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.
Ingredients
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
Instructions
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.
Add the chicken thighs to the bowl, coating the chicken with sauce. Cover and marinate in the fridge for a minimum of 2 hours.
Remove the chicken from the marinade placing it onto a plate lined with paper towel, patting off any excess marinade from the chicken.
Pour the marinade into a pot bringing it to a simmer on the stovetop.
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.
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.
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.
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.
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