Keto Teriyaki Chicken Thighs

Savor the rich, umami flavor of teriyaki without the carbs with this keto-friendly chicken thigh recipe. Perfectly seasoned and glazed, these chicken thighs are a delectable main dish that will keep you on track with your low-carb lifestyle.

Course Dinner

Cuisine Japanese

Keyword Keto Chicken Recipe, Keto Teriyaki Chicken Thighs, Low Carb Teriyaki Chicken

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 370kcal

Equipment

Skillet
Measuring cups and spoons
Mixing bowls
Whisk
Cooking utensils

Ingredients

8 boneless, skinless chicken thighs about 2 lbs or 900g
¼ cup soy sauce 60 ml
2 tbsp granulated erythritol 24g
1 tbsp rice vinegar 15 ml
1 tbsp sesame oil 15 ml
2 cloves garlic, minced about 1 tsp or 5g
1 tsp grated ginger 2g
½ tsp xanthan gum 1g
1 tbsp water 15 ml
1 tbsp sesame seeds 9g
2 green onions, thinly sliced 15g
Salt and pepper to taste

Instructions

Season the chicken thighs with salt and pepper and set aside.
In a small bowl, whisk together soy sauce, erythritol, rice vinegar, and sesame oil.
Heat a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side until browned and nearly cooked through.
Reduce the heat to medium. Add minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
Pour the soy sauce mixture over the chicken and continue to cook, turning the thighs occasionally, until the sauce thickens and the chicken is well coated, about 5 minutes.
In a small bowl, mix xanthan gum with water until dissolved, then stir into the skillet to thicken the sauce further, cook for an additional 2 minutes.
Garnish the chicken with sesame seeds and green onions before serving.

Notes

To ensure this recipe is fully keto-friendly, make sure to use a sugar substitute like erythritol.

The xanthan gum is a crucial ingredient as it thickens the sauce without adding carbs.

If you prefer a spicier dish, add a pinch of red pepper flakes to the teriyaki sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the moisture of the chicken.

Nutrition