Keto Teriyaki Chicken

"This keto teriyaki chicken recipe will be your favorite when you crave take-out. In this one pan recipe, chicken thighs are pan seared and tossed with vegetables and coated with a sweet and tangy low carb teriyaki sauce."

Key Ingredient

ginger

– soy sauce, tamari or liquid aminos – avocado oil – brown sugar substitute – apple cider vinegar – garlic clove, minced – tomato paste – arrowroot powder – ground ginger or freshly grated ginger – sesame seeds, optional – boneless, skinless chicken thighs or chicken breast – Assorted vegetables, optional

Keto Chicken Teriyaki Ingredients

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Keto Teriyaki Chicken Recipe

Yield

4 Servings

PROTEIN

20.4g

Time

20 Minutes

TOTAL CARBS

2.1g

1. In a small bowl, combine the soy sauce, avocado oil, brown sugar substitute, apple cider vinegar, tomato paste, garlic, arrowroot powder, ginger and sesame seeds (if using). Mix until combined. Set aside.

Make teriyaki sauce

2. Lightly coat a skillet with cooking spray and heat over medium high heat. Add chicken and cook on each side for 3-4 minutes or until cooked through.

Pan sear chicken

3. Remove chicken and add vegetable, if using, and cook until softened.

Add vegetables

4. Add back in the cooked chicken and pour in teriyaki sauce. Let cook over medium heat until sauce bubbly and thickened.

Add teriyaki sauce

5. Mix the ingredients for the teriyaki sauce, leaving out the arrowroot powder for now. Add chicken and vegetables to the liner of the Instant Pot. Add most of the sauce - reserve a tablespoon or two. Pressure cook high for 10 minutes.  Let pressure release naturally for 5 minutes before releasing the rest of the pressure. Mix remaining sauce with arrowroot powder and add to cooked chicken and stir-fry vegetables. Using sauté mode, cook until sauce is bubbly and thickened.

Instant Pot instructions

Visit KetoFocus for more Tips and Notes on making the BEST Keto Teriyaki Chicken!

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Enjoy!

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