There’s something deeply comforting about a glossy, savory-sweet teriyaki coating clinging to tender chicken, bright greens, and slippery noodles. This Low Carb Keto Chicken Teriyaki keeps those textures and flavors front and center while staying low in carbs and full of fresh, pantry-friendly ingredients. It’s quick to make on a weeknight, satisfying enough for guests, and easily adjustable to suit spice preferences. Below you’ll find the ingredient list, helpful notes, and clear, step-by-step instructions to make this dish shine.

Why you’ll love this version

This take on Low Carb Keto Chicken Teriyaki swaps high-carb sugar and starchy noodles for a leaner, lower-carb approach without sacrificing the glossy teriyaki flavor you crave. Using konjac noodles keeps the slippery mouthfeel while slashing carbs; broccoli and bok choy add crunch and bright color; and chicken thighs stay juicy under the sauce. The recipe is fast, family-friendly, and comes together in one pan with a small simmer to marry the flavors.

Ingredients

2 tablespoons olive oil
4 skinless chicken thighs 320g, cubed
1 cup broccoli florets 100g
1 head of bok choi 70g
1 packet konjac noodles 200g drained
4 tablespoons Keto teriyaki sauce
3 tablespoons water
2 medium spring onions/scallions
1 tablespoon chopped fresh coriander/cilantro optional
1 fresh chilli optional
⅓ teaspoon sesame seeds toasted

Notes and substitutions

Konjac noodles (also sold as shirataki) are extremely low in carbs and work wonderfully here. Rinse and drain them well to remove excess packing liquid, and pat dry.
If you prefer a different oil, use a neutral oil with a high smoke point such as avocado oil. Olive oil imparts a mild, fruity note that pairs nicely with the sauce.
For a milder version, omit the fresh chilli. If you like extra heat, slice the chilli thinly and toss in during the last minute of cooking.
Coriander/cilantro is optional but adds a lively herbal finish—substitute chopped parsley if you prefer.
Adjust the amount of Keto teriyaki sauce to taste. Some store-bought keto sauces vary in salt and sweetness; start with 4 tablespoons and add more if desired.

Equipment

Large non-stick skillet or wok
Sharp knife and cutting board
Small bowl for sauce
Tongs or spatula
Fine sieve or colander for draining konjac noodles

Prep steps (quick)

Drain the konjac noodles and rinse them under cold water for 30 seconds, then pat them dry with paper towels.
Cut the chicken thighs into roughly even cubes so they cook uniformly.
Trim and separate the broccoli into small florets.
Separate the bok choi leaves and slice any thick stems thinly so everything cooks evenly.
Slice the spring onions/scallions thinly on the diagonal. If using, finely chop the coriander/cilantro and slice the fresh chilli.
Measure the Keto teriyaki sauce and water into a small bowl so they’re ready when the chicken is cooked.

Step-by-step instructions

Follow these steps in order to make the recipe exactly as intended with clear, easy-to-follow actions. The order mirrors the natural progression of cooking so you won’t have to pause and prep mid-sizzle.

Heat the oil: Place a large skillet or wok over medium-high heat and add 2 tablespoons olive oil. Allow the oil to warm until it shimmers but does not smoke.
Brown the chicken: Add the 4 skinless chicken thighs 320g, cubed to the hot pan in a single layer, leaving space between pieces so they sear. Cook undisturbed for about 2–3 minutes to develop a golden crust, then stir or flip the pieces and cook another 2–3 minutes until the chicken is mostly cooked through. Total searing time should be roughly 4–6 minutes depending on your pan and heat.
Add the broccoli and bok choi: Push the chicken to one side of the pan and add the 1 cup broccoli florets 100g and the 1 head of bok choi 70g (separated leaves and sliced stems). Stir-fry for 2–3 minutes until the broccoli turns bright green and the bok choi stems begin to soften. Toss everything together so the chicken and vegetables are mixed.
Add the konjac noodles: Add the 1 packet konjac noodles 200g drained to the pan. Break the noodles up gently with tongs or a spatula so they separate and mix with the chicken and vegetables. Stir-fry for 1–2 minutes to warm the noodles and let them take on some of the pan flavors.
Combine sauce and water: In a small bowl combine 4 tablespoons Keto teriyaki sauce with 3 tablespoons water, stirring briefly to loosen the sauce. Pour this mixture evenly over the contents of the pan.
Simmer briefly to glaze: Reduce the heat to medium and stir everything so the sauce coats the chicken, vegetables, and noodles. Let the mixture simmer for 2–3 minutes so the sauce thickens slightly and becomes glossy. Stir occasionally to prevent sticking and to ensure even coating. If the sauce appears too thick, add a splash more water; if too thin, let it cook a bit longer to reduce.
Finish with aromatics: Sprinkle the 2 medium spring onions/scallions (sliced) over the pan and toss to combine. If using, add 1 tablespoon chopped fresh coriander/cilantro and 1 fresh chilli (sliced) now so the herbs and heat marry with the warm sauce without losing brightness.
Serve and garnish: Transfer the Low Carb Keto Chicken Teriyaki to plates or a serving bowl. Finish with ⅓ teaspoon sesame seeds toasted sprinkled over the top for a nutty crunch and a visual pop. Taste and adjust seasoning if needed—add an extra drizzle of Keto teriyaki sauce if you want a stronger glaze, or a squeeze of lime if you like a citrus lift.

Serving suggestions

This Low Carb Keto Chicken Teriyaki is great on its own or served with a few simple sides. For a heartier meal, spoon over cauliflower rice or serve alongside a mixed salad dressed with rice vinegar and sesame oil. For extra vegetables, steam additional broccoli or snap peas and toss them in at the saucing step so they pick up the teriyaki flavor.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a tablespoon of water if the sauce has thickened too much. Microwaving works as well—heat in 30-second bursts, stirring in between to ensure even warming and to prevent the konjac noodles from becoming too chewy.

Tips for perfect results

Don’t overcrowd the pan when searing the chicken. A hot, roomy surface gives you that nice golden exterior and better flavor.
Pat the konjac noodles dry before adding them so they absorb sauce more effectively and don’t dilute the pan flavors.
Adjust the final simmer time to control sauce thickness—shorter for a looser sauce, longer for a shiny glaze.
Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes, shaking the pan, until fragrant and lightly browned. They add both texture and aroma when sprinkled on finish.

Flavor variations

Garlic-ginger boost: Add 1 teaspoon grated ginger and 1 clove minced garlic to the pan before adding the broccoli for a warmer, aromatic profile.
Peanut twist: Stir in 1 tablespoon smooth peanut butter into the sauce for a nutty curvature that still pairs beautifully with the teriyaki base.
Zesty lime: Finish each plate with a squeeze of lime or lemon to brighten the dish and cut through the richness.
Extra veg: Bell peppers, sliced mushrooms, or snow peas make great additions if you want more color and texture.

Nutrition snapshot

This recipe prioritizes low net carbs by using konjac noodles and a keto-friendly teriyaki sauce. Exact nutrition will vary by product choices, especially the Keto teriyaki sauce, so check labels if you track macros closely. In general, you’ll get a satisfying portion of protein from the chicken, fiber and vitamins from the broccoli and bok choy, and minimal carbs from the konjac noodles.

Final thoughts

Low Carb Keto Chicken Teriyaki balances fast weeknight cooking with the satisfying flavors of a much-loved classic. It’s simple, adaptable, and built from ingredients that deliver big taste with small carbs. Whether you’re cooking for one or feeding a family, this recipe is a reliable go-to when you want something comforting, bright, and effortless.

Happy cooking—enjoy every glossy, savory bite of your Low Carb Keto Chicken Teriyaki!

Low Carb Keto Chicken Teriyaki

A quick and flavorful low-carb chicken teriyaki with konjac noodles and crisp vegetables.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

2 tablespoons olive oil
4 skinless chicken thighs chicken thighs, cubed 320 g total
1 cup broccoli florets 100 g
1 head bok choy 70 g
1 packet konjac noodles 200 g, drained
4 tablespoons Keto teriyaki sauce
3 tablespoons water
2 medium spring onions (scallions)
1 tablespoon fresh coriander (cilantro), chopped optional
1 fresh chilli optional
1/3 teaspoon sesame seeds, toasted

Equipment

Large frying pan or skillet
Mixing Bowl
lid for pan
Tongs or spatula
Colander
Knife
Cutting Board

Method

Place the cubed chicken in a bowl and toss with 2 tablespoons of the Keto teriyaki sauce. Marinate for at least 15 minutes or up to overnight in the fridge.
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the marinated chicken and sauté for about 5 minutes, turning occasionally, until cooked through. Transfer the chicken to a plate and set aside.
In the same pan, add the remaining 1 tablespoon olive oil, 2 tablespoons teriyaki sauce and 3 tablespoons water. Bring to a medium simmer.
Add the broccoli florets, cover with a lid, and cook for 1–2 minutes. Add the bok choy and cook for another minute until the bok choy is slightly softened but still crisp.
Return the cooked chicken to the pan and toss everything together until heated through and coated in the sauce.
Warm the drained konjac noodles either in the pan with the chicken and sauce for a minute or in a separate pan with a splash of water. Rinse and drain the noodles before warming if packaged liquid is present.
Serve the teriyaki chicken with konjac noodles and top with sliced spring onions. Sprinkle with optional chopped coriander, sliced chilli and toasted sesame seeds.