This Teriyaki Chicken is an easy stir fry recipe that takes only 20 minutes to make in one pan. It’s made with tender chicken, broccoli, red pepper and a delicious homemade teriyaki sauce. A low carb, paleo, keto-friendly meal that’s perfect for busy weeknights.
Updated June 2019
Quick and easy stir-fry recipes are the ones my family turns to the most during the busy summer. With the nice weather and bright sunshine, many of us want to spend as much time as we can outdoors instead of inside making dinner.
This Teriyaki Chicken is a quick and easy dinner that comes together in less than 30 minutes. Plus, it’s made in just one pan so you’re not left with a bunch of dishes to wash.
WHERE IS TERIYAKI CHICKEN FROM?
So where does chicken teriyaki originate? When most people think of Chicken Teriyaki, they think of their local Chinese take-out or PF Chang’s.
But did you know that Teriyaki is actually a Japanese cooking method and not the name of the sauce you typically see in Chinese or Japanese North American restaurant menus?
Teriyaki refers to the technique where you brush a soy sauce glaze on the meat and fish several times while it cooks on the pan, broil or grill.
IS JAPANESE CHICKEN TERIYAKI HEALTHY?
Authentic teriyaki sauce is customarily made with a mixture of honey or sugar, Mirin or sake and soy sauce. When compared to creamier and richer sauces, teriyaki glaze is lower in calories but you still have to be mindful of the sodium and sugar levels.
However, when consumed in small amounts, chicken teriyaki can still fit into your daily macros.
WHY WE LOVE THIS SIMPLE CHICKEN STIR FRY RECIPE:
- an easy one pan meal
- clean-up is a breeze with hardly any dishes to wash
- homemade teriyaki chicken marinade is much healthier and tastes just as delicious
- the teriyaki glaze is delicious
- saves you money from ordering or standing in the long lines at the Japanese take-out line
- gluten free, keto, Whole30 compliant, low in carbs, sugar-free and easy to substitute with your favorite protein and vegetables
IS CHICKEN TERIYAKI KETO?
Most restaurant-style teriyaki dishes are made with sugar so it not typically considered low carb or keto friendly.
Our sugar-free chicken recipe uses monk fruit sweetener which is a low glycemic sweetener and can fit into a keto diet.
HOW MANY CARBS IN CHICKEN TERIYAKI?
The macros for one serving:
- 269 Calories
- 7 grams of NET carbs
- 26 grams PROTEIN
- 13 grams FAT
IS SUGAR FREE CHICKEN TERIYAKI GLUTEN FREE?
Authentic chicken teriyaki is generally made with soy sauce and is not considered gluten free.
For this keto chicken recipe, we use coconut aminos which is soy free and wheat free so it can be enjoyed on a gluten free diet.
INGREDIENTS YOU NEED TO MAKE THE BEST TERIYAKI SAUCE:
Our low carb homemade teriyaki sauce is made with:
- salt and black pepper
- coconut aminos (you can also sub with gluten free tamari or low sodium soy sauce depending on your dietary needs)
- sesame oil
- apple cider vinegar (rice vinegar also works great)
- Mirin (if you’re not Whole30, paleo or keto)
- monk fruit sweetener – or your favorite low carb sweetener (honey and coconut sugar also work if you’re not Keto)
- orange juice or pineapple juice (if you’re not Keto)
- grated ginger
- minced garlic
For the best chicken stir-fry:
- we prefer using boneless skinless chicken thighs but you can also use chicken breasts if that’s what you have on hand
- vegetables: I used broccoli and red pepper but feel free to use asparagus, bok choy, zucchini or snap peas, snow peas and edamame if you’re not low carb
HOW TO MAKE TERIYAKI CHICKEN:
- SEASON CHICKEN: You’re going to start off by seasoning the chicken with salt and black pepper. You can use chicken thighs or chicken breasts just be sure to cut the chicken into bite-sized pieces or cubes so they brown evenly. And if you’re not a fan of chicken, you can even use beef, salmon or shrimp.
- BROWN CHICKEN: Cook over medium-high heat in a large wok or skillet then transfer to a plate. A
- COOK THE VEGETABLES: Add the broccoli and red bell peppers and saute until they are just crisp tender.
- MAKE THE SAUCE: A good sweet and savory Teriyaki sauce is the key to making the best stir-fry dish. Whisk together the easy teriyaki sauce ingredients and pour the sauce over chicken.
- TOSS: All that’s left to do is toss everything up in the pan until coated and heated through.
- GARNISH: Sprinkle with sesame seeds and green onions for garnish, if desired.
VARIATIONS ON THIS EASY CHICKEN STIR FRY RECIPE:
Sauce: can also swap coconut aminos for low sodium soy sauce or tamari
Apple Cider Vinegar: use Mirin, Sake, or Rice Vinegar if not Whole30 or Paleo
Sweetener: Use brown sugar, honey or coconut sugar if not low carb
Protein: use chicken thighs or chicken breasts, cut into bite-sized chunks. If you’re not a fan of chicken, you can even use beef, shrimp or tofu.
Vegetables: Swap with zucchini, asparagus, mushrooms, green beans or even snap peas or edamame if you’re not keto.
CAN YOU MEAL PREP GLAZED TERIYAKI?
The great thing about this easy dinner recipe it makes delicious leftovers. You can make a big batch and divide the ingredients into lunch containers.
WHAT CAN I SERVE WITH CHICKEN TERIYAKI?
This stir fry tastes amazing on its own but also goes perfectly with a bowl of cauliflower rice and spiralized zucchini.
If you’re not low carb, you can serve it with a side of quinoa, Jasmine white rice or brown rice for a heartier meal.
More teriyaki recipes you might like:
Teriyaki Chicken Stir-Fry is the perfect simple recipe for busy weeknights. Best of all, only 20 minutes to make with tender chicken, broccoli, bell peppers and a sweet and savory Asian inspired sauce.
- 1 lb or 2 medium boneless skinless chicken breasts cut into 1-inch cubes
- 1/4 teaspoon sea salt , or to taste
- 1/8 teaspoon black pepper , or to
- 1 teaspoon sesame oil divided
- 2 1/4 tablespoons avocado oil , divided (or olive oil)
- 3 cups broccoli florets
- 1 bell pepper cut into chunks
- 1/3 cup coconut aminos , (you can also sub with gluten free tamari or low sodium soy sauce depending on your dietary concerns)
- 2 tablespoon apple cider vinegar , (you can also sub with rice vinegar depending on your dietary concerns)
- 1 teaspoon sesame oil
- 1-2 teaspoons golden sugar substitute (I use Lakanto monk fruit) , or to taste if you like your sauce sweeter (can also sub with honey, coconut sugar if not low carb or Keto)
- 2 tablespoons fresh pineapple juice OR fresh orange juice , optional if not strict Keto (adds an extra fresh sweetness that brings out the other flavors)
- 1/2 teaspoon xanthan gum , for thickening the sauce
- 2 cloves garlic minced
- 1/2 teaspoon grated ginger
- 1/4 teaspoon chili garlic paste, red pepper chili flakes or Sriracha sauce optional, to taste
- 1/2 tablespoon roasted cashews , for garnish
- sesame seeds , for garnish
- chopped green onions , for garnish
- Season chicken with salt, black pepper and 1/2 teaspoon sesame oil. Set aside.
Heat a large wok or skillet over medium-high heat. Add 1 1/4 tablespoons oil and saute chicken until cooked through, about 4-5 minutes. Transfer to a plate.
Return pan to heat and add remaining 1 tablespoon olive oil. Add the broccoli and bell pepper. Cook until the vegetables are just crisp tender, about 2-3 minutes.
Meanwhile, combine together the ingredients for the sauce. Stir into pan along with the cooked chicken and toss to coat well. Adjust seasonings with salt and pepper as needed.
Garnish with optional cashews, green onions and sesame seeds, if desired. Serve hot over zucchini noodles or cauliflower rice.
If you're not keto, you can serve with Jasmine rice or soba noodles.
**Nutritional info was calculated without the cashews or the pineapple juice / orange juice
The Orange juice only adds 1g carbs and 4 calories
The cashews add 1g carbs and 6 calories