Low Carb Keto Chicken Teriyaki
If you’re on a low-carb journey and craving something savory with a touch of sweetness, then this Low Carb Keto Chicken Teriyaki recipe is just what you need! It’s quick, delicious, and packed with nutrients, making it the perfect weeknight dinner. The tender chicken thighs, vibrant veggies, and the rich teriyaki sauce come together beautifully, creating a dish that you’ll want to make again and again. Let’s dive into this delightful recipe that is sure to become a family favorite!
What You’ll Love About This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- Low in carbs, making it an excellent option for keto dieters.
- Full of flavor with the homemade keto teriyaki sauce.
- Rich in veggies like broccoli and bok choy, adding nutrition and crunch.
- Customization options with toppings like fresh herbs and chili for added flavor.
What You’ll Gather
- 2 tablespoons olive oil: For sautéing the chicken and veggies.
- 4 skinless chicken thighs (320g), cubed: The star protein of the dish.
- 1 cup broccoli florets (100g): Adds crunch and nutrients.
- 1 head of bok choy (70g): A fantastic leafy green that complements the dish.
- 1 packet konjac noodles (200g), drained: A low-carb noodle alternative.
- 4 tablespoons keto teriyaki sauce: The sweet-savory sauce that ties everything together.
- 3 tablespoons water: To help create a lovely sauce consistency.
- 2 medium spring onions/scallions: For garnish and flavor.
- 1 tablespoon chopped fresh coriander/cilantro (optional): For a fresh touch.
- 1 fresh chili (optional): For those who like a little heat.
- 2 teaspoons sesame seeds, toasted: For topping and added crunch.
Tools & Equipment Needed
- Large skillet or wok: For cooking the chicken and veggies.
- Sharp knife: For chopping the chicken and vegetables.
- Measuring spoons: To accurately measure the ingredients.
- Spatula or wooden spoon: For stirring the ingredients while cooking.
- Serving bowls: To serve your delicious creation.
Low Carb Keto Chicken Teriyaki: Step-by-Step Guide
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Cube the skinless chicken thighs and chop the broccoli and bok choy into bite-sized pieces. Drain the konjac noodles and set aside.
Step 2: Heat the Olive Oil
In a large skillet or wok, heat the 2 tablespoons of olive oil over medium-high heat. Ensure the oil is hot enough, but not smoking.
Step 3: Cook the Chicken
Add the cubed chicken thighs to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
Step 4: Add the Vegetables
Once the chicken is cooked, add the broccoli florets and chopped bok choy to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
Step 5: Incorporate the Noodles
Add the drained konjac noodles to the skillet. Stir everything together to combine well.
Step 6: Create the Sauce
In a small bowl, mix together the 4 tablespoons of keto teriyaki sauce and 3 tablespoons of water. Pour this mixture over the chicken and vegetable stir-fry, tossing everything to coat evenly.
Step 7: Garnish and Serve
Slice the spring onions/scallions and sprinkle them over the dish. If you’re using fresh cilantro and chili, add these as well. Finish with a sprinkle of toasted sesame seeds for that authentic teriyaki taste.
Fresh Seasonal Changes
- Add asparagus in the spring for a fresh crunch.
- Incorporate zucchini during the summer for added texture.
- Use kale or spinach in the fall for a hearty flavor.
- Carrots can be added in winter for a touch of sweetness.
What Could Go Wrong
- Overcooking the chicken can lead to dryness; keep an eye on it while cooking.
- Not draining the konjac noodles properly can make the dish watery.
- If the teriyaki sauce is too thick, add more water to reach your desired consistency.
- For a spicier kick, adjust the amount of fresh chili to your taste. Too much can overpower the dish.
Store, Freeze & Reheat
Leftovers of your Low Carb Keto Chicken Teriyaki can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, place the cooled dish in a freezer-safe container, and it can last for up to 2 months. To reheat, simply thaw in the refrigerator overnight, then warm it up in a skillet over low heat, adding a splash of water or broth to maintain moisture.
Frequently Asked Questions
Can I use other types of meat for this recipe?
Absolutely! You can substitute the chicken thighs with chicken breast, pork, or even tofu for a vegetarian option.
Is teriyaki sauce high in carbs?
Traditional teriyaki sauce can be high in sugar. However, using a keto teriyaki sauce ensures that your dish remains low in carbs.
What can I serve with this dish?
This Low Carb Keto Chicken Teriyaki pairs well with cauliflower rice or a fresh salad for an extra crunch.
Can I meal prep this dish?
Yes, this recipe is perfect for meal prep! Cook a larger batch, and it can easily be portioned for quick lunches or dinners throughout the week.
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That’s a Wrap
Now you have a delicious and satisfying meal that fits perfectly into your low-carb lifestyle. This Low Carb Keto Chicken Teriyaki is not only easy to make but is also bursting with flavors that will impress your family and friends. Whether you’re looking for a quick weeknight dinner or a meal prep option for the week, this recipe ticks all the boxes. Enjoy your culinary creation, and don’t forget to share your thoughts or modifications!
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Low Carb Keto Chicken Teriyaki
Ingredients
Equipment
Method
- Step 1: Prepare Your Ingredients - Start by gathering all your ingredients. Cube the skinless chicken thighs and chop the broccoli and bok choy into bite-sized pieces. Drain the konjac noodles and set aside.
- Step 2: Heat the Olive Oil - In a large skillet or wok, heat the 2 tablespoons of olive oil over medium-high heat. Ensure the oil is hot enough, but not smoking.
- Step 3: Cook the Chicken - Add the cubed chicken thighs to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
- Step 4: Add the Vegetables - Once the chicken is cooked, add the broccoli florets and chopped bok choy to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
- Step 5: Incorporate the Noodles - Add the drained konjac noodles to the skillet. Stir everything together to combine well.
- Step 6: Create the Sauce - In a small bowl, mix together the 4 tablespoons of keto teriyaki sauce and 3 tablespoons of water. Pour this mixture over the chicken and vegetable stir-fry, tossing everything to coat evenly.
- Step 7: Garnish and Serve - Slice the spring onions/scallions and sprinkle them over the dish. If you’re using fresh cilantro and chili, add these as well. Finish with a sprinkle of toasted sesame seeds for that authentic teriyaki taste.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze in a freezer-safe container for up to 2 months.
- Reheat in a skillet over low heat, adding water or broth to maintain moisture.
