Keto Chicken Teriyaki Recipe

Published on May 28th 2023 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up view of Keto Chicken Teriyaki

Keto Chicken Teriyaki is the perfect balance of sticky, sweet, and salty sauce that will have you licking your fingers until the last bite. Preparing takes a few minutes, making it the ideal low-carb weekday supper. It is incredibly delicious and served over cauliflower rice or a healthy portion of steamed vegetables

Is teriyaki chicken high in carbs?

Generally, teriyaki chicken contains high sugar, making it high in carbs. 

Is grilled teriyaki chicken Keto friendly?

This version of teriyaki chicken is made with keto brown sugar, making it keto-friendly. 

Is teriyaki sauce healthier than soy sauce?

Plain soy sauce is healthier for you than teriyaki sauce, as teriyaki sauce contains added sugar and oil, making it higher in fat and carbohydrates. 

Is Teriyaki Chicken healthy for you?

This recipe for keto teriyaki chicken is considered a healthier version of the original one. Use chicken breast instead of thighs to make this recipe leaner and more nutritious. 

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
4 persons


  • 3 tablespoons Toasted Sesame Oil, divided  

  • 2 tablespoons Mirin

  • 2 tablespoons Rice Wine Vinegar 

  • ¼ cup Soy Sauce 

  • 3 tablespoons Keto Brown Sugar 

  • 1 clove Garlic, minced

  • 1 teaspoon Ginger, grated 

  • ½ cup Water

  • 4 boneless, skinless Chicken Thighs 

  • ¼ teaspoon Xanthan Gum 

  • 1 tablespoon Toasted White Sesame Seeds 


  • 2 Green Onions, thinly sliced 


Combine 2 tablespoons of sesame oil, mirin, rice wine vinegar, soy sauce, keto brown sugar, garlic, ginger and water together in a mixing bowl, whisking until the sugar has dissolved. 

Prepare marinating sauce

Add the chicken thighs to the bowl, coating the chicken with sauce. Cover and marinate in the fridge for a minimum of 2 hours. 

Put the chicken into the marinating sauce

Remove the chicken from the marinade placing it onto a plate lined with paper towel, patting off any excess marinade from the chicken. 

Remove chicken from the marinating sauce

Pour the marinade into a pot bringing it to a simmer on the stovetop. 

Cooking the marinating sauce

Add the remaining sesame oil to a large non-stick pan, let the pan heat up for 1 minute set to medium heat on the stovetop.  

Prepare frying pan

Add the chicken to the pan, cooking it on either side for 5–8 minutes until it is fully cooked and no longer pink in the center. Then, remove from the heat, letting the chicken rest for a few minutes while the teriyaki sauce is completed. 

Fry the chicken

To finish the teriyaki sauce; whisk the xanthan gum into the sauce and simmer until the sauce has thickened enough to coat the back of a spoon. 

Adding xanthan gum to the sauce

Use a pastry brush to coat the chicken with the teriyaki sauce.  Arrange the chicken onto plates garnishing with toasted sesame seeds and sliced green onions. Serve with the remaining teriyaki sauce on the side. 

Serving the cooked Keto Chicken Teriyaki
Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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