Keto Teriyaki Chicken Bowls – Simple, Flavor-Packed, and Low-Carb

Skip the takeout and make these Keto Teriyaki Chicken Bowls at home. They pack the sweet-salty punch you love from teriyaki, without the sugar crash. Tender chicken, crisp veggies, and a glossy sauce come together over cauliflower rice for a fast weeknight win.

Everything cooks in one pan, and the sauce is easy to customize. If you’re craving something bold, satisfying, and low-carb, this hits the spot.

What Makes This Special

This version keeps the classic teriyaki flavor while staying keto-friendly. Instead of sugar and cornstarch, you’ll use low-carb sweetener and a touch of xanthan gum for that signature glossy finish.

The sauce is balanced—salty, sweet, and a little gingery—with a clean ingredient list you can feel good about. It’s also ideal for meal prep since the parts hold up well in the fridge. And because everything cooks quickly, it’s perfect for busy nights.

Ingredients

• Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• Oil: 1–2 tablespoons avocado oil or light olive oil
• Vegetables: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 small zucchini (half-moons), 1 cup sliced mushrooms
• Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated)
• Cauliflower Rice: 4 cups riced cauliflower (fresh or frozen)
• Low-Carb Teriyaki Sauce:
  • 1/3 cup tamari or coconut aminos (tamari is saltier; coconut aminos is sweeter)
  • 1/3 cup water or chicken broth
  • 2–3 tablespoons granular or liquid keto sweetener (erythritol, allulose, or monk fruit)
  • 1 tablespoon rice vinegar (unseasoned)
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon xanthan gum (start with a pinch; add more if needed)
  • Optional: 1/4 teaspoon red pepper flakes for heat
• Garnishes: Sesame seeds, sliced green onions, lime wedges (optional)
• Salt and Pepper: To taste

Step-by-Step Instructions

1. Prep the Sauce: In a small bowl, whisk tamari or coconut aminos, water or broth, sweetener, rice vinegar, sesame oil, and red pepper flakes if using.

   Sprinkle in a small pinch of xanthan gum while whisking to prevent clumps. Set aside; it will thicken more as it heats.

2. Season the Chicken: Pat chicken dry and season lightly with salt and pepper. This helps it brown and stay juicy.
3. Brown the Chicken: Heat 1 tablespoon oil in a large skillet over medium-high.

   Add chicken in a single layer. Sear 3–4 minutes per side until browned and cooked through. Remove to a plate and keep warm.

4. Sauté the Veggies: In the same pan, add a little more oil if needed.

   Add broccoli, bell pepper, zucchini, and mushrooms. Cook 4–6 minutes, stirring occasionally, until crisp-tender. Don’t overcook; you want some bite.

5. Add Aromatics: Push veggies to the side.

   Add garlic and ginger to the open space and cook 30–45 seconds until fragrant. Stir into the vegetables.

6. Cook the Cauliflower Rice: In a separate skillet, heat a teaspoon of oil. Add cauliflower rice, season with salt and pepper, and cook 4–5 minutes until tender and steamy.

   Keep warm.

7. Combine and Sauce: Return the chicken and any juices to the veggie skillet. Pour in the teriyaki sauce. Stir and simmer 1–3 minutes until glossy and slightly thick.

   If it’s too thin, sprinkle in a tiny pinch more xanthan gum while stirring.

8. Taste and Adjust: Check seasoning. Add a splash more tamari for salt, sweetener for balance, or vinegar for brightness.
9. Assemble Bowls: Spoon cauliflower rice into bowls. Top with teriyaki chicken and veggies.

   Finish with sesame seeds, green onions, and a squeeze of lime if you like.

Keeping It Fresh

Store components separately for best texture. Keep the chicken and sauce with veggies in one airtight container and the cauliflower rice in another. They’ll last up to 4 days in the fridge.

Reheat gently on the stovetop over medium-low heat, adding a splash of water to loosen the sauce.

If you’re reheating in the microwave, cover lightly so everything stays moist. Freeze the chicken and sauce for up to 2 months; add fresh veggies and cauliflower rice when serving for the best bite.

Why This is Good for You

• Low in Carbs: Swapping sugar and cornstarch for keto-friendly sweetener and xanthan gum keeps net carbs in check.
• High in Protein: Chicken thighs offer satisfying protein and help keep you full longer.
• Nutrient-Dense Veggies: Broccoli, peppers, and zucchini add fiber, vitamins, and crunch.
• Better Fats: Avocado oil and sesame oil support a keto lifestyle and deliver rich flavor.
• Balanced and Satisfying: The sweet-salty-umami combo curbs cravings without blowing your macros.

Common Mistakes to Avoid

• Using too much xanthan gum: A little goes far. Start small or the sauce can turn gummy.
• Overcrowding the pan: Cook chicken in batches if needed so it browns instead of steams.
• Overcooking veggies: Aim for crisp-tender to keep color, nutrients, and texture.
• Skipping the vinegar: That small splash brightens the sauce and balances sweetness.
• Neglecting seasoning: Taste as you go.

  Keto sauces need a careful salt-sweet-acid balance.

Variations You Can Try

• Swap the protein: Use shrimp, sliced steak, ground turkey, or tofu (if your keto plan includes it).
• Add crunch: Toss in snap peas or shredded cabbage during the last 2 minutes of cooking.
• Make it spicy: Stir in sriracha, gochujang-style keto sauce, or extra red pepper flakes.
• Citrus twist: Add orange zest to the sauce for a bright, takeout-inspired note without the sugar.
• Different base: Serve over shredded sautéed cabbage, zucchini noodles, or miracle rice.
• Extra umami: Add a splash of fish sauce or a few chopped mushrooms to the sauce.

FAQ

Can I make the sauce without xanthan gum?

Yes. Simmer the sauce longer to reduce and thicken naturally. It won’t be as glossy, but it will still taste great.

You can also whisk in a teaspoon of chia seeds for a subtle thickening effect, though it changes the texture slightly.

Is coconut aminos or tamari better for keto?

Both work. Tamari is saltier and very low in carbs. Coconut aminos is slightly sweeter and can be a touch higher in carbs, but it still fits most keto plans if you watch serving sizes.

How do I keep cauliflower rice from getting soggy?

Cook it hot and fast with minimal oil, and don’t cover the pan. If using frozen, let excess moisture cook off. Season at the end to avoid drawing out too much water early.

Can I meal prep this?

Absolutely.

Portion the cauliflower rice and teriyaki chicken with veggies into containers. Keep garnishes separate. Reheat and add sesame seeds and green onions right before eating.

What sweetener works best?

Allulose or a monk fruit–erythritol blend tends to dissolve cleanly and tastes closest to sugar.

Start with 2 tablespoons and add more to taste. Liquid versions mix in easily and avoid any graininess.

Can I make it soy-free?

Use coconut aminos instead of tamari and check your vinegar and sweetener labels. The flavor will be slightly sweeter and less salty, so adjust with a pinch of salt and extra vinegar if needed.

How do I increase the protein without adding more chicken?

Add sliced egg omelet strips, edamame if it fits your plan, or extra shrimp.

You can also sprinkle hemp hearts over the bowl for a protein and healthy fat boost.

In Conclusion

Keto Teriyaki Chicken Bowls deliver everything you want from takeout—savory, sweet, saucy—without the carbs. The ingredients are simple, the method is fast, and the flavors are bold and balanced. Make it once and you’ll have a new weeknight favorite that also meal-preps like a champ.

Keep the sauce basics on hand, and you can whip this up anytime a teriyaki craving hits.