Keto Teriyaki Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Calories
363 kcal
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Course
Main Course
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Cuisine
Japanese
Keto Teriyaki Chicken
Description
The dish starts by marinating cubed skinless chicken thighs in keto-friendly teriyaki sauce for at least 15 minutes. The chicken is sautéed in olive oil until cooked through and then set aside. In the same pan, broccoli florets are steamed briefly with a small amount of water and teriyaki sauce under a lid to retain crunch. Bok choy is added last for a short cook to soften slightly but stay crisp. The chicken returns to the pan for warming and blending with the vegetables.
Konjac noodles, drained from their liquid, are warmed separately or in the sauce mixture to complete the dish. The result is a low-carb, teriyaki-glazed chicken with crisp-tender greens and slippery noodles. Garnishes with spring onion, optional fresh chili, coriander, and toasted sesame seeds introduce layered flavors and colors.
This recipe works well as a quick, flavorful keto dinner with balanced protein, vegetables, and alternative noodles. It stores well refrigerated for up to 3 days and can be frozen for up to 3 months, maintaining its flavor and texture after reheating.
Ingredients
- 2 tablespoon olive oil
- 4 chicken thighs 320g, cubed, skinless
- 1 cup broccoli 100g, florets
- 1 bok choy 70g, head
- 1 packet konjac noodles 200g drained
- 4 tablespoon teriyaki sauce Keto
- 3 tablespoon water
To serve
- 2 spring onions medium
- 1 tablespoon Coriander optional, chopped, fresh
- 1 fresh chilli optional
- ⅓ teaspoon sesame seeds toasted
Instructions
- Marinate the chicken in 2 tablespoons of keto teriyaki sauce for at least 15 minutes, or overnight.
- Heat 1 tablespoon of oil in a pan. Add the chicken and sauté on a medium heat for about 5 minutes until cooked through. Remove from pan and set aside.
- Add the remaining oil, 2 tablespoons teriyaki sauce and 3 tablespoons of water to the same pan. Heat on a medium flame and add the broccoli. Cover with a lid and heat for 1 - 2 minutes. Add the book choi. Cook another minute until the bok choi softens slightly but retains a crunch.
- Add the chicken back to the pan and toss altogether until warm.
- Warm through the konjak noodles, either in the sauce with the chicken mix or in a separate pan in a touch of water, rinse and drain.
- Serve the teriyaki chicken with konjak noodles and top with spring onions and optional chilli, coriander and sesame seeds.
Notes
- Store leftover Keto Teriyaki Chicken in the refrigerator for up to 3 days or freeze for up to 3 months.
- Marinate chicken for at least 15 minutes or overnight for deeper flavor.
- Warm konjac noodles separately or in the sauce to evenly heat without altering texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Total Carbohydrates | 11.2g | 4% |
| Protein | 36.1g | 72% |
| Fat | 13.4g | 21% |
| Fiber | 4g | 16% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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