Skip the take-out and make this delicious Keto Teriyaki Chicken at home! In less than 30 minutes of hands-on time, you have a wholesome meal that tastes just as good as carry-out and fits in perfectly with your low carb diet. This easy recipe is one I turn to again and again!
This Keto Teriyaki Chicken is simple to make and has become one of our favorite keto-friendly dinners.
It a great one-skillet meal for busy weeknights. I sometimes drizzle it with a little of my Asian-style keto peanut sauce.
Is Teriyaki Sauce Keto?
Although the carbs can be relatively low, traditional teriyaki sauce is not keto-friendly because it contains soy, wheat, and sugar. Some brands also include molasses. I like to make my own.
Ingredients
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- Teriyaki Sauce - I like to use my homemade keto teriyaki sauce, but if you are short on time, you can buy a teriyaki sauce better for a low carb lifestyle that traditional teriyaki sauce. I haven't found a 100% keto compliant brand - this brand is the closest I have seen. Note that it does contain soy if that is a concern for you. (Here is my homemade teriyaki sauce.)
- Avocado Oil - Because we are cooking at a high temperature, using an oil that has a high smoke point is essential. I have linked to the least expensive brand that I have found.
Variations
Feel free to play with the vegetables! Some great options to substitute or add include:
- Mushrooms
- Red Pepper
- Broccoli
- Asparagus
Step-by-Step
First, start by whisking together 3 tablespoons of the teriyaki sauce and avocado oil. Add the chicken to the bowl and allow to sit at room temperature for about 30 minutes - or you can refrigerate overnight.
Next, blanch the green beans in a pot of salted water. Drain and plunge into a bowl of ice water. Drain and pat dry.
While the green beans are cooking, combine the remaining teriyaki sauce with the chicken broth and cayenne pepper.
Finally, heat the oil in a large, heavy skillet and cook the chicken until browned.
Add the green beans and cook for another minute.
Toss with the sauce and serve warm.
Keto Teriyaki Chicken Thighs with Green Beans
Ingredients
- ½ cup keto teriyaki sauce divided one recipe
- ¼ cup avocado oil
- 1 ½ pounds boneless skinless chicken thighs cut into strips
- 12 ounces green beans trimmed and halved
- ½ cup chicken broth
- ¼ teaspoon cayenne pepper
- 2 tablespoons avocado oil
- Garnish: scallions and sesame seeds
Instructions
- In a shallow bowl, whisk together 3 tablespoons of the teriyaki sauce and avocado oil. Add the chicken to the bowl and allow to sit at room temperature for 30 minutes.
- Bring a pot of salted water to a boil and add the green beans. Cook for 3 minutes. Drain and immediately plunge into a bowl of ice water. Drain and pat dry.
- In a medium bowl, combine the remaining ¼ cup of teriyaki sauce with the chicken broth, and cayenne pepper.
- Heat the oil in a large, heavy skillet over medium-high heat. Add the chicken and cook for about 3 minutes, until browned. Add the green beans and cook for another 1 to 2 minutes. Add the sauce and toss to combine.
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