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Mad Creations Keto Recipes
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 10 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Lunch and Dinner
Cuisine: Chinese
Recipe Category: Low Carb
Calories: 469kcal
Author: Megan Ellam
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Servings: 2 people
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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!