Keto Teriyaki Chicken Thighs Low Carb Recipe | Keto Vale

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Keto Teriyaki Chicken Thighs with Broccoli

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Do you love Japanese food? If so, you’ll love this tasty Teriyaki Chicken.

Traditional teriyaki chicken is not strict keto-friendly due to soy sauce, brown sugar, vegetable oil and corn starch.

To ketofy it, we simply use coconut aminos, erythritol (or monk fruit), olive oil, and xanthan gum.

The main ingredient is chicken thighs – very tasty and juicy cut of meat that many people like.

Chicken is one of the main sources of protein on any diet. Any dish will look more beautiful and appetizing if there is green color in it, so we added broccoli. In addition, it contains proteins and very few carbohydrates, which is very important on a keto diet.

With basic salt, pepper, and seasonings and garnishing with sesame seeds, you’re ready to have a tasty dish to treat your friends and family.

low carb teriyaki chicken

Let’s Ketofy It!

Mix coconut aminos, apple cider vinegar, erythritol, and olive oil in a bowl. Set aside.

In a skillet over medium heat, add olive il in. Add the chicken and garlic in. Stir occasionally and cook until the meat lightly turns brown and crisp.


fry chicken thigh with garlic

Pour the coconut aminos mixture in and stir the meat until the sauce starts to thicken. You can also add a little bit of xanthan gum to achieve a thicker consistency.

add coconut aminos to chicken thigh

Add steamed broccoli in and stir for a few more minutes. Remove from heat and transfer to a plate. Garnish with sesame seeds and chopped green onions (optional) and serve.

add steamed broccoli to chicken

If you don’t like broccoli, you can serve the chicken with cauliflower rice.

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keto teriyaki chicken
teriyaki chicken
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3.55 from 24 votes

Keto Teriyaki Chicken

The traditional teriyaki chicken is converted into a keto-friendly dish so you can enjoy a tasty meal without all the carbs and sugar.
Course Dinner, Lunch
Cuisine Asian, Japanese, Ketogenic, Low Carb
Keyword keto teriyaki chicken, low carb teriyaki chicken, teriyaki chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Calories 301kcal
Author Team



  • In a bowl whisk together coconut aminos, erythritol, apple cider vinegar and olive oil. Set aside.
  • Heat 1 tbsp olive oil in a skillet over medium heat. Add the chicken and fry until lightly browned and crisp, stirring occasionally.
  • Add minced garlic to the skillet and saute 20-30 seconds. Pour coconut aminos mixture and cook stirring until thickens. If needed, add xanthan gum dissolved in 1 tbsp of water and continue to cook stirring until sauce reach the desired consistency.
  • Add steamed broccoli, stir, garnish with sesame seeds and serve.



You can also serve this dish with cauliflower rice instead of broccoli.


Calories: 301kcal | Carbohydrates: 7g | Protein: 34g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 106mg | Sodium: 378mg | Potassium: 538mg | Fiber: 2g | Sugar: 1g | Vitamin A: 9.1% | Vitamin C: 70.2% | Calcium: 5.3% | Iron: 10.5%


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