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 minutes mins
Cook Time7 minutes mins
Total Time22 minutes 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