Keto Chicken Teriyaki
Pan-seared & glazed
- Time
- 25 min
- Serves
- 2
- Calories
- 380 kcal
- Protein
- 45 g
About this recipe
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.
Ingredients
Method
- 1 Heat butter in a pan over medium-high heat. Season chicken with salt and pepper.
- 2 Sear chicken cubes for 6-7 minutes until golden, stirring occasionally.
- 3 Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- 4 Mix soy sauce, sesame oil, rice vinegar, and erythritol in a bowl.
- 5 Pour sauce over chicken and simmer for 8-10 minutes until coated and caramelized.
- 6 Garnish with sesame seeds and serve hot.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
