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Keto Teriyaki Chicken

Skip the take-out and enjoy this delicious low carb Teriyaki Chicken! All of the flavor with none of the guilt.
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Main
Cuisine: Asian
Keyword: stir-fry
Servings: 6
Calories: 292.31kcal
Author: Wendy Polisi


  • 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


  • 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.


Calories: 292.31kcal | Carbohydrates: 7.08g | Protein: 23.07g | Fat: 18.59g | Saturated Fat: 2.79g | Cholesterol: 107.73mg | Sodium: 176.03mg | Potassium: 413.13mg | Fiber: 1.63g | Sugar: 1.86g | Vitamin A: 453.11IU | Vitamin C: 8.29mg | Calcium: 31.19mg | Iron: 1.53mg