Keto Hawaiian Style Teriyaki Chicken

Ingredients

Chicken:

• 1 lb (450g) boneless chicken thighs (skin-on for extra flavor)
• 1 tbsp olive oil or avocado oil

Keto Teriyaki Sauce:

• 1/4 cup soy sauce (or coconut aminos for soy-free)
• 2 tbsp erythritol (or monk fruit sweetener)
• 2 tbsp rice vinegar
• 2 tbsp pineapple juice (unsweetened — optional for flavor, adds ~1g net carb per serving)
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 cup water
• 1/2 tsp xanthan gum (or 1 tsp arrowroot powder, adds ~0.5g carbs)

Instructions

1. Make the sauce:
   • In a small saucepan, combine soy sauce, erythritol, rice vinegar, pineapple juice (if using), sesame oil, garlic, ginger, and water.
   • Bring to a gentle simmer.
   • Sprinkle xanthan gum while whisking to thicken. Remove from heat.
2. Cook the chicken:
   • Heat oil in a skillet over medium heat.
   • Add chicken thighs, skin side down, and cook 6–7 minutes per side until golden and cooked through.
3. Glaze:
   • Pour the teriyaki sauce over the chicken.
   • Let it simmer for 2–3 minutes, basting the chicken until it’s glossy and coated.
4. Serve:
   • Plate with steamed broccoli or cauliflower rice.
   • Garnish with sesame seeds and chopped green onions.

✅ Pro Tip: Marinate the chicken in half the teriyaki sauce for at least 30 minutes before cooking for deeper flavor.