Low Carb Homemade Teriyaki Chicken
Savor the sweet and savory flavors of this Low Carb Homemade Teriyaki Chicken recipe, a healthier twist on the classic takeout favorite! Perfectly tender, boneless, skinless chicken thighs are marinated in a sugar-free teriyaki sauce made with low-sodium soy sauce, sugar-free maple syrup, and a hint of rice vinegar for tang. Infused with aromatic garlic, ginger, and sesame oil, this dish is packed with bold flavors while staying keto-friendly. A touch of xanthan gum helps thicken the sauce without the need for cornstarch, making it ideal for low-carb diets. Ready in just 35 minutes, this quick and easy recipe is perfect for weeknight dinners and pairs beautifully with steamed low-carb vegetables or cauliflower rice. Garnished with sesame seeds and green onions, this dish is as vibrant and delicious as it is healthy.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, boneless and skinless
- 0.5 cup Soy sauce, low sodium
- 0.25 cup Sugar-free maple syrup
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 1 tablespoon Olive oil
- 0.5 teaspoon Xanthan gum
- 2 tablespoons Water
- 2 stalks Green onions, sliced
- 1 tablespoon Sesame seeds
Instructions
In a medium bowl, whisk together soy sauce, sugar-free maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil to create the teriyaki marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Allow them to marinate for at least 15 minutes, or up to 6 hours in the refrigerator for better flavor infusion.
Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade for later use) and place into the skillet.
Cook the chicken for 5-7 minutes on each side, or until fully cooked through and golden brown. Remove the chicken from the skillet and let it rest.
In the same skillet, pour the reserved marinade and bring it to a gentle boil.
In a small bowl, mix xanthan gum with water to create a slurry. Slowly whisk the slurry into the boiling marinade.
Reduce the heat to low and allow the sauce to thicken, stirring frequently, for about 3-5 minutes.
Return the chicken to the skillet, ensuring it's well-coated with the teriyaki sauce.
Garnish with sliced green onions and sesame seeds before serving.
Serve the teriyaki chicken hot with your choice of low-carb vegetables or cauliflower rice.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4431 mg | 193% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 0.8 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1885 mg | 40% | |
*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.
