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.
