Low Carb Keto Chicken Teriyaki

When I first discovered the magic of low carb cooking, I stumbled upon a dish that completely changed the way I viewed weeknight dinners. The Low Carb Keto Chicken Teriyaki quickly became a staple in my home, bringing the comforting flavors of traditional teriyaki without the heavy carbs. It was a busy Tuesday evening, and I was craving something satisfying but healthy. I combined succulent pieces of chicken with vibrant vegetables and a delectable keto-friendly sauce, and I couldn’t believe how easy and delicious it was! Each bite was bursting with flavor, making it feel like a treat rather than a diet meal.

Low Carb Keto Chicken Teriyaki Ingredients

The ingredients for this Low Carb Keto Chicken Teriyaki are not only wholesome but come together to create a dish that’s bursting with flavor. Each component serves a purpose, enhancing the overall experience. From tender chicken to colorful veggies, each ingredient collaborates beautifully to deliver a satisfying meal.

• 2 tablespoons of olive oil – This will help in sautéing the chicken and vegetables, adding richness to the dish.
• 4 skinless chicken thighs (320g, cubed) – The star of the dish, they provide a juicy and hearty base.
• 1 cup of broccoli florets (100g) – A powerhouse of nutrients, adding color and crunch.
• 1 head of bok choy (70g) – A mild-flavored vegetable that softens nicely while retaining its texture.
• 1 packet of konjak noodles (200g drained) – These noodles are a fantastic low-carb alternative that soak up the delicious sauce.
• 4 tablespoons of Keto teriyaki sauce – This sauce adds a burst of flavor without the added sugars.
• 3 tablespoons of water – To adjust the consistency of the sauce.
• 2 medium spring onions/scallions – For garnish and a mild onion flavor.
• 1 tablespoon of chopped fresh coriander/cilantro (optional) – Adds a fresh element to the dish.
• 1 fresh chilli (optional) – For those who enjoy a bit of heat.
• ⅓ teaspoon of sesame seeds (toasted) – A lovely garnish that adds texture and flavor.

Cooking Method for Low Carb Keto Chicken Teriyaki

Cooking this Low Carb Keto Chicken Teriyaki is just as rewarding as the final dish itself. The steps are simple and straightforward, making it approachable for everyone. Let’s dive right into the cooking process!

1. Start by marinating the chicken in 2 tablespoons of keto teriyaki sauce for at least 15 minutes, or if you have time, overnight in the fridge. This step infuses the chicken with flavor and makes it more tender.
2. In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the marinated chicken and sauté for about 5 minutes. You want the chicken to be cooked through and a nice golden color on the outside. Once done, remove the chicken from the pan and set it aside on a plate.
3. Using the same pan, add the remaining olive oil, 2 tablespoons of teriyaki sauce, and 3 tablespoons of water. Stir to combine the ingredients and heat over medium flame.
4. Now, it’s time to add the broccoli to the pan. Cover it with a lid and let it steam for about 1 to 2 minutes. You want it to be vibrant green and slightly tender but still crunchy.
5. Next, add the chopped bok choy and continue to cook for another minute. You’re looking for the bok choy to soften just slightly while still retaining its crispness.
6. Return the cooked chicken back to the pan and toss everything together until it’s warmed through. This will ensure the flavors meld beautifully.
7. Prepare the konjak noodles next. You can warm them in the sauce with the chicken mix or in a separate pan with a touch of water. If using a separate pan, rinse and drain the noodles thoroughly before adding them to the main dish.
8. Once the noodles are heated, serve the teriyaki chicken over the noodles, garnished with spring onions, and sprinkle with optional chilli, coriander, and sesame seeds. Enjoy the vibrant colors and enticing aromas before digging in!

Tips for Success

To ensure your Low Carb Keto Chicken Teriyaki turns out perfectly every time, here are some tips:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the texture.
• Freezing: You can freeze this dish for up to 3 months. Just ensure it’s cooled before placing it in a freezer-safe container.
• Pairing: Serve with a side of steamed vegetables or a fresh salad for a complete meal.
• Variations: Feel free to swap out the chicken for shrimp or tofu for a different protein option.
• Meal prep: This dish is fantastic for meal prep! Cook in bulk and portion for the week ahead.
• Adjust seasoning: Taste your dish before serving and adjust the seasoning if necessary, especially with salt.

Serving Options for Low Carb Keto Chicken Teriyaki

When it comes to enjoying your Low Carb Keto Chicken Teriyaki, there are countless ways to serve it that will elevate your dining experience:

• Over konjak noodles: Serve the teriyaki chicken over the konjak noodles for a filling and satisfying meal.
• With a side of rice: If you’re not strictly low-carb, a small serving of brown or cauliflower rice pairs beautifully with this dish.
• As a meal prep option: Portion out the teriyaki chicken into containers for easy lunches throughout the week.
• For family dinners: This recipe is perfect for family gatherings, offering a healthy option that everyone will love.
• Packed for lunch: Leftovers make an excellent lunch choice, just pack them with some extra vegetables for crunch.
• Seasonal sides: Pair with seasonal veggies like asparagus or snap peas for a fresh twist.

FAQ

Conclusion

The Low Carb Keto Chicken Teriyaki is truly a game-changer, combining all the flavors you love in a healthy, quick meal. It’s perfect for busy weeknights or when you want something light yet satisfying. I encourage you to give it a try! Your taste buds will thank you, and you’ll feel great about the wholesome ingredients.

Low Carb Keto Chicken Teriyaki

The ultimate comfort food reimagined! This Low Carb Keto Chicken Teriyaki is a savory delight with tender chicken, vibrant vegetables, and a mouthwatering sauce, all perfectly balanced for an easy weeknight dinner. You won’t believe it’s low carb—make it tonight for a delicious, guilt-free meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Asian

Servings 2 servings

Calories 320 kcal

Equipment

• Skillet
• Mixing Bowl
• Frying Pan
• Chef's Knife

Ingredients

  

• 2 tablespoons olive oil
• 4 skinless chicken thighs chicken thighs 320g, cubed
• 1 cup broccoli florets 100g
• 1 head bok choy 70g
• 1 packet konjak noodles 200g drained
• 4 tablespoons Keto teriyaki sauce
• 3 tablespoons water
• 2 medium spring onions/scallions
• 1 tablespoon chopped fresh coriander/cilantro optional
• 1 fresh chilli optional
• ⅓ teaspoon sesame seeds toasted

Instructions

 

• Marinate the chicken in 2 tablespoons of keto teriyaki sauce for at least 15 minutes, or overnight.
• Heat 1 tablespoon of olive oil in a pan. Add the chicken and sauté on a medium heat for about 5 minutes until cooked through. Remove from pan and set aside.
• Add the remaining olive oil, 2 tablespoons of teriyaki sauce and 3 tablespoons of water to the same pan. Heat on a medium flame and add the broccoli. Cover with a lid and heat for 1 to 2 minutes. Add the bok choy. Cook another minute until the bok choy softens slightly but retains a crunch.
• Add the chicken back to the pan and toss altogether until warm.
• Warm through the konjak noodles, either in the sauce with the chicken mix or in a separate pan in a touch of water, rinse and drain.
• Serve the teriyaki chicken with konjak noodles and top with spring onions and optional chilli, coriander and sesame seeds.

Notes

• 7.2g net carbs per portion.
• Storage: Store in the fridge for up to 3 days.
• Freezing: Freeze for up to 3 months.

Keyword Easy Keto Meal, Healthy Dinner Recipe, Keto Teriyaki, Low Carb Chicken

Previous PostInstant Pot Chicken and Rice

Next Post Maqluba

Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.