Keto Chicken Teriyaki Bowl
Keto Chicken Teriyaki Bowl
Ingredients
For the Keto Teriyaki Sauce
- 1/2 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon erythritol, or other keto-friendly sweetener, to taste
- 1/4 teaspoon xanthan gum
- 2 tablespoons water
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons avocado oil
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 4 cups cauliflower rice, steamed
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Prepare the Keto Teriyaki Sauce: In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, grated ginger, minced garlic, and erythritol. In a separate small bowl, dissolve the xanthan gum in 2 tablespoons of water to create a slurry. Add the slurry to the teriyaki sauce mixture and whisk until well combined. Set aside.
⏱️ 5 min
- 2
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the broccoli florets and sliced red bell pepper. Sauté for 5-7 minutes, or until vegetables are tender-crisp.
⏱️ 7 min
- 4
Return the cooked chicken to the skillet with the vegetables. Pour the prepared Keto Teriyaki Sauce over the chicken and vegetables. Stir to coat everything evenly and cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients.
⏱️ 3 min
- 5
Serve the Keto Chicken Teriyaki over steamed cauliflower rice. Garnish with sliced green onions and sesame seeds.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Keto Chicken Teriyaki Bowl
Ingredients
For the Keto Teriyaki Sauce
- 1/2 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon erythritol, or other keto-friendly sweetener, to taste
- 1/4 teaspoon xanthan gum
- 2 tablespoons water
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons avocado oil
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 4 cups cauliflower rice, steamed
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Prepare the Keto Teriyaki Sauce: In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, grated ginger, minced garlic, and erythritol. In a separate small bowl, dissolve the xanthan gum in 2 tablespoons of water to create a slurry. Add the slurry to the teriyaki sauce mixture and whisk until well combined. Set aside.
⏱️ 5 min - 2
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the broccoli florets and sliced red bell pepper. Sauté for 5-7 minutes, or until vegetables are tender-crisp.
⏱️ 7 min - 4
Return the cooked chicken to the skillet with the vegetables. Pour the prepared Keto Teriyaki Sauce over the chicken and vegetables. Stir to coat everything evenly and cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients.
⏱️ 3 min - 5
Serve the Keto Chicken Teriyaki over steamed cauliflower rice. Garnish with sliced green onions and sesame seeds.
⏱️ 3 min