Step-by-Step Instructions
- Make the sauce. In a small bowl, whisk coconut aminos or tamari, rice vinegar, sesame oil, garlic, ginger, keto sweetener, and water or broth.
- Prep the chicken. Cut chicken into bite-size pieces and season lightly with salt and black pepper.
- Cook the chicken. Heat avocado oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through.
- Remove the chicken. Transfer the cooked chicken to a plate so it does not overcook while the vegetables cook.
- Cook the vegetables. Add broccoli, zucchini, and mushrooms to the same skillet. Stir fry for 4 to 6 minutes until crisp-tender.
- Add the chicken back. Return the chicken to the skillet and toss with the vegetables.
- Add the sauce. Pour the sugar-free teriyaki sauce over the chicken and vegetables. Stir well.
- Thicken the sauce. Sprinkle in a tiny pinch of xanthan gum while stirring. Let the sauce bubble for 1 to 2 minutes until glossy.
- Finish and serve. Top with green onions and sesame seeds. Serve over cauliflower rice, cabbage, or zucchini noodles.
Food Safety Tip: Chicken should reach 165°F before serving.
Sauce Tip: Add xanthan gum very slowly. Start with 1/8 teaspoon or less, stir well, and let the sauce thicken before adding more.
Healthy Tips & Daily Wellness
This keto teriyaki chicken stir fry is a simple way to enjoy takeout-style flavor with more control over sugar, carbs, and ingredients.
For a lower-carb plate, serve it with cauliflower rice, shredded cabbage, bok choy, broccoli, zucchini noodles, or cucumber salad.
For more protein, use chicken thighs, chicken breast, shrimp, beef strips, tofu, or eggs. Adjust cooking time based on the protein.
For strict keto or specific nutrition needs, check labels and track portions carefully. Speak with a qualified health professional before making major diet changes, especially for medical conditions.
