Sticky Keto Teriyaki Chicken

This Sticky Keto Teriyaki Chicken features juicy, pan-seared chicken thighs coated in a glossy, sweet-savory keto teriyaki sauce made with monk fruit sweetener, coconut aminos, fresh garlic, ginger, and toasted sesame oil. The sauce thickens to a clingy, lacquered finish thanks to xanthan gum, delivering all the umami and stickiness of classic takeout teriyaki without the sugar or starch. Serve it over cauliflower rice, in lettuce wraps, or with sautéed low-carb veggies for a fast, flavorful, and meal-prep-friendly keto dinner.

Course Dinner, Main Course

Cuisine Asian-Inspired, Japanese-Inspired

Keyword Chicken, gluten free, keto, low-carb, meal prep, stir fry, teriyaki

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 420kcal

Equipment

Large skillet or sauté pan
Mixing bowl
Whisk
Tongs
Cutting board
Chef's knife
measuring cups and spoons

Ingredients

For the chicken

2 pounds boneless skinless chicken thighs patted dry and cut into large bite-size pieces
1 teaspoon fine sea salt
1/2 teaspoon black pepper
2 tablespoons avocado oil or light olive oil, for searing

For the keto teriyaki sauce

1/2 cup coconut aminos
1/4 cup granulated monk fruit erythritol sweetener
1/4 cup water
2 tablespoons rice vinegar unsweetened
2 tablespoons toasted sesame oil
3 cloves garlic minced
1 tablespoon fresh ginger finely grated
1 teaspoon sesame seeds optional, stirred into the sauce for texture
1/4 teaspoon red pepper flakes optional, for gentle heat

For thickening

1/2 teaspoon xanthan gum sprinkled in slowly

For garnish (optional but recommended)

2 tablespoons green onions thinly sliced
1 teaspoon sesame seeds for sprinkling on top

Instructions

Add the chicken thigh pieces to a bowl and season with the sea salt and black pepper, tossing to coat evenly.
In a separate bowl whisk together the coconut aminos, granulated monk fruit erythritol sweetener, water, rice vinegar, toasted sesame oil, minced garlic, grated ginger, sesame seeds, and red pepper flakes until the sweetener is mostly dissolved, then set the sauce mixture aside.
Heat the avocado oil in a large skillet over medium to medium high heat until shimmering.
Add the seasoned chicken pieces to the hot skillet in a single layer without overcrowding and sear on one side until deeply golden and starting to crisp, then flip and continue cooking until the chicken is cooked through.
Reduce the heat to medium low, pour the prepared teriyaki sauce into the skillet with the chicken, and stir to coat all of the pieces evenly.
Let the sauce come to a gentle simmer, then very lightly and evenly sprinkle the xanthan gum over the surface while continuously stirring to prevent clumping.
Continue to simmer the chicken in the sauce for a few minutes, stirring often, until the sauce thickens, turns glossy, and clings to the chicken in a sticky coating.
Taste the sauce and adjust with a pinch of additional salt or a little more sweetener if desired, then remove the skillet from the heat.
Transfer the sticky keto teriyaki chicken to plates or bowls, spooning extra sauce over the top, and garnish with sliced green onions and sesame seeds before serving.
Serve the chicken hot over cauliflower rice, in lettuce wraps, or with your favorite low carb vegetables, and store any leftovers in an airtight container in the refrigerator.

Notes

For the best sear on the chicken, make sure the pieces are well dried with paper towels and the skillet is hot before adding them. Avoid moving the chicken too soon so a flavorful crust can form. If you prefer a stronger umami flavor, you can replace part of the coconut aminos with a splash of gluten free tamari or soy sauce, adjusting the salt to taste. Xanthan gum is very powerful, so use a light hand and allow a minute or two of simmering after each small sprinkle before deciding whether to add more. This recipe reheats very well in a skillet over low heat with a splash of water or broth to loosen the sauce, making it excellent for keto meal prep.

Nutrition