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Get It NowMy Keto Teriyaki Chicken Is The Perfect Takeout Fix
I first made this keto teriyaki chicken back when I was eating low carb and craving Asian takeout. Recreating healthier versions of my favorite takeout meals became a little obsession, and this one quickly earned a permanent spot in our keto dinner rotation. It even came before my classic teriyaki chicken and teriyaki bowls, and honestly, I still love this one the most. It’s got all the sweet-savory flavor you’d expect from takeout, but made with clean, real ingredients and no sugar. Here’s why this version is one of my favorites:
- Bold flavor without the sugar – Traditional teriyaki sauce is packed with sugar and starch, but I recreated that sticky-sweet glaze using Besti Brown and my zero sugar honey. It thickens beautifully and tastes just like the real deal.
- One-pan, quick dinner – You’ll cook everything in the same skillet, which means less cleanup and a full meal on the table in about 30 minutes. I tested it a bunch of different ways and found this order gives the best sear and texture.
- Better than takeout (and healthier too) – No gluten, no starches, and no sketchy oils here. Just juicy chicken, saucy goodness, and fresh veggies with less than 12g net carbs. I’ve made it for guests who aren’t keto and they always ask for seconds.
It’s easy, satisfying, and full of flavor. Make it with me and skip the takeout this week.
“We LOVED this recipe! The sauce was so flavorful with a thick, sticky consistency and the cauliflower rice and broccoli were perfect (and easy) to serve with it. Definitely making again!”
-Taylor
Ingredients & Substitutions
Here I explain the best ingredients for my keto teriyaki chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Teriyaki Sauce – I use my homemade keto teriyaki sauce recipe here. You’ll need coconut aminos (or soy sauce), zero sugar honey, and Besti Brown to get that thick, sweet, and glossy finish. Most other sweeteners won’t dissolve well and can make the sauce gritty. Apple cider vinegar, garlic powder, ground ginger, and a splash of sesame oil (optional) round it out.
- Cauliflower Rice – This soaks up the sauce and makes the perfect base. You can rice a fresh head of cauliflower or use frozen riced cauliflower to save time. I cook it with a little olive oil (or avocado oil), salt, and pepper until fluffy, but feel free to use pre-cooked or microwave it if you’re in a hurry.
- Sauteed Broccoli – I keep it simple with fresh broccoli florets, olive oil, garlic, salt, pepper, and a splash of water to help it steam. You can swap in your favorite stir fry veggies if you want to mix it up.
- Chicken – I use boneless, skinless chicken thighs because they stay juicy and flavorful, but chicken breasts work too. Just cut them into bite-sized pieces so they cook evenly and soak up the sauce.
- Garnishes – Sesame seeds and sliced green onions add a nice finishing touch. Totally optional, but they make the dish look and taste more like takeout.
VARIATION: Make noodles instead.
Not into cauliflower rice? Try it with zucchini noodles, shirataki noodles, or even kelp noodles for a fun twist.
How To Make Keto Teriyaki Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the sauce. Whisk together the ingredients from my keto teriyaki sauce recipe here (no need to cook it yet). Set it aside while you prep the rest.
- Cook the cauliflower rice. Follow my easy method here to make fluffy, flavorful cauliflower rice that soaks up all that delicious sauce.
- Sauté the broccoli. Wipe down the same pan and make the broccoli using my simple sautéed broccoli recipe. It’s quick and full of flavor.
- Cook the chicken. Heat the oil in the skillet and add the chicken pieces in a single layer. Let them sear and stir occasionally until browned and cooked through.
- Add the sauce. Pour the low carb teriyaki sauce into the pan and simmer until it’s thick, glossy, and coats the chicken beautifully.
- Plate. Spoon the chicken over cauliflower rice to build your keto teriyaki chicken bowl, and serve the sautéed broccoli on the side.
My Recipe Tips
- Since the sauce simmers quickly, I like to make the cauliflower rice and broccoli before I cook the chicken. This way everything is warm and ready to go when it’s time to plate.
- Use a cast iron skillet for the best sear. I used a nonstick skillet in the photos, but I usually reach for my this cast iron skillet. It gets super hot, browns the chicken beautifully, and goes straight to the table if you’re serving it family-style.
- Don’t overcook the chicken. Check the internal temperature with a meat thermometer. I pull it off the heat at 155-160 degrees F, since it finishes cooking in the sauce. Waiting for 165 degrees F upfront can lead to dry chicken.
- Want a shortcut to deeper flavor? Whisk the sauce and use it as a marinade. Let the chicken sit in it for up to 24 hours, then cook the chicken and simmer the leftover marinade to thicken.
Keto Teriyaki Chicken
My keto teriyaki chicken is faster than takeout, with juicy chicken and a sticky-sweet glaze made without sugar. A one-pan weeknight favorite!
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Ingredients
Tap underlined ingredients to see the ones I use.
Teriyaki Sauce:
Cauliflower Rice:
Sauteed Broccoli
Chicken & Garnishes:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a medium bowl, whisk together the ingredients for keto teriyaki sauce (except sesame oil), but don’t cook them. Set aside.
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In a large skillet, cook cauliflower rice like this. Remove from the pan, cover to keep warm, and set aside.
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Wipe down the same skillet and saute broccoli like this. Remove from the pan, cover to keep warm, and set aside.
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In the same skillet, heat olive oil over medium-high heat. Add the chicken in a single layer and cook for 6-8 minutes, stirring occasionally but not constantly, until browned and just barely cooked through.
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Add the keto teriyaki sauce and toss to coat the chicken. Simmer for about 10 minutes, until the sauce is thickened and glossy. Add sesame oil, if using.
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Serve keto teriyaki chicken over cauliflower rice with broccoli on the side.
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 cup cauliflower rice, 3/4 cup broccoli, and 2/3 cup chicken with sauce
- Tips: Check out my recipe tips above to help you get the perfect sear, avoid overcooking, and make the most flavorful keto teriyaki chicken every time.
- Storage: Store the chicken, veggies, and cauliflower rice separately in the fridge for up to 3 days to keep everything fresh and flavorful.
- Meal prep: Cook each part ahead of time and keep them separate. When you’re ready to eat, just heat and assemble.
- Reheat: Warm up the low carb teriyaki chicken in a hot skillet or the microwave until heated through. If frozen, thaw in the fridge overnight first.
- Freeze: I don’t recommend freezing the full bowl assembled, but you can freeze the cooked chicken and vegetables for up to 4 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Teriyaki Chicken
More Chicken Recipes With Takeout-Style Flavor
If you’re into bold, saucy flavors like this one, here are a few more chicken recipes that totally hit that takeout-style craving:
13 Comments
Dorothy Beckner
0I made the Teriyaki chicken with rice. Did not make broccoli as I did not have it in hand. The chicken was very good. I will definitely make this again.
Wholesome Yum D
0So glad the chicken was a hit for you, Dorothy. It’s a good one to keep in the rotation! 🙂
Yolie
0What can I sub the brown monkfruit allulose blend with? I don’t have that in my pantry right now and I don’t feel like going to the market! I have everything else.
Maya | Wholesome Yum
0Hi Yolie, You can use powdered or granulated Besti instead, and add a couple drops of molasses.
Julius Schwantzer
0what fruit is permissible in keto diet
Maya | Wholesome Yum
0Hi Julius, You can find the keto fruit list here.
Wholesome Yum A
0This is a new fan favorite at our house. We like a little kick in our teriyaki, so I add some chili flakes.
Suzanne Meither
0My husband and myself really enjoyed this recipe. The sauce was wonderful. I held some sauce back to use on salmon tomorrow.
Amy L Huntley
0I actually prefer cauliflower rice over rice. It has great texture and flavor.
Kristyn
0Everything about this is simply delicious! The chicken is so tasty & I haven’t had better broccoli!!
Eden
0Made this for dinner and we all loved it. Easy to make and really flavorful! We’ll be making it again 🙂
Jessica
0Haha, I made this and didn’t tell my kids it was cauliflower rice and my youngest (who is super picky) came up to me after dinner and said that this was his new favorite! Woo hoo!! Thank you!
Taylor
0We LOVED this recipe! The sauce was so flavorful with a thick, sticky consistency and the cauliflower rice and broccoli were perfect (and easy) to serve with it. Definitely making again!