Keto Chicken Teriyaki Stir Fry

Keto Chicken Teriyaki Stir Fry is low-carb, gluten-free, quick, simple to prepare, healthy, and delicious with paleo and AIP options.

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Chicken, broccoli, and shredded cabbage sauteed in a low-carb, sweet, savory, homemade teriyaki sauce make this easy meal a family favorite.

This mouth-watering dish is not only packed with flavor, but it also fits perfectly into a low-carb and high-fat diet.

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We used Wholesome Yum’s Keto Honey to make this teriyaki stir fry low in carbs and taste like the real thing.

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This was inspired by my Keto Keto Asian Teriyaki Meatballs recipe on this site.

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Ingredients

Stir Fry Ingredients

Teriyaki Sauce Ingredients

Stir Fry Ingredients

• 1 ½ cups Cooked Shredded Chicken
• 1 ½ Chopped Broccoli Florets
• 3 cups Shredded Cabbage Slaw Mix
• 1 ½ teaspoons Minced Fresh Ginger
• 1 tablespoon Avocado Oil
• ¼  Xanthan Gum * Optional; omit for Paleo and AIP
• 1 tablespoon Chopped Green Onion *optional garnish
• ½  tablespoon Toasted Sesame Seeds *optional garnish, omit for AIP

Teriyaki Sauce Ingredients

• ½ cup Tamari Sauce, or Coconut Aminos for Paleo and AIP
• 2 ½ tablespoons Keto Honey, or Organic Honey for Paleo and AIP
• ¼ teaspoon Molasses
• 1 teaspoon Garlic Powder, omit for AIP
• ½ teaspoon Ground Ginger Powder
• ½ teaspoon Dried Minced Onion, omit for AIP

See the printable recipe card for nutritional data and more information.

Instructions

Wash and cut the broccoli into florets. Add a few inches of water to a large pot and boil. Place the broccoli in a steamer basket over the pot. Cover the pot and reduce heat to medium.

Steam for 4–5 minutes or until the broccoli is slightly tender. Remove from steamer and set aside.

Whisk all the teriyaki sauce ingredients in a medium-sized bowl and set aside.

Heat a large frying pan to medium-high heat. Add the avocado oil to the pan.

Add the shredded cabbage, steamed broccoli, shredded cooked chicken, and fresh minced ginger to the pan and saute until the cabbage is cooked.

Pour teriyaki sauce into the pan and stir until incorporated into the stir fry.

Sprinkle the optional xanthan gum over stir fry and stir in until sauce slightly thickens.

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Sprinkle the optional xanthan gum over stir fry and stir in until sauce slightly thickens.

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Serve the stir fry and garnish with optional green onions and sesame seeds.

Equipment

Large Deep Frying Pan

Storage

Store the cooked stir fry in a covered container in the fridge for up to 3 days or freeze for up to a month.

📖 Printable Recipe Card

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Keto Chicken Teriyaki Stir Fry

Stacey

Keto Chicken Teriyaki Stir Fry is low-carb, gluten-free, quick, simple to prepare, healthy, and delicious with paleo and AIP options.

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Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 10 minutes mins

Total Time 22 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Calories 165 kcal

Equipment

• 1 Large Deep Frying Pan

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

Stir Fry

• 1 ½ cups Cooked Shredded Chicken
• 1 ½ Chopped Broccoli Florets
• 3 cups Shredded Cabbage Slaw Mix
• 1 ½ teaspoons Minced Fresh Ginger
• 1 tablespoon Avocado Oil
• ¼ Xanthan Gum * Optional; omit for Paleo and AIP
• 1 tablespoon Chopped Green Onion *optional garnish
• ½ tablespoon Toasted Sesame Seeds *optional garnish omit for AIP

Teriyaki Stir-Fry Sauce

• ½ cup Tamari Sauce or Coconut Aminos for Paleo and AIP
• 2 ½ tablespoons Keto Honey or Organic Honey for Paleo and AIP
• ¼ teaspoon Molasses
• 1 teaspoon Garlic Powder omit for AIP
• ½ teaspoon Ground Ginger Powder
• ½ teaspoon Dried Minced Onion omit for AIP

Instructions

 

• Wash and cut the broccoli into florets. Add a few inches of water to a large pot and boil.
• Place the broccoli in a steamer basket over the pot. Cover the pot and reduce heat to medium. Steam for 4–5 minutes or until the broccoli is slightly tender. Remove from steamer and set aside.
• Whisk all the teriyaki sauce ingredients in a medium-sized bowl and set aside.
• Heat a large frying pan to medium-high heat. Add the avocado oil to the pan.
• Add the shredded cabbage, steamed broccoli, shredded cooked chicken, and fresh minced ginger to the pan and sauté until the cabbage is cooked.
• Pour teriyaki sauce into the pan and stir until incorporated into the stir fry.
• Sprinkle the optional xanthan gum over stir fry and stir in until sauce slightly thickens.
• Serve the stir fry and garnish with optional green onion and sesame seeds.

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Notes

Storage: Store the cooked stir fry in a covered container in the fridge for up to 3 days or freeze for up to a month.

*All Nutritional Data are Estimates Only, Based on the Products I Used.*

Yield: 4 servings, Serving Size: ¼ of the whole recipe, Net Carbs per Serving: 6g, Amounts per Serving-

Nutrition

Serving: 1servingCalories: 165kcalCarbohydrates: 9gProtein: 14gFat: 3gSaturated Fat: 45gSodium: 900mgFiber: 3gSugar: 3g

Keyword keto chicken teriyaki stir fry, low carb stir fry, paleo teriyaki chicken

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