Keto Teriyaki Chicken Bowl
Discover the irresistible flavors of this Keto Teriyaki Chicken Bowl—a low-carb twist on a classic favorite! Juicy, bite-sized chicken thighs are infused with homemade keto-friendly teriyaki sauce made from coconut aminos, garlic, ginger, and a hint of sweetness from granulated erythritol. Paired with vibrant sautéed broccoli, bell peppers, and perfectly seasoned cauliflower rice, this dish offers a nutritious, gluten-free option that's loaded with bold umami flavors. Quick to prepare in under 30 minutes, this recipe is ideal for busy weeknights while accommodating your keto lifestyle. Topped with toasted sesame seeds and sliced green onions for added texture and flair, this bowl is sure to become a family favorite. Perfect for meal-prepping, this healthy and delicious dish will keep you satisfied and guilt-free!
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 0.33 cup Coconut aminos
- 1 tbsp Rice vinegar
- 2 tbsp Granulated erythritol (or monk fruit sweetener)
- 3 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 2 tsp Sesame oil
- 3 cups Cauliflower rice
- 2 cups Broccoli florets
- 1 medium Bell pepper (sliced)
- 2 tbsp Avocado oil
- 1 tbsp Toasted sesame seeds
- 2 tbsp Green onions (sliced)
- 0.25 tsp Xanthan gum (optional, for thickening)
Instructions
Start by slicing the chicken thighs into bite-sized pieces and set aside.
In a small bowl, whisk together the coconut aminos, rice vinegar, granulated erythritol, minced garlic, grated ginger, and sesame oil to create your keto teriyaki sauce. If you prefer a thicker sauce, mix in the xanthan gum and whisk until smooth.
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for 6-8 minutes, or until fully cooked and golden brown on all sides. Remove the chicken and set aside.
Using the same skillet, add the remaining 1 tablespoon of avocado oil. Toss in the broccoli florets and sliced bell pepper. Sauté for 4-5 minutes until the vegetables are tender but still crisp.
Add the chicken back to the skillet along with the prepared teriyaki sauce. Mix everything together and let it simmer for 2-3 minutes, allowing the sauce to coat the chicken and vegetables.
In a separate non-stick pan, lightly sauté the cauliflower rice over medium heat for 3-4 minutes until heated through. Optionally, season with a pinch of salt and pepper.
To assemble the bowls, divide the cauliflower rice evenly among 4 serving bowls. Top with the teriyaki chicken and vegetable mixture.
Garnish each bowl with toasted sesame seeds and sliced green onions. Serve warm and enjoy your Keto Teriyaki Chicken Bowl!
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 1953 mg | 85% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 30.8 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2097 mg | 45% | |
*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.
