One of my favorite places to go out to eat used to be those Japanese restaurants that cook at your table. I absolutely love hibachi chicken, shrimp, steak, veggies – anything hibachi.
My favorite was always the teriyaki chicken. Unfortunately, Teriyaki sauce is not gluten friendly. Not only that, but it’s filled with so many things that I am actively staying away from that I cannot even step foot inside restaurants like that anymore. If I do, I’m hurting for days!
So, I haven’t had a good Teriyaki sauce in quite some time. I’ve tried to make it on a few different occasions, but it was never the same. Something was missing or it just wasn’t right.
But now I have a great Teriyaki sauce. This sauce is spot-on to what I’ve been looking for in a restaurant-quality Teriyaki sauce. And it only takes a couple minutes to get all of the ingredients together and cooking.
Since Teriyaki chicken was my go-to, that’s what I chose to pair it with. But it would also go really well with shrimp or veggies. I used de-boned chicken thighs with the skin on because the thigh meat stays tender and juicy when it’s pan fried and the skin not only crisps nicely but also holds the sauce really well.
First you’re going to melt some butter in a pan. Then salt the skin side of your chicken thighs and place them skin-side down in the pan. Fry them for about 10 minutes, until the skin gets crispy. Flip the chicken over and fry the other side for another few minutes, until it is cooked through.
Take the chicken out of the pan and place all of the sauce ingredients into the same pan. Cook the sauce until it has reduced and thickened. Put the chicken back into the pan to coat in the sauce and then serve. Super simple and you only have to clean one pan!
This Teriyaki chicken is perfect served over Shirataki noodles, zoodles or cauliflower rice. It’s also nice paired with sauteed or steamed veggies. If you have any extra sauce, coat the veggies as well.
After you’ve tried it, come back and let me know what you think.
Keto Teriyaki Chicken
- 1 tbsp butter (can sub ghee, tallow or lard)
- 6 chicken thighs, deboned with skin on
- Himalayan sea salt
- 7 tbsp coconut aminos
- 1.5 tbsp fish sauce
- 4 tbsp apple cider vinegar
- 2 tsp freshly grated ginger
- 2 tsp minced garlic
- Salt the skin side of the chicken and then place the chicken in the pan, skin side down. Fry the chicken until the skin is crispy, about 10 minutes.
- Turn the chicken over and fry the other side for a few more minutes, until the internal temperature reaches 165°F. Remove chicken from the pan.
- Add all of the Teriyaki sauce ingredients to the pan and cook over medium heat until the sauce has reduced and thickened. Once thickened, add the chicken back into the pan to coat.
- Remove chicken from the pan and enjoy.