any cut of chicken.

Vegetables. I love asparagus, broccolini or baby corn. (Did you know baby corn is low carb)

chicken in a bowl with asparagus and broccoli beside it

Low Carb Teriyaki Sauce Ingredients

Making your own sauce and chicken teriyaki marinade is super simple. You only need a few key ingredients. It should be noted I make a double batch with the sauce recipe. Only half is used in this teriyaki chicken recipe for two people.

Tamari. I use gluten free tamari from the supermarket. Coconut aminos can be substituted.

Sesame oil. An absolute must have in my opinion.

Gold sweetener. I use Sukrin Gold which for most will be available online only. However, you can purchase both Lakanto Gold or Natvia Gold in the supermarket.

Teriyaki sauce ingredients in the bottles

How to make a Keto Chicken Teriyaki

Oh, gosh this is too easy. Making your own keto teriyaki chicken is so NOT difficult.

Make the sauce. Reduce until it is sticky. We have included a Thermomix teriyaki sauce recipe as well and it does reduce beautifully in the thermie.

Stir fry the chicken in a hot wok or frying pan. Toss through the vegetables and sauce and you are the new Iron Chef. (Funny aside I am a huge fan of the original series of Iron Chef 😂).

Making you your own homemade keto or low carb chicken teriyaki has never been so easy! All said and done chicken teriyaki in just 20 minutes.

chicken and asparagus in a brown bowl

Want More Asian Keto Recipes?

For some tasty Asian keto recipes here are just a few of our most favoured. Or if you do love loads of keto chicken recipes then use the link to find loads. It seems I am more of a chicken fan than I ever would have thought.

  1. Keto Chicken Pad See Ew – Chicken Stir Fry
  2. Sugar Free Pork Ribs – Asian Keto Style
  3. Keto Sichuan Beef and Broccoli
  4. Low Carb Egg Roll in a Bowl | Keto Crack Slaw
  5. Keto Sweet and Sour Pork | LCHF and Sugar Free
chicken in chopsticks above a bowl
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Keto Teriyaki Chicken in a brown bowl on a white table

Keto Teriyaki Chicken Stir Fry

This keto teriyaki chicken recipe is absolutely delicious! Quick and easy. Less than 3g net carbs. Plus, a homemade teriyaki sauce recipe too!
5 from 6 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Lunch and Dinner
Cuisine: Chinese
Keyword: homemade keto teriyaki sauce, keto chicken teriyaki, keto teriyaki chicken
Recipe Category: Low Carb
Calories: 469kcal
Author: Megan Mad Creations Hub
Servings: 2 people
Tap or hover over number to scale ingredients
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Ingredients

  • 1 tablespoon avocado oil
  • 1/4 onion sliced into thin strips
  • 300 g chicken thigh fillets cut into strips
  • 1/2 bunch broccolini
  • 1/2 bunch asparagus
  • 1 green onion sliced thinly, to garnish
  • 2 teaspoons sesame seeds
  • 1 cup Cauliflower Rice to serve

TERIYAKI SAUCE

  • 0.25 cup gluten-free tamari (60g)
  • 0.25 cup water (60g)
  • 1-2 tablespoons gold sweetener (35g)
  • 1 teaspoon garlic powder
  • 2 teaspoons sesame oil
  • 1 tablespoon ginger paste (20g)
  • 0.25 tsp xanthan gum

Instructions

CONVENTIONAL METHOD

  • For the sauce; place all ingredients into a small saucepan over moderate heat and simmer until sauce has reduced by half. Reserve. This sauce makes enough for 4 serves.
  • Heat a wok over medium-high heat. Add the avocado oil, onion and chicken strips. Stir fry until onion and chicken have browned. Stir through vegetables (if using) and half of the Teriyaki sauce. Stir fry until the sauce is thickened. Divide rice between two serving bowls. Top with teriyaki chicken. Garnish with green onions and sesame seeds.

THERMAL METHOD

  • For the sauce; Place all ingredients into mixing bowl. Cook 5 min/110 ̊C/speed 1. Reserve. This sauce makes enough for 4 serves.
  • Heat a wok over medium-high heat. Add the avocado oil, onion and chicken strips. Stir fry until onion and chicken have browned. Stir through vegetables (if using) and half of the Teriyaki sauce. Stir fry until the sauce is thickened. Divide rice between two serving bowls. Top with teriyaki chicken. Garnish with green onions and sesame seeds.

Notes

NUTRITIONAL
  • The nutritional has been calculated less the cauliflower rice. Personally I much prefer the stir fry as is but this is added if you feel the need for another vegetable.
CHOICE OF PROTEIN
  • Chicken can easily be swapped for beef, pork, tofu, broccoli or cauliflower for a keto vegan option too. 
  • Teriyaki also works amazing with salmon. Coat a 150g salmon fillet and bake or fry to taste.
TO STORE
  • The leftover teriyaki sauce can be kept in the fridge for up to two weeks. Alternatively, freeze it in a ziplock bag for an easy sauce to cook from frozen.
INGREDIENTS
  • Gold sweetener can be purchased through Surkin Australia, or in supermarkets through the brands Lakanto or Natvia. Redice the sweetener if you prefer a less sweet sauce.
  • I am a huge fan (not sponsored) of Gourmet Garden Ginger Paste. I always have two tubes in the fridge door. I find I have zero waste and it is very economical.

Nutrition

Serving: 1SERVE | Calories: 469kcal | Carbohydrates: 6g | Protein: 27g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 147mg | Sodium: 145mg | Potassium: 328mg | Fiber: 1g | Sugar: 2g | Vitamin A: 957IU | Vitamin C: 41mg | Calcium: 62mg | Iron: 2mg | Magnesium: 36mg | Net Carbs: 5g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    7 Comments

  • Sharon M says:

    5 stars
    A very tasty recipe and so easy to make. I used mushrooms broccoli and bok choy and double the chicken to make 4 serves. So easy using the thermomix to make the sauce first then cook the cauliflower rice whilst stir frying the chicken and vegetables. Will definitely make again thanks Megan for another delicious recipe and so easy.

  • Lynda says:

    5 stars
    This teriyaki chicken is so quick and easy and definitely delivers on flavour.
    It’s my new easy dinner and better still I usually have chicken in the freezer so defrosting the chicken is the longest part of preparing the meal if I get it out late.
    This is a winning meal .
    Do yourself a favour and give it a go 😍😍😍😍😍

  • Sonia Stewart says:

    5 stars
    This recipe was super quick and easy. I made it using rump steak and my husband just loved it. I will definitely be making this again.

  • Debbie says:

    Recipe was delicious. Just wondering at the top you mention that 1 serve is less than 3 net carbs yet in the nutritional panel below the recipe it says 5 net carbs. Could you please explain the difference? Does the panel it refer to 2 servings so the complete recipe? Am I missing something? Ta.

  • Sarah Mell says:

    5 stars
    Absolutely deicious! Quick and easy to prepare and not too sweet at all! I used green beans instead of asparagus.

  • Terri says:

    5 stars
    So simple and so tasty.

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