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Easy Low Carb Keto Chicken Teriyaki photo

Low Carb Keto Chicken Teriyaki

This Low Carb Keto Chicken Teriyaki is quick, delicious, and packed with flavor! Perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Teriyaki:
  • 2 tablespoons olive oil For sautéing the chicken and veggies
  • 4 pieces skinless chicken thighs (320g), cubed
  • 1 cup broccoli florets (100g)
  • 1 head bok choy (70g)
  • 1 packet konjac noodles (200g), drained
  • 4 tablespoons keto teriyaki sauce
  • 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 piece fresh chili (optional), for a little heat
  • 2 teaspoons sesame seeds toasted, for topping and added crunch

Equipment

  • Large skillet or wok
  • Sharp Knife
  • Measuring Spoons
  • Spatula or wooden spoon
  • Serving bowls

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Incorporate the Noodles - Add the drained konjac noodles to the skillet. Stir everything together to combine well.
  6. 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.
  7. 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.