Instructions:
- Make the Teriyaki Sauce:
- In a small saucepan, combine the soy sauce (or coconut aminos), water, erythritol (or keto sweetener), apple cider vinegar, sesame oil, ginger, and garlic.
- Cook over low heat, stirring, until the sweetener is dissolved and the sauce is well combined.
- If you want a thicker sauce, you can sprinkle in xanthan gum while stirring to prevent clumps. Continue to cook until the sauce thickens slightly. Set aside to cool.
- Marinate the Chicken:
- Place the chicken breasts in a shallow dish or a resealable plastic bag.
- Pour half of the teriyaki sauce over the chicken, reserving the other half for later.
- Marinate the chicken in the refrigerator for at least 30 minutes, or up to 24 hours for maximum flavor.
- Cook the Chicken:
- Heat olive oil in a skillet over medium-high heat.
- Remove the chicken from the marinade and season both sides with salt and pepper.
- Place the chicken in the skillet and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Glaze with Teriyaki Sauce:
- During the last couple of minutes of cooking, brush the cooked side of the chicken with the reserved teriyaki sauce.
- Flip the chicken and brush the other side with more sauce.
- Serve:
- Once the chicken is cooked and glazed, remove it from the skillet and let it rest for a few minutes.
- Slice the chicken and drizzle with any remaining teriyaki sauce.
- Garnish with sesame seeds and chopped green onions before serving.
- Enjoy:
- Serve the Keto Teriyaki Chicken with your favorite keto-friendly side dishes like cauliflower rice, steamed broccoli, or a salad.
This Keto Teriyaki Chicken recipe offers a wonderful balance of sweet and savory flavors, making it a great option for a satisfying keto-friendly meal.
