Craving a bold, savory dish that’s perfectly keto? Look no further than this Keto Soy Sauce Chicken recipe. It captures the rich, comforting flavors of traditional soy-glazed chicken while keeping your carbs in check, making it an ideal choice for keto enthusiasts aiming for success.
This recipe features tender chicken thighs simmered in a deep umami sauce, free from hidden sugars and carb pitfalls. It’s a dish that feels gourmet but is surprisingly simple to prepare—perfect for busy weeknights, meal prep sessions, or anytime you want a delicious, keto-friendly meal that looks like you put in a lot of effort.
Why Keto Soy Sauce Chicken Works
Why does Keto Soy Sauce Chicken work so well? Because it’s packed with flavor, easy to whip up, and completely free of sugars that can derail ketosis. Instead of relying on traditional sugary components like honey or sugar, this version uses coconut aminos and carefully selected spices to deliver that iconic glossy, salty-savory flavor without the sugar crash.
Key ingredients include low-sodium soy sauce for balanced savoriness, coconut aminos for a slightly sweet, gluten-free touch, and fresh garlic and ginger to infuse the chicken with aromatic zest. Chicken thighs are the star protein here because they stay juicy and tender through slow simmering, unlike leaner cuts which can dry out quickly.
A Takeout-Style Favorite, Made Keto
Unlike classic soy sauce chicken recipes that tend to be sweet and carb-heavy, this keto-friendly rendition emphasizes savory richness with just enough natural sweetness from the coconut aminos to round out the bold taste. The result is a tender, flavorful chicken glazed in a luscious sauce—think takeout-quality, but healthier and home-cooked.
To nail this dish every time, marinate the chicken for at least 30 minutes to deepen the flavor, use a heavy-bottomed pan for even cooking, and taste your sauce as you go, adjusting saltiness with water or broth if needed.
Meal Prep Tips & Serving Ideas
For meal prep, double the recipe and store portions in airtight containers in the fridge for up to four days. Reheat gently in a skillet to keep the chicken moist and flavorful. Serve it alongside keto-friendly sides like steamed broccoli, cauliflower rice, or zucchini noodles to soak up every drop of that delicious sauce.
Want to elevate the dish? Add a squeeze of lime for brightness, a pinch of chili flakes for heat, or sprinkle toasted sesame seeds for extra crunch and visual appeal.
This Keto Soy Sauce Chicken isn’t just another low-carb meal—it’s a flavorful staple that’s easy to make, richly satisfying, and guaranteed to become a regular in your keto recipe lineup. Make a batch today and enjoy the tasty journey to keto success!
Keto Soy Sauce Chicken
Equipment
- large skillet with lid or braiser
- Mixing bowl
- Whisk
- Tongs
- Cutting board
- Chef’s knife
- measuring cups and spoons
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs patted dry
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons avocado oil or light olive oil, for searing
Keto soy sauce braising liquid
- 1/3 cup low-sodium soy sauce or gluten-free tamari
- 1/3 cup coconut aminos
- 1/2 cup chicken broth low-sodium
- 4 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 1 tablespoon rice vinegar unseasoned
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated keto sweetener such as erythritol or monk fruit, optional for extra balance
- 1/4 teaspoon red pepper flakes optional, for heat
For finishing and garnish
- 1 tablespoon unsalted butter to enrich the sauce
- 2 tablespoons green onions thinly sliced
- 1 teaspoon toasted sesame seeds optional
- 2 tablespoons fresh cilantro or parsley roughly chopped, optional
Instructions
- Add the chicken thighs to a mixing bowl, season all over with the salt and pepper, and toss to coat evenly.
- In a separate bowl whisk together the low-sodium soy sauce, coconut aminos, chicken broth, garlic, ginger, rice vinegar, toasted sesame oil, keto sweetener, and red pepper flakes until well combined.
- Pour half of the soy sauce mixture over the seasoned chicken, toss to coat, and let the chicken marinate for at least 15 minutes at room temperature or up to 4 hours in the refrigerator.
- Heat the avocado oil in a large skillet over medium to medium-high heat until shimmering.
- Add the marinated chicken thighs to the hot skillet in a single layer, shaking off excess marinade back into the bowl, and sear until golden brown on the first side, about 4 to 5 minutes.
- Flip the chicken thighs and sear the second side until lightly browned, about 3 to 4 minutes more.
- Pour the remaining soy sauce mixture and any reserved marinade into the skillet, stirring gently to distribute the aromatics around the chicken.
- Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and cook until the chicken is cooked through and very tender, about 12 to 15 minutes, turning once halfway through.
- Remove the lid and continue simmering the chicken uncovered, basting occasionally, until the sauce has reduced to a glossy, slightly thickened glaze that coats the chicken, about 5 to 7 minutes.
- Stir the butter into the skillet until melted and fully incorporated into the sauce, then taste and adjust seasoning with a splash of water for milder flavor or a pinch of salt for extra savoriness if needed.
- Transfer the chicken to serving plates, spoon the soy sauce glaze over the top, and garnish with sliced green onions, sesame seeds, and cilantro or parsley.
- Serve the keto soy sauce chicken hot with low-carb sides such as steamed broccoli, sautéed bok choy, or cauliflower rice to soak up the extra sauce.
Notes
Nutrition
