Keto Soy Sauce Chicken

Keto Soy Sauce Chicken is a savory, low-carb dish featuring juicy chicken thighs simmered in a glossy umami sauce made with low-sodium soy sauce, coconut aminos, garlic, and ginger. This keto-friendly recipe skips added sugars while still delivering a balanced salty-slightly sweet flavor that clings to every bite of tender chicken. It comes together easily on the stovetop and pairs perfectly with keto sides like steamed broccoli or cauliflower rice for a satisfying, takeout-style meal at home.

Course Dinner, Main Course

Cuisine Asian, Chinese-Inspired, Keto

Keyword coconut aminos chicken, gluten friendly, keto soy sauce chicken, low carb chicken, soy braised chicken, stovetop chicken thighs

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 310kcal

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

For deeper flavor you can marinate the chicken overnight in the refrigerator and bring it to room temperature for about 15 minutes before cooking. If you prefer crispier edges, briefly increase the heat at the end of cooking and allow the glaze to bubble vigorously while watching closely so it does not burn. To keep the dish firmly keto, avoid sweetened soy sauces or seasoned rice vinegar and stick with unsweetened keto sweeteners only. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently in a covered skillet with a splash of water or broth to keep the chicken moist.

Nutrition