Keto Chicken Teriyaki
Discover the bold flavors of Keto Chicken Teriyaki, a low-carb twist on a beloved classic that's perfect for those following a keto lifestyle. Tender, golden-browned chicken thighs are coated in a delicately sweet and savory teriyaki glaze crafted with coconut aminos, erythritol, and a hint of apple cider vinegar. Infused with the warm notes of ginger and garlic, this dish features a silky sauce thickened with xanthan gum for the perfect texture, all without compromising your diet goals. Finished with a sprinkle of sesame seeds and green onions, this easy-to-prepare recipe is ready in under 45 minutes and pairs beautifully with keto-friendly sides like cauliflower rice or sautéed greens. Packed with flavor and optimized for healthy eating, Keto Chicken Teriyaki is a must-try addition to your low-carb recipe rotation!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 0.5 cup Coconut aminos
- 0.25 cup Water
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Erythritol
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Sesame oil
- 1 tablespoon Olive oil
- 0.5 teaspoon Xanthan gum
- 2 tablespoons Green onions, chopped
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the chicken. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs to the skillet in a single layer, skin-side down if using skin-on, and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add sesame oil. Add the grated ginger and minced garlic, and sauté for about 1 minute until fragrant.
Combine coconut aminos, water, apple cider vinegar, and erythritol in a bowl. Stir well until the erythritol is dissolved.
Pour the mixture into the skillet with the ginger and garlic. Bring it to a light simmer.
Sprinkle xanthan gum into the sauce while stirring continuously to prevent clumping. Allow the sauce to simmer for about 2-3 minutes until thickened.
Return the chicken thighs to the skillet, turning to coat them well in the sauce. Simmer for an additional 5 minutes to ensure the chicken absorbs the flavors.
Garnish the chicken with chopped green onions and sesame seeds before serving.
Serve the Keto Chicken Teriyaki hot, alongside your favorite keto-friendly side like cauliflower rice or sautéed greens.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3934 mg | 171% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 24.2 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 121 mg | 9% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1746 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
