This low-carb teriyaki chicken is tender, juicy, and coated in a glossy homemade sugar-free teriyaki sauce. Paired with crisp sautéed vegetables, it’s perfect for weight-loss, keto-friendly, and diabetic-friendly meals—without sacrificing flavor.
🛒 Ingredients (Serves 3–4)
For the Chicken:
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1½ lbs (700g) boneless skinless chicken breast or thighs, sliced
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1 tbsp olive oil or avocado oil
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Salt & black pepper, to taste
For the Low-Carb Teriyaki Sauce:
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½ cup low-sodium soy sauce or coconut aminos
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2 tbsp rice vinegar or apple cider vinegar
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2 tbsp sugar-free sweetener (erythritol, monk fruit, or allulose)
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1 tbsp sesame oil
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3 garlic cloves, minced
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1 tsp fresh ginger, grated
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1 tsp cornstarch or xanthan gum (optional, for thickening)
Vegetables:
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1 cup broccoli florets
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1 red bell pepper, sliced
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1 zucchini, sliced
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½ cup snow peas or green beans
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1 tbsp sesame seeds (optional garnish)
👩🍳 Instructions
1️⃣ Make the Sauce
In a bowl, whisk together soy sauce, vinegar, sweetener, sesame oil, garlic, ginger, and thickener. Set aside.
2️⃣ Cook the Chicken
Heat oil in a large skillet over medium-high heat.
Add chicken, season lightly with salt & pepper, and cook 5–7 minutes until golden and fully cooked. Remove and set aside.
3️⃣ Sauté the Vegetables
In the same pan, add vegetables. Stir-fry 3–4 minutes until tender-crisp.
4️⃣ Combine & Glaze
Return chicken to the pan.
Pour teriyaki sauce over everything and cook 2–3 minutes, stirring, until sauce thickens and coats evenly.
5️⃣ Serve
Garnish with sesame seeds.
Serve hot on its own or over cauliflower rice or zucchini noodles.
⭐ Tips & Variations
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Use chicken thighs for extra juiciness
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Add chili flakes for heat 🌶️
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Swap veggies with mushrooms or asparagus
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Meal-prep friendly (keeps 3–4 days refrigerated)
🥗 Nutrition (Approx. per serving)
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Low carb
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High protein
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No added sugar
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Keto-friendly (with approved sweetener)
