Keto Teriyaki Chicken Recipe
Charis Hitzfield has a lot on her plate…
Between homeschooling her three sons and two daughters with her husband, Blaine (Son #2/CEO of Distribution), and helping restore an orphan ranch, she rarely has as much time as she’d like to spend cooking for her growing family.
As a result, Charis has built an ever-expanding repertoire of hearty, nutritious meals that are quick, easy to prepare — and easy on the pocketbook.
We know you have a lot on your plate too...
With that in mind, Charis will be sharing her Kitchen Inspiration The Farm Life Show once a month in the hopes that it inspires you to dish up some fast, delicious meals for you and yours.
First up is a tasty Keto Chicken Teriyaki.
It utilizes a lower-cost cut of chicken to create a savory, mouthwatering, low-carb Teriyaki dish your whole family can enjoy.
If you’re cooking for one, it also makes for great leftovers the next day.
The best way to cook this delicious dish is to watch the video above and then use the ingredient list below for reference.
We’ve also included a traditional recipe for your convenience.
Keto Chicken Teriyaki
2 12 oz packages of Chicken Thighs or boneless chicken legs
2 tablespoons olive oil
1 clove minced garlic
¾ cup Mirin (or substitute with cooking wine or rice vinegar)
¼ cup Coconut Aminos or soy sauce
2 tsp sesame seed oil
½ teaspoon ground ginger
2 teaspoon Stevia
1 teaspoon organic roasted sesame seeds
¼ teaspoon xanthan gum (optional for thickening)
- Once your chicken is thawed, dry the pieces well using paper towels. This will help you achieve a nice browning effect. Don’t marinate the chicken — it will prevent a good sear.
- Using a kitchen knife or kitchen shears, dice the chicken into bite-sized pieces — about one-inch square.
- Add 2 tablespoons of olive oil to a saucepan and turn your stove burner to Medium.
- Add 1 minced clove of garlic to the pan. Let cook for a minute or so to release all the flavors.
- Add the Mirin and coconut aminos (or suggested substitutions).
- Stir in 1 teaspoon of sesame seed oil, half a teaspoon of ground ginger, and two teaspoons of Stevia.
- Sprinkle one teaspoon of organic roasted sesame seeds in the sauce and mix all the ingredients together thoroughly.
- Simmer on low to medium heat for a few minutes to allow the sauce to thicken.
- Heat a frying pan on medium heat, then add 1 tsp sesame seed oil.
- Add your chicken to the heated frying pan and spread the pieces out evenly.
- Turn the heat up to medium-high to achieve a nice sear. Let the chicken for 5-10 minutes on each side, shuffling the pan occasionally to prevent sticking.
- Cook until the chicken is browned on both sides.
- Check on your sauce. If it’s not thick enough for your liking, now’s the time to add the xanthan gum. Don’t add it any earlier, as it can have an unpleasant consistency.
- Pour the sauce over the browned chicken in the frying pan and simmer on low to medium heat until the sauce reduces and achieves the desired thickness.
- Your chicken teriyaki is now ready to serve. Feel free to sprinkle with some roasted sesame seeds to finish.
Keto Chicken Teriyaki pairs well with roasted or stir-fried vegetables — or even a salad.
We hope you and yours enjoy this recipe as much as we do.
Please let us know in the comments, and don’t forget to subscribe to the show on Youtube.
**Reminder: The 2021 Spring Chicken Sale is Open May 1st - May 23rd**
Tune in for the next week’s episode of The Farm Life — we’ve got some surprises in store!
Until then, don’t forget to “shake the hand that feeds you.”*
*Michael Pollan, author of The Omnivore’s Dilemma