Keto Chicken Teriyaki

Teriyaki relies on mirin's sweetness and umami depth—but mirin is liquid sugar. Swapping it for erythritol keeps the gloss and caramelized edge while cutting carbs from ~12g to just 3g per serving. The technique is the key: sear the chicken cubes hard in butter over high heat to build fond, then deglaze with the soy-ginger reduction to coat them in a sticky, rich glaze that clings without the starch.

The real work is timing. Cube instead of slice so the pieces brown all over quickly and stay tender inside—about 4 minutes total. If you simmer too long, the glaze separates and the chicken dries out. A last-minute splash of sesame oil and a toss of seeds adds richness and a subtle roast-sesame aroma that most quick weeknight versions miss. Serve over cauliflower rice or alongside a miso greens sauté; the bright, sticky sauce carries the plate.