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!
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.