Sugar-Free Teriyaki Chicken: The Keto-Friendly Recipe That Actually Tastes Amazing

Craving that glossy, sweet-savory teriyaki flavor but worried about sugar spikes or carb counts?

I get it – most teriyaki sauces are basically liquid candy masquerading as dinner.

But here’s the thing: you can absolutely nail that authentic teriyaki taste without touching a grain of sugar. This sugar-free teriyaki chicken delivers all the umami-packed, caramelized goodness you’re after, minus the guilt.

KEY INFO

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Difficulty level: Easy
Dietary tags: Keto-friendly, gluten-free option, dairy-free, low-carb

EQUIPMENT NEEDED

• Large skillet or wok
• Medium saucepan
• Sharp knife and cutting board
• Measuring cups and spoons
• Whisk

Simple alternatives:
– Cast iron pan instead of skillet
– Fork for whisking if needed
– Sheet pan for oven method

INGREDIENTS

For the chicken:

• 2 lbs (900g) boneless chicken thighs, cut into bite-sized pieces
• Salt and pepper to taste
• 1 tbsp cooking oil

For the sugar-free teriyaki sauce:

• ¾ cup (180ml) coconut aminos or gluten-free tamari
• ¼ cup (60ml) water
• 3 tbsp rice vinegar
• 3 tbsp monk fruit sweetener (or erythritol)
• 2 tsp fresh ginger, minced
• 4 cloves garlic, minced
• 1 tsp sesame oil
• ¼ tsp xanthan gum (or 1 tbsp cornstarch mixed with 2 tbsp water)

Optional stir-fry vegetables:

• 1 head broccoli, cut into florets (about 4 cups/300g)
• 2 carrots, sliced diagonally
• 1 medium onion, sliced

For garnish:

• 2 green onions, sliced
• 1 tbsp sesame seeds
• Red pepper flakes (optional)

METHOD

1. Make the sauce first

Whisk together coconut aminos, water, rice vinegar, monk fruit sweetener, ginger, garlic, and sesame oil in your saucepan. Bring to a gentle boil over medium heat.
Critical step: Sprinkle xanthan gum while whisking constantly to prevent clumps.
Reduce heat and simmer for 5-8 minutes until glossy and thickened. The sauce should coat the back of a spoon.
Remove from heat and set aside.

2. Prep your chicken

Pat chicken pieces completely dry with paper towels. Season generously with salt and pepper.
Pro tip: Room temperature chicken cooks more evenly, so take it out 15 minutes before cooking.

3. Cook the chicken

Heat oil in your large skillet over medium-high heat. Add chicken pieces in a single layer – don’t overcrowd!
Cook 4-5 minutes without moving to get that golden sear.
Flip and cook another 4-5 minutes until internal temperature reaches 165°F (74°C).
Visual cue: Juices run clear and meat is no longer pink.

4. Add vegetables (if using)

Push chicken to one side of the pan. Add broccoli, carrots, and onion to the empty space.
Stir-fry vegetables for 3-4 minutes until crisp-tender. Broccoli should be bright green and carrots should have a slight bite.

5. Bring it all together

Pour the teriyaki sauce over chicken and vegetables. Toss everything together and cook for 2-3 minutes until sauce is heated through and coating everything beautifully.
Visual cue: Everything should be glossy and well-coated.

6. Garnish and serve

Remove from heat immediately.
Sprinkle with green onions, sesame seeds, and red pepper flakes if you like heat.
Serve over cauliflower rice, shirataki noodles, or just enjoy as-is.

CRUCIAL TIPS

• Use chicken thighs instead of breasts – they stay juicier and handle the sauce better
• Don’t skip the xanthan gum – it creates that authentic glossy teriyaki texture
• Taste and adjust sweetness – different sugar substitutes vary in intensity
• Let the sauce cool slightly before serving – it thickens as it cools

STORAGE & SCALING

Storage:

• Refrigerate up to 4 days in airtight containers
• Freeze cooked chicken (without vegetables) up to 3 months
• Store extra sauce separately for up to 1 week

Reheating:

• Gentle stovetop reheat with a splash of water works best
• Microwave in 30-second intervals, stirring between

Scaling tips:

• Recipe doubles perfectly for meal prep
• Halve everything except cooking times for smaller batches
• Make extra sauce – it’s brilliant as a marinade or dipping sauce

COMMON MISTAKES TO AVOID

• Sauce too thin? Simmer it longer or add more xanthan gum gradually
• Sauce too thick? Whisk in water, one tablespoon at a time
• Chicken tastes dry? You overcooked it – thighs are more forgiving than breasts
• Sweetener tastes bitter? Try blending monk fruit with erythritol for better flavor

VARIATIONS THAT ACTUALLY WORK

• Spicy kick: Add 1 tsp sriracha or ½ tsp red pepper flakes to the sauce
• Extra umami: Stir in 1 tsp fish sauce (trust me on this one)
• Vegetarian version: Swap chicken for extra-firm tofu, pressed and cubed
• Meal prep friendly: Add bell peppers, snap peas, or mushrooms to bulk it up

This isn’t just another “healthy swap” recipe that leaves you missing the real thing.
The combination of coconut aminos and rice vinegar creates that complex, slightly tangy backdrop you expect from teriyaki.
The monk fruit sweetener provides clean sweetness without any funky aftertaste.
And that xanthan gum? It’s the secret weapon that makes this sauce cling to your chicken like the restaurant version.

I’ve served this to my most skeptical dinner guests – you know, the ones who roll their eyes at “sugar-free” anything.
They always go back for seconds.